Stracchino Arancini with Pomodoro Sauce
Stracchino gives these arancini a more gooey texture (queue the perfect cheese pull), and thyme adds peppery-sweet balance to this fried Italian staple.
Ingredients
POMODORO SAUCE
- 1 28- ounce can whole peeled tomatoes
- 1/4 teaspoon chili flakes optional
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped oregano
- 4 garlic cloves minced
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
ARANCINI
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 shallot minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups chicken stock
- 8 ounces stracchino
- 1 tablespoon freshly chopped thyme
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 4 cups canola oil
- 1/3 cup all-purpose flour
- 2 cups panko breadcrumbs
- 4 large eggs beaten
Instructions
POMODORO SAUCE
- Puree tomatoes and chili flakes in a blender until smooth.
- Warm olive oil in a medium saucepot over medium heat. Add oregano and garlic. Cook for 1 minute, or until fragrant. Add pureed tomatoes and remaining ingredients. Cook on low until thickened, about 30 minutes, stirring often.
ARANCINI
- Warm olive oil in a large saucepan over medium heat.
- Add garlic and shallot and cook for 3 minutes, or until translucent. Add rice and cook for 2 minutes, or until slightly toasted. Add white wine, stirring often with a wooden spoon, and cook until evaporated. Add chicken stock 1⁄2 cup at a time. Wait until stock is almost completely absorbed into rice before adding more. Repeat until all stock is added.
- Remove from heat and stir in stracchino, thyme, salt, and pepper.
- Pour rice mixture onto a parchment-lined baking sheet and spread into a thin, even layer. Place in refrigerator and chill for 1 hour, or until cold.
- Heat oven to 200°F. Line a baking sheet with parchment paper.
- Heat canola oil in a large pot to 350°F.
- Add flour, panko, and beaten eggs to separate small bowls.
- Divide rice mixture into 16 pieces and roll into balls. One ball at a time, toss in flour to coat. Gently pat to remove any excess. Transfer to eggs and evenly coat, then evenly coat with breadcrumbs.
- In batches, using a slotted spoon or wire basket, carefully lower balls into hot oil and fry for 3 minutes, or until golden brown.
- Remove from fryer and place on prepared baking sheet. Store in warmed oven while frying remaining balls. Serve with hot Pomodoro Sauce.