ABBY'S ARANCINI AND TOMATO DIPPING SAUCE

Serves 6

candace

Risotto balls stuffed with mozzarella.

ingredients

4 cups chicken or vegetable broth
1/4 cup extra-virgin olive oil (EVOO)
1 onion, finely chopped
3 cloves garlic, finely chopped or grated
1 1/2 cups arborio rice
1 cup white wine
Salt and freshly ground black pepper
2 tablespoons butter
1 1/2 cups grated Parmigiano-Reggiano (about 3 generous handfuls), divided
1 cup fresh mozzarella, cut into small cubes
2 cups flour
2 eggs, lightly beaten
2 cups seasoned breadcrumbs
Zest of 1 orange
Vegetable oil, for frying
For the tomato dipping sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
3 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried
1 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Whole basil leaves, for garnish

directions

1
Heat the chicken or vegetable broth in a small saucepot over medium heat. Once bubbling, turn off heat and keep warm on the stovetop.
2
Heat a large, deep saucepan over medium-high heat with the EVOO. Add the onions and garlic, and cook until the veggies begin to get tender, about 3-4 minutes. Add the rice and white wine along with a pinch of salt and freshly ground black pepper. Cook 5-10 minutes while stirring the rice, allowing the liquid to cook off. Add 2 ladles (about 2 cups) of the heated broth to the rice and cook, stirring constantly, until almost all of the stock has been absorbed into the rice, 5-10 minutes. Add another ladle (about 1 cup) of the heated broth to the rice and continue stirring while the rice cooks and absorbs most of the liquid, about 5 minutes. Add the last bit of heated stock to the rice and cook, stirring constantly, until almost all of the liquid has been absorbed.
3
Add the butter and 1 cup (2 generous handfuls) of the grated cheese and season with salt and freshly ground black pepper. Transfer the risotto to a large bowl and allow it to cool (to speed this up, spread it out in a large shallow baking dish or baking sheet).
4
Using your hands, grab a small amount of the risotto and roll it into a 1 1/2-inch ball. Make a small hole in the rice ball’s center and insert 1 small cube of mozzarella, then cover the hole up with more rice. Repeat until you’ve used up all of the risotto.
5
Place flour, beaten eggs and seasoned breadcrumbs in separate bowls, adding the orange zest and remaining 1/2 cup of grated cheese to the breadcrumbs. Dip each risotto ball in flour, then in the egg, then in the breadcrumb mixture. Reserve the coated balls on a baking sheet and place them in the refrigerator until you’re ready to fry them.
6
While the arancini are in the fridge, prepare the dipping sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8-10 minutes.
7
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice, and bring to a boil, stirring often. Lower the heat and let simmer for 30-45 minutes until thickened. Season with salt, then transfer to a blender and purée. Keep warm while you fry up the arancini.
8
In a large, heavy pan or countertop fryer, heat the vegetable oil to 350°F (use a candy thermometer to check the temperature). Fry the risotto balls, 4 or 5 at a time, until golden brown, 3-4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Serve hot with a tomato sauce alongside for dipping.