Ingredients:
Yields 3-4 servings
- Olive Oil 2 tbsp
- Butter 4 tbsp
- Onion (medium dice) 1 each
- Garlic (minced) 1 tbsp
- Arborio Rice 1.5 cups
- White Wine .5 cup
- Vegetable Stock 5 cups
- Parmesan Cheese .5 cup
- Fontina Cheese .5 cup
- Saffron 1 pinch
- Mozzarella 1 log
- Eggs 4 each
- Flour 3 cups
- Bread Crumbs 4 cups
Assembly:
Add butter and olive oil to medium size stock pan and turn on medium heat. Add onion and
cook for about two minutes. Add garlic and cook one minute. Add rice and cook until slightly
toasted. Deglaze with white wine. Make sure you are stirring with a wooden spoon and stirring
frequently throughout the process. Hold Vegetable stock warm. Begin adding a cup at a time
until all the liquid is absorbed and you have no stock left. Remember to season in small amount
throughout the cooking process. When you add something, add a little salt and pepper. Finish
with parmesan and fontina cheese. Taste to make sure rice is cooked through, it should have a
little bite to it. Add pinch of saffron and let risotto cool down on a sheet pan. Once cooled, you
can begin to form the arancini. Place a piece of mozzarella inside about 2 tbsp of risotto mixture
and form a ball with the mozzarella nestled inside. At this time, you can bread the arancini with
the standard breading procedure (coat with flour, dunk it in egg wash, then into bread crumbs).
To get the perfect texture we fry the arancini in vegetable oil until golden brown. You can finish
in the oven if needed. Serve with a tomato sauce and arugula salad if desired. Enjoy!
Each month Chestnut shares recipes, both food and cocktails, with you, our loyal guests. We love to share anything we cook so please don’t hesitate to ask us for a recipe of a dish you had that you found exceptionally delicious. Chestnut, in downtown Asheville, NC, prides itself on creative cuisine and craft cocktails
