May 2014: Handmade Arancini

Handmade Arborio Rice Arancini, Roasted Tomatoes, Fennel, Black Olive and Dark Rye Crumble

Recipe by: Chef Eamon Lee


Chef Eamon


Ingredient Amount
Yellow Onion, Minced 1 1/4 cup
Unsalted Butter 1 oz
Extra Virgin Olive Oil 2 Tbsp
White Cooking Wine 1/4 cup
Arborio Rice 1 1/4 cup
Chicken Broth, Simmering 5 cups
Parmigano Reggiano 1/2 cup
Unsalted Butter 2 oz
Plum Tomatoes, Quartered Lengthwise 8 ea
Peeled Garlic, Sliced Thin 2 Tbsp
Extra Virgin Olive Oil 2 Tbsp
Fresh Thyme Sprigs 1 Tbsp
Ground Black Pepper TT
Kosher Salt TT
Fennel, Julienned 1 cup
Extra Virgin Olive Oil 2 Tbsp
Ground Black Pepper TT
Kosher Salt TT
Kalamata Olives, Drained and Dried 1/2 cup
Marble Rye Bread, Crumbled 1 cup
Extra Virgin Olive Oil 2 Tbsp
Provolone Cheese, Medium Dice 24 ea
AP Flour 2 cups
Eggs, Whipped 2 cups
Whole Milk 1/2 cup
Panko Bread Crumbs 4 cups
Pasta Sauce 2 cups
Parmigano Reggiano, Shaved 1 cup
Extra Virgin Olive Oil TT



1. Sweat the onion in 1 oz. of butter and 2 Tbsp. of olive oil without browning until translucent, about 3-4 minutes.
2. Add the rice and continue to cook, stirring continuously with a wooden spoon, until fragrant, about 3-4 minutes. Do not brown!
3. Deglaze with the white wine stirring continuously.
4. Add two cups of hot broth. Continue to cook over medium heat until most of the broth is taken up by the rice.
5. Continue to add the broth in two cup intervals and stirring continuously until the rice is cooked through.
6. Remove from heat and stir in the remaining butter and cheese. Mix until creamy and smooth.
7. Transfer the risotto to a sheet pan lined with parchment paper. Place in the refrigerator until cool. Cover and reserve.

Plum Tomatoes
1. Toss the plum tomatoes with garlic, salt, pepper, thyme and olive oil until well coated.
2. Transfer to a roasting rack placed on a baking sheet, cut side up.
3. Bake at 225F convection until they have reduced in size by a 1/3, are fragrant and slightly browned.
4. Remove from oven and cool. Remove skins and store tomatoes I cooler until service.

1. Saute the fennel over medium high heat until softened and fragrant.
2. Transfer to a plate to cool. Store in the refrigerator until service.

Olive-Rye Crumble
1. Make sure the olives are dry by placing in a pilot heat warmed oven overnight.
2. Combine the olives and rye bread in the bowl of a food processor and pulse until coarsely ground.
3. Place the crumble on a sheet pan lined with parchment paper, drizzle with a little olive oil, and bake at 275 until crispy and fragrant.
4. Cool and store in an airtight container.

1. Remove the risotto from the cooler. Using a small ice cream scoop, portion the desired size of arancini, placing the scoops onto a clean sheet tray lined with parchment paper.
2. Pick up a scoop of risotto and gently shape into a ball.
3. Using a fingertip, stick a single piece of provolone into the center of each arancini, folding the rice over to conceal the indentation.
4. Repeat the process until all of the arancini are formed and filled. Refrigerate for another 2 hours.
5. Once cooled, bread the arancini using the traditional method of flour/egg and milk/bread crumbs.
6. Plac eon another clean sheet tray, cover, and reserve for service.

To Serve
1. Fry a dozen arancini at 350F until golden brown. Test with a toothpick to make sure the provolone is beginning to soften. Drain and store in a warm area to rest for 2-3 minutes in order to allow them to temper through.
2. While the arancini are frying, place tomatoes, sautéed fennel and olive crumble in a small pan and warm in a 350F oven.
3. Portion 4 oz of pasta sauce in the center of four plates. Place three arancini in the center of each plate and garnish with tomatoes, fennel and olive-rye crumble. Drizzle olive oil over and around, and scatter some shaved cheese over. Serve immediately.

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