Limoncello and Ricotta Stuffed Arancini with Raspberry Coulis

Instructions

1. 1

   Finely chop the onion and mince the garlic. In a large saucepan over medium heat, sauté the onion in a little oil until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

   ~6 min
2. 2

   Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly. Pour in the white wine and cook until evaporated.

   ~2 min
3. 3

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes. Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Transfer the risotto to a large bowl and let it cool completely in the refrigerator for at least 1 hour.

   ~30 min
4. 4

   In a separate small bowl, combine the ricotta cheese, limoncello, and lemon zest. Mix well. This will be the filling for the arancini.

   ~3 min
5. 5

   Set up a breading station: one bowl with flour, one with two beaten eggs, and one with breadcrumbs.

6. 6

   Once the risotto is chilled and firm, scoop about 2 tablespoons of risotto into your hands, flatten it, and place about 1 teaspoon of the ricotta filling in the center. Gently form the risotto around the filling to create a ball, ensuring it is completely sealed. Repeat with the remaining risotto and filling.

   ~15 min
7. 7

   Roll each risotto ball first in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs. Place the breaded arancini on a plate and refrigerate for another 15 minutes to help them hold their shape.

   ~15 min
8. 8

   Heat the vegetable oil in a deep frying pan over medium-high heat to about 350°F (175°C). Carefully fry the arancini in batches, turning them occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch.

   ~5 min
9. 9

   Remove the fried arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   ~1 min
10. 10

    For the raspberry coulis, combine the fresh raspberries and powdered sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Press the coulis through a fine-mesh sieve to remove seeds.

    ~7 min
11. 11

    Serve the warm arancini immediately, drizzled with the raspberry coulis.