Fry It: Cheese-Stuffed Arancini With Tomato Sauce
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You can't get much simpler or more delicious than farmhouse-style cooking — meals cooked from ingredients in season using time-tested techniques and not a lot of bells and whistles. Pick up a copy of The Farm Cooking School and get back to basics with simple pleasures like these cheese-stuffed arancini.
Think of these as a slightly Americanized version of the handheld arancini commonly sold by street vendors in Italy. The first trick here is using a mix of breadcrumbs: fine ones to cling tightly to the surface of the rice and panko for extra crunch. The second trick is the cheese — use the best quality Taleggio you can find and don't skimp. It melts as the arancini fry and oozes out when you cut into it.
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- 1 small onion
- 4 cups pureed ripe tomatoes or Ian's All-Purpose Tomato Puree
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup plain fine dried bread crumbs
- 1 cup panko bread crumbs
- Kosher salt and freshly ground black pepper
- 4 cups cooked Parmesan Risotto
- 8 ounces taleggio cheese
- 4 to 6 cups vegetable oil
- finely grated Parmigiano-Reggiano
- To make the sauce, heat the oil in a medium heavy saucepan over medium heat until hot. Add the garlic and onion and cook, stirring occasionally, until golden, about 6 minutes. Stir in the tomatoes and ½ teaspoon salt and cook, stirring occasionally, until the sauce is thickened, about 15 minutes. Season the sauce with salt and pepper to taste.
- To make the arancini, lightly beat the eggs in a shallow bowl. Stir together the two types of bread crumbs and 1/4 teaspoon each salt and pepper in another shallow bowl. Wet your hands with water, which will help keep the rice from sticking to them. Measure 1/2 cup of the risotto then place it in your hand. Press a piece of Taleggio into the center of the rice, then form the rice into a ball around the cheese, completely encasing it. Roll the arancini in the egg mixture to coat, then dredge in the bread crumb mixture; set it aside on a plate. Repeat with the remaining risotto and cheese.
- Heat about 2 inches oil in a large heavy pot or deep skillet over medium heat until hot enough to bubble when a pinch of bread crumbs is added. Fry the arancini in the oil in batches, turning occasionally for even cooking, about 8 minutes per batch. Transfer the cooked arancini to a paper towel–lined platter. Serve the arancini in shallow bowls with the sauce and some grated cheese.