Holiday recipes you’ll love: Mozzarella-stuffed arancini with tomato sauce

All this week, the Royal Examiner will be bringing you these holiday recipes to help you prepare a very merry Christmas Dinner.

Perfect as a side dish for a holiday feast, this arancini recipe will transport you directly to Italy.

Start to finish: 4 hours (2 hours active)
Servings: 24 arancini

Ingredients

Risotto
• 1/2 ounce dried wild mushrooms
• 1 cup hot water
• 7 cups chicken broth
• 16 ounces asparagus, cut into 1/2-inch pieces
• 6 ounces pancetta, cubed
• 8 ounces button mushrooms, minced
• 1/4 cup butter
• 2 French shallots, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 3/4 cup Parmesan
• Salt and pepper to taste

Arancini
• 4 ounces mozzarella, cut into 1/2-inch cubes
• 1-1/2 cups flour
• 4 eggs, beaten
• 1-1/2cups bread crumbs
• 4 cups vegetable oil

Sauce
• 1 teaspoon olive oil
• 1 clove garlic, finely chopped
• 2 cups strained tomatoes
• 1 tablespoon fresh oregano
• 1 tablespoon fresh basil, finely sliced
• Salt and pepper to taste

Directions

Risotto
1. Soak the dried mushrooms in the hot water for 30 minutes. Remove mushrooms and set aside the water. On a paper towel, allow the mushrooms to dry and filter the water to remove any impurities. Mince the mushrooms.
2. In a pot, mix the chicken broth with the water from the first step and bring it to a simmer.
3. Blanch the asparagus in the broth until tender (about 2 to 3 minutes). Using a small mesh strainer, remove the asparagus and plunge it into ice water. Dry on a paper towel and set aside.
4. In a deep sauté pan, cook the pancetta cubes until they’re slightly crispy, then add the button mushrooms and rehydrated wild mushrooms. Continue to cook for five minutes. Remove from pan and set aside.
5. In the same pan, sweat the shallots in half of the butter until translucent. Add the rice and stir till it’s covered in the butter and shallot mixture.
6. Deglaze with the white wine, scraping the bottom of the pan to remove anything that’s still stuck. Reduce until almost dry. Lower the heat on the stove and add one ladle of broth at a time. Stir frequently and allow the liquid to be completely absorbed by the rice before adding more. Continue until the rice is al dente. You may not need to use all the broth.
7. Remove from heat and stir in the Parmesan cheese and the remaining butter.
8. Add the pancetta, mushrooms and asparagus and mix well. Salt and pepper to taste, but be careful; the Parmesan and pancetta have already added some saltiness.
9. Cool the risotto to room temperature and then refrigerate for at least 2 hours.

Arancini
1. In one hand put about 1 tablespoon of risotto, place 1 cube of mozzarella on top, and then cover with another tablespoon of risotto. Shape into a ball, taking care to cover the cheese. Repeat until you have used all the risotto.
2. Roll each ball in the flour, egg and breadcrumbs, in that order, to make a uniform crust.
3. In a large pot, heat enough oil to cover half an arancini. Working in batches of 4 or 5, fry the arancini until they’re golden brown, turning them often.
4. Remove them from the oil and place on a paper towel to absorb excess oil. Repeat until all the arancini have been fried.

Sauce
1. In a small pot, cook the garlic in the oil being careful to not let it brown.
2. Add the strained tomatoes and bring to a boil. Salt and pepper to taste.
3. Lower the heat, add the oregano and basil, then simmer for 2 to 3 minutes.

Serve arancini on a bed of greens, accompanied by tomato sauce on the side for dipping.