Arancini with Zesty Fennel Marinara

Herbed Risotto

Ingredients

2 tbsp olive oil
1 onion, diced
1 1/2 c arborio rice
1/2 c dry white wine, room temperature
3 c hot vegetable stock
1/2 c chopped fresh herbs (i used oregano)
1 c shredded smoked mozzarella
1/2 c grated parmesan
salt
freshly ground pepper

Instructions

saute the onion and rice for about 10 minutes in the olive oil. add the rice and stir until the grains are thoroughly coated. add the liquid, stirring constantly 1/2 cup at a time until the liquid is absorbed. you want the rice to be al dente (the center should be tender but not soft). begin tasting the rice after 18 minutes, although the cooking process will likely take 20-30 minutes.

finish the risotto with the cheese, herbs, salt and pepper and chill until firm. (cover with plastic wrap and refrigerate)


arancini

Ingredients

1 c unbleached all-purpose flour
1 tbsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 eggs, lightly beaten
1 1/2 c cornmeal
herbed risotto
olive or corn oil for frying

Instructions

mix the flour, onion powder, salt and pepper in a shallow bowl. put the eggs and cornmeal each in separate bowls.

using 2 tbsp risotto at a time, form tiny balls. roll them in the seasoned flour until well coated, shaking off excess flour. dip in the egg, then roll in cornmeal. put them on an oiled surface and refrigerate until ready to fry.

put the oil in a pot at the depth of 2 inches. heat to 370 degrees. cook a few risotto balls at a time until they are golden brown, about 2 minutes, and drain on paper towels.


Zesty Fennel Marinara

Ingredients

1 fennel bulb
1 tbsp olive oil
1 onion, thinly sliced
6 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 c dry red wine
1 (28 oz) can diced tomatoes in juice
salt
freshly ground pepper

saute the fennel and onion. add garlic, thyme, oregano and pepper flakes and saute for 2 minutes. raise the heat to high, stir in the wine and tomatoes with juice. bring to a boil, then reduce the heat to low and simmer uncovered for ~30 minutes.

while still warm, puree the sauce and add salt & pepper.


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ladle some sauce onto a plate and place a couple of arancini balls on top -- or serve as an appetizer with the zesty fennel marinara on the side as a dipping sauce.