Scott Conant’s Sun-Dried Tomato Guanciale Robiola Arancini | Food Network

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Sun-Dried Tomato, and Arancini
Level: Intermediate
Total: 2 hr 10 minutes (includes chilling time).
Active: 1 hr 10 min.
Yield: About 24 to 26 arancini.

Active ingredients.


1/4 cup olive oil.
2 ounces , carefully chopped.
2 shallots, minced.
2 cloves garlic, minced.
Kosher salt.
Pinch crushed red pepper flakes, optional.
1 cup brief- or medium-grain risotto rice (see Cook's Note).
3 1/2 tablespoons unsalted butter.
1/4 cup white wine.
3 to 4 cups chicken stock, heated up.
1 tablespoon tomato paste or estratto di pomodori.
2 tablespoons sliced sun-dried tomatoes (from one 8.5-ounce container, drained).
1 tablespoon red white wine vinegar.
1/4 cup grated Parmesan.
1 quart neutral oil, such as canola.
5 ounces due latti or la tur.
1 cup all-purpose flour.
4 big eggs, beaten.
2 1/2 cups fine breadcrumbs.


1 cup full-fat plain Greek yogurt.
1 teaspoon Aleppo pepper.
Kosher salt.


1/2 cup parsley leaves, chiffonade.
1/2 cup grated Parmesan.
1 teaspoon carefully grated lemon passion.
1/4 cup olive oil.
Kosher salt.


Unique equipment: a deep-fry thermometer.

For the arancini: Line a sheet pan with parchment. Heat the olive oil in a big pan over medium-high heat. Add the guanciale and cook, stirring periodically, till the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.

Include the rice and 1/2 tablespoon of the butter, stir to coat and cook up until the rice begins to toast, 2 to 3 minutes.

Stir in the red wine and cook until it is taken in. Add the heated chicken stock 1/2 cup at a time and cook, stirring continuously, till the liquid is taken in, 3 to 4 minutes. When the rice is about 75-percent prepared and al dente (you might not utilize all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and include the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice must be highly seasoned and creamy with a touch of texture but not crispy or watery. Spread the risotto on the ready sheet pan and allow to cool; cover and cool till required.

Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, utilize your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.

Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.

Fry the arancini in about 3 batches, turning periodically, till golden brown on all sides, 3 to 4 minutes. Drain pipes on paper towels and season lightly with salt. Make sure to let the oil go back to temperature between batches.

For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.

For the gremolata: Combine the parsley, Parmesan and lemon passion in a medium bowl. Stir in the olive oil and season with salt.

Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.

Cook's Note.

I choose to use medium-grain risotto rice, such as Vialone Nero, however short-grain risotto rice, such as arborio rice, also works well.

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Scott Conant's Sun-Dried Tomato Guanciale Robiola Arancini|Food Network.

Scott Conant's Sun-Dried Tomato Guanciale Robiola Arancini | Food Network

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About the Author: Yvette Cook


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