Arancini di Cicoria Amara

Instructions

1. 1

   Prepare the risotto: In a large pot, heat 1 tablespoon of olive oil and sauté minced garlic until fragrant. Add Arborio rice and toast for 1-2 minutes. Gradually add warm vegetable broth, a ladleful at a time, stirring constantly until absorbed before adding the next. Continue for about 20-25 minutes until the rice is al dente. Stir in butter and grated Parmesan cheese. Season with salt and pepper. Spread the risotto on a parchment-lined baking sheet and refrigerate for at least 1 hour to chill completely.

   ~45 min
2. 2

   Prepare the filling: While the risotto chills, finely chop the radicchio. In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the chopped radicchio and sauté until wilted, about 5-7 minutes. Stir in the Calabrian chili paste and cook for another minute. Remove from heat and let cool.

   ~15 min
3. 3

   Assemble the arancini: Take about 2-3 tablespoons of chilled risotto into your hands. Flatten it into a disc, place about 1 teaspoon of the radicchio-chili mixture in the center, and carefully shape the risotto around the filling to form a ball. Repeat with the remaining risotto and filling.

   ~20 min
4. 4

   Bread the arancini: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.

   ~15 min
5. 5

   Fry the arancini: Heat about 2 inches of vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully fry the arancini in batches, turning occasionally, until golden brown and heated through, about 5-7 minutes per batch. Do not overcrowd the pan.

   ~15 min
6. 6

   Drain and serve: Remove the fried arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot.

   ~5 min