*Available through the retail market.
1. Bring one gallon of chicken stock to a boil. Add 2 oz. of olive oil to a heated rondeau. Add 1 lb. of onions and 2 tbsp. of garlic. Cook until onions are translucent. Add 35 oz. of risotto, 1 lb. of nduja, 8 oz. of white wine and 4 oz. of tomato paste. Mix together. Add enough stock to cover the rice. Cover and allow to simmer. Stir frequently. Cook until the liquid has been absorbed.
2. Continue adding the stock a ladle at a time, while frequently stirring. Cook until all of the stock has been absorbed but is still al dente. Approximately 30 minutes. Spread the risotto out in two 2″ full stainless steel hotel pans. Loosely cover with film wrap. Refrigerate until cold. Scoop the risotto into 1 oz. portions using a #40 orchid disher. Hand roll into balls. Place the scoops on a parchment lined sheet tray.
3. Break the eggs into a stainless steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk. Place the flour, eggs and bread crumbs in separate 4″ full stainless steel hotel pans. Roll the risotto balls in the flour shake off excess. Place in the eggs and allow to drain. Roll in the bread crumbs. Shake off any excess crumbs. Transfer to a storage container in a single layer. Cover and refrigerate until needed.
Place 5 arancini in a heated 350°F degree deep fryer. Cook up to 4 minutes or until golden brown and just heated through. Allow to drain. Place two 1 oz. scoops of green goddess dressing on the left and right side of a serving plate. Using the back of a serving spoon, drag the spoon through the sauce following the contour of the plate to create two shallow half moon shaped wells. Place the arancini in a circular pattern on top of the sauce. Place 4-5 sprigs of parsley in the center of the plate next to the arancini.
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