I made these just the other day but didn’t have enough time to let the risotto cool enough. The resulting balls were not as crisp as I would like them to be. I had reserved some risotto so I tried again. This time I got the sphere I was looking for.
Aranchinis – smoked leek risotto:
- Melt 3 tbsp butter in a skillet and when melted, add 3/4 of a leek (the white part down to the 1/2 of the green part) and cook until softened – 5 minutes
- Add 2 1/2 cups of arborio rice and cook for 1 minute
- Add 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp of ancho chili powder, pinch of spanish saffron and mix well
- Add 1 cup of white wine to the rice mixture and cook until it evaporates
- Start adding the warm stock to the rice 1 cup at a time – make sure your stove is on medium heat, it needs to be pretty warm to create the creaminess that makes risotto so good
- Finish with the last cup of stock and add 3/4 cup of shredded parmesan and remove to a tray and allow to cool (I put my in the fridge to speed up the cooling process)
- Set up a typical dredging station with flour, eggs and breadcrumbs
- Once the risotto is cool, roll it into balls and stuff with cubed fresh mozzarella and then take through the dredging station – flour, egg wash and then the breadcrumbs
- Place in a deep fryer and fry for approximately 3 minutes.