This arancini recipe is a TeaTime magazine favorite. Filled with tons of cheese and bacon, we bet you’ll be licking your fingers clean.
Bacon and Roasted-Garlic Arancini
2014-08-27 02:46:10
Yield: approximately 30 fritters • Preparation: 10 minutes • Refrigerate: 4 hours • Cook: 25 minutes
Ingredients
- Vegetable oil, for frying
- 1½ cups panko bread crumbs
- 2 large eggs, lightly beaten
- 2 cups Bacon and Roasted-Garlic Risotto (recipe follows), cooled to room temperature and refrigerated until cold and firm, at least 4 hours
- ¼ cup grated Parmesan cheese
- ¼ cup grated Gruyère cheese
- 2 ounces mozzarella cheese, cut into cubes
Instructions
- In a large heavy-bottom saucepan, add oil to a depth of 3 inches. Heat over medium heat until oil registers 350° on an instant-read thermometer.
- Place 1 cup panko in a medium bowl. Set aside.
- In a large bowl, combine eggs, risotto, Parmesan cheese, Gruyère cheese, and remaining ½ cup panko, stirring well. Roll 2 tablespoons risotto mixture into a 1½-inch ball. Insert 1 cube mozzarella cheese into risotto ball, reshaping ball as needed to cover mozzarella. Repeat with remaining risotto mixture and mozzarella cubes. Roll balls in reserved panko, coating completely.
- Working in batches, add risotto balls to hot oil. Cook until brown, approximately 4 minutes, turning as necessary.
- Using a slotted spoon, transfer balls to a plate lined with paper towels to drain. Cool for 2 minutes before serving. Serve hot.
TeaTime Magazine http://teatimemagazine.com/
Bacon and Roasted-Garlic Risotto
2015-01-08 20:55:30
Yield: approximately 6 servings • Preparation: 20 minutes • Cook: 40 minutes
Ingredients
- 8 slices bacon
- 8 cups low-sodium chicken broth
- ¼ cup unsalted butter
- 2 cups finely chopped onion
- 2 cloves roasted garlic*, minced
- 1½ cups Arborio rice
- ⅔ cup dry vermouth
- ⅔ cup grated Gruyère cheese
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- In a skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from pan. Cool bacon, and then crumble. Set aside.
- In a medium saucepan, bring chicken broth to a simmer.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add 2 tablespoons reserved bacon drippings. Add onion, cooking until tender, approximately 8 minutes. Add garlic. Add rice, stirring constantly, for approximately 3 minutes.
- Add vermouth. Cook until liquid has evaporated, approximately 2 minutes, stirring often. Add 1 cup hot broth. Simmer over medium-low heat until all liquid is absorbed, approximately 3 minutes, stirring often. Continue adding broth, 1 cup at a time, stirring frequently and letting each addition absorb before adding the next, until rice is tender and mixture is creamy, approximately 30 minutes.
- Add Gruyère cheese, salt, and pepper, stirring to combine. Serve immediately, if desired, or use in Bacon and Roasted-Garlic Arancini.
Notes
- *To roast garlic: Preheat oven to 425°. Line a small baking pan with aluminum foil. Set aside. Cut approximately ½ inch from the top of a head of garlic. Place garlic in foil, and drizzle with 1 tablespoon olive oil. Wrap foil around garlic. Bake for 20 minutes. Cool completely. Squeeze bulb firmly to extract garlic.
TeaTime Magazine http://teatimemagazine.com/
In the arancini recipe it mentions that the roasted garlic risotto recipe will follow. I can not find the directions for making the roasted garlic risotto. Perhaps I have overlooked it. Please help.
Sincerely,
Jeanette Swanson
This post has been updated to include our Bacon and Roasted-Garlic Risotto recipe. Our apologies for the error. We hope you enjoy!