Vodka Sauce Arancini
Ingredients:
Risotto:
4 tbsp butter
Olive oil
1/2 diced onion
*optional* 1 tbsp Calabrian chili
4 cloves minced garlic
4oz tomato paste
1.5 shots vodka
3/4lb arborio rice
40oz chicken broth
3/4 cup tomato sauce
3/4 cup heavy cream
1 cup parm
1 cup shredded mozzarella
2 cups cubed mozzarella
Salt, pepper, garlic/ onion powder, chili flakes
Arancini( Breading/ frying)
3 cups flour
3 cups bread crumbs
5 whisked eggs
Salt, pepper, garlic/ onion powder
50oz veggie oil ( or as much as needed for a deep fry depending on your pan size)
Recipe:
First, add 4 tbsp of butter and a dash of olive oil to a pan on medium heat. Then add 1/2 a diced onion. Season with salt & pepper. I added some Calabrian chili for some heat!
Let those cook until translucent then add 4 cloves of minced garlic. Once that’s fragrant, add 4oz of tomato paste.
Let it cook until it darkens then, add 1.5 shots of vodka. Allow this to simmer for a few minutes to let the alcohol cook out.
Pour 32oz of broth into a separate pot and it bring to a simmer.
Add 3/4lb arborio rice and mix it together with the tomato paste. Cook the rice for a few mins then start adding your broth.
Continue adding broth slowly as it is absorbed. Mixing throughout. Do this until the rice is fully cooked. Turn the heat to low and add 3/4 cup tomato sauce and 3/4 cup of heavy cream.
Stir together then add 1 cup of parm and 1 cup mozzarella. Season with salt, pepper and garlic/ onion powder.
You could stop right here and have the most delicious vodka sauce risotto but…continue on reading to find out how to make the arancini!
Mix well then add your rice to a bowl. (Or a flat pan for faster cooling) Let it cool then cover it with plastic wrap and put it into the freezer for an hour.
Once the rice is cool, form it into balls and add a piece of mozz in the middle. put them into the freezer while you prepare your breading ingredients.
Add 2 cups of flour to one bowl, 5 whisked eggs to another bowl, and 3 cups of bread crumbs to another bowl. Season each with salt and pepper.
Dunk your rice balls into the flour, then egg, then breadcrumbs then back into the egg and breadcrumbs. I like doing a double layer of breadcrumbs for an extra crunch!
Warm up your veggie oil (enough to deep fry in a large pan) Once the oil is at 350F, add your Arancini balls a few at time.
Cook until golden brown then remove from the oil, hit with some sea salt and put them on a paper towel to soak up excess oil.
Serve with your favorite dipping sauce. I did more vodka sauce. Top with more parmesan and enjoy!!
Ps. You can make arancini this way with any leftover risotto!!
