I made this arancini for a dinner to support Causas Nobles. With other Blogis, Maldito Barman, chef Chris Hayes and the lovely staff from Restaurant 2661 we cooked more than 10 different dishes, had an open bar, music and lots of love and fun!
What I can tell you is that events like this make it clear why I love so much to cook. It is such a blessing to do what you love and help people.
I had a wonderful time, had a lot of fun… it was a truly happy night!
Here I let you the recipe I presented. Arancinis are fried risotto, basically. For this recipe, you will make a risotto especially for the arancini, but you can easily use risotto leftovers, add a few ingredients and make your own arancinis. No waste at all!
Here, the contrast of pears and blue cheese (a classic combination) is the fun part of this dish, but if you have a basic risotto, just add some cheeses, make a marinara sauce and you will have an amazing appetizer!
Pear and Blue Cheese Arancinis
30 arancinis (aprox.)
½ small onion
2 tbsp olive oil
2 cups arboreo rice
1 cup white wine
4 cups homemade vegetable broth, boiling
2 pears, ripe but firm (cut in small cubes)
4 cups breadcrumbs
3 cups fresh grated Parmesan cheese
1 tbsp butter
½ cup parsley, cut
Neutral oil (canola, sunflower) to fry
Start with the arancini: in a medium pan, sauté the onion in the olive oil, until it is slightly transparent. Add the rice and mix well, until all grains are covered in oil. Add the wine and stir carefully until the alcohol evaporates. Start to put the broth, one ladle at a time, slowly stirring so you won’t break the grains. Keep doing this until the rice is al dente (about 20 minutes). Add the pears and one cup of Parmesan cheese. Mix well, turn off the heat, put 1 tbsp of butter over the risotto and cover with a lid. Set aside.
While the risotto is cooling, make the sauce: in a small pan, sauté the onion in butter. Add the cream and let it reduce in low heat, stirring from time to time. When it is reduced by half, add the blue cheese and let it melt. Taste and adjust salt and pepper. Set aside.
When the risotto is cold, add 2 eggs, 2 cups of grated Parmesan, 2 cups of breadcrumb and the parsley. Mix well until you can form small balls with it (if not, add more breadcrumbs). With wet hands (keep a bowl with water next to you), make balls the size of a golf ball.
Pass the arancini in the eggs and, then, in breadcrumbs. Fry them in hot oil, let them dry in paper towl and serve hot, with the blue cheese sauce.
Empana los arancinis pasando por los huevos batidos y, entonces, por el pan rallado. Frita en aceite, deja escurrir en una toalla de papel y sirve caliente, con la salsa de queso azul.