Bianco Rosso Verde Arancini Recipes

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Steps:

• Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
• Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
• Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
• Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
• In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
• Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
• Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
• Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
• Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.