Arancini with Provolone and Sun-Dried Tomato Aioli
Ingredients
Sun-Dried Tomato Aioli
- 1 head garlic
- 1 teaspoon olive oil
- 1 cup mayonnaise
- ¼ cup sun-dried tomatoes packed in oil
- 10 fresh basil leaves
- freshly ground black pepper to taste
Arancini
- 3 tablespoons olive oil
- ¼ onion finely chopped
- 1 cup Arborio rice
- 3 cups chicken stock
- 1 tablespoon fresh chopped thyme
- ½ cup grated parmesan cheese
- 2 tablespoons butter
- 2 eggs lightly beaten
- 1 cup all-purpose flour
- 1 cup regular breadcrumbs
- 1 cup panko breadcrumbs
- 8 ounces provolone cheese cut into ¼-inch cubes
Instructions
Sun-Dried Tomato Aioli
- Remove the top of the garlic head to reveal most of the cloves. Place on a foil-lined baking sheet, drizzle with olive oil, and wrap with the foil. Bake for 30 minutes. Remove from the oven and set aside until cool enough to handle.
- Pinch or squeeze the roasted garlic into a small food processor. Add mayonnaise, sun-dried tomatoes, basil, and black pepper. Blend until smooth, then transfer to a small bowl and refrigerate until ready to serve.
Arancini
- Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Warm olive oil in a medium saucepan over medium-high heat. Add onion and sauté until soft and translucent. Stir in the rice and toast, 2 minutes. Add chicken stock 1 cup at a time, ensuring the stock is mostly absorbed before adding more. Add thyme, parmesan, and butter and stir until creamy.
- Spread the risotto on a non-lined baking sheet and cool to room temperature.
- Arrange three small bowls in a row: one with eggs, one with flour, and one with breadcrumbs and panko.
- Scoop enough risotto to coat each provolone cube, covering the cheese completely. Roll into balls, then dredge in flour, followed by the egg wash and the breadcrumb mixture. Place each ball on the parchment-lined sheet and chill in the refrigerator for 30 minutes.
- Bake arancini in the oven for 20 to 25 minutes, flipping once during cooking, until golden brown and crispy