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Arancini with gorgonzola and chive
Delicious bites of Italian goodness! These rice balls are stuffed with shallot, garlic, gorgonzola, mascarpone, and chives to create a wonderful combination of flavours. Served with tomato chutney, this appetizer is great for a crowd or just for a night in.
YIELDS
20
TO
24
Ingredients
Tomato Chutney
- 2 pounds (970g) Roma tomatoes
- Vegetable oil, for roasting
- Salt and black pepper, to season
- 1 medium yellow (or sweet) onion, fine dice
- 1 tablespoon (15 ml) butter
- 2 teaspoons (10 ml) mustard seeds
- 1 teaspoon (5 ml) grated ginger
- 1/4 teaspoon (1.25 ml) chilli flake
- 1/4 cup (60 ml) dark brown sugar packed
- 1/4 cup (60 ml) wine vinegar
Arancini
- 3/4 cup (180 ml) arborio or carnaroli rice
- 1 1/2 cups (350 ml) water
- Salt, to season
- Bay leaf, to season
- 3/4 cups (180 ml) grated pecorino, plus extra, to garnish
- 3 eggs, divided
- 1 tablespoon (15 ml) olive oil
- 1 garlic clove, minced
- 2 shallots, finely chopped
- 1/2 cup (120 ml) gorgonzola cheese, room temperature
- 1/2 cup (120 ml) mascarpone cheese, room temperature
- 2 tablespoons (30 ml) chopped chives
- 1/2 cup (120 ml) flour
- 1 cup (240 ml) breadcrumbs
- Vegetable oil, for frying
- Fresh basil leaves, to garnish
Directions
Tomato Chutney
- Preheat oven to 450° F (230° C).
- Core the tomatoes, cut in half lengthwise and add to a large bowl. Add vegetable oil, season with salt and pepper. Toss to coat. Transfer the seasoned tomatoes cut side down onto a rimmed, shallow baking pan.
- Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes.
- While the tomatoes are roasting, melt the butter in a medium saucepan over medium heat.
- Lower the heat to medium-low, add the onions, mustard seed, ginger, and chilli flake to the butter, and cook, stirring occasionally, for about 15 minutes until the onions are soft and golden brown.
- Stir the roasted tomatoes, brown sugar, and vinegar into the onions. Heat the mixture to a boil, stirring constantly.
- Reduce heat and simmer for one hour or more, stirring frequently to prevent sticking. Cook until the mixture is thick, and a spoon drawn across the pan leaves a bare trench.
- Remove from heat and store in a sealed jar. Refrigerate if not used immediately.
Arancini
- Combine the rice and water in a small saucepan over high heat, season with salt and bay leaf.
- Bring to a boil, cover, lower the heat to the lowest setting and steam for 15 minutes. Remove from heat and leave covered for at least 10 minutes.
- Stir in the cheese and one egg. Let cool.
- When ready, turn out onto a pan to cool, spreading in an even layer.
- Meanwhile, heat the olive oil in a pan. Add the garlic and shallots and cook until translucent, two to three minutes.
- Remove from pan and cool completely.
- In a medium bowl, use a wooden spoon to mix the shallot-garlic mixture, gorgonzola, mascarpone, and chives. Add the rice and mix it all together.
- Form the rice mixture into two-inch (five centimetres) balls, pressing tightly together.
- Heat oil in a deep-sided pot until it reaches 375° F (190° C).
- Put the flour in a shallow bowl. Beat the remaining eggs in a second bowl. Add breadcrumbs to a third bowl. Season all with salt and pepper.
- Dip each ball first in flour, then in egg, then dredge in breadcrumbs.
- Fry the breaded balls in batches until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve hot with Tomato Chutney, garnish with basil and grated pecorino. Enjoy!
