Our most popular appetizer and most-requested recipe, this fried olive risotto arancini is perfect for any party and is a real show-stopper! Pairs wonderfully with our Rutherford Cabernet Sauvignon.
1/2 lb arborio rice
1/4 yellow onion, minced
1/8 lb butter
3 cups vegetable stock
1/4 lb grated Parmesan
1/3 lb Castelvetrano olives, minced
1/4 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups all-purpose flour
2 cups panko breadcrumbs
3 whole eggs, beaten
Melt butter in large flat-bottomed pan. Add onions and cook on low heat until translucent. When onions are ready, turn the heat to medium and add rice. Stir rice until evenly coated with butter. Add vegetable stock a cup at a time, letting the liquid reduce each time. When the last cup of stock is reduced until the consistency of stiff oatmeal, add the olives, Italian Varietal Olive Oil and Parmesan cheese. Season with salt to your liking and pour onto a baking sheet to let cool.
When completely cooled, roll the risotto into balls that are slightly smaller than a golf ball. Then toss them in flour, then dip in egg and then in panko breadcrumbs. Deep fry the arrancini at 350 degrees for about 4 minutes or until golden brown. Should yield about 40-50 arancinis.
Roasted Garlic Aioli
2 egg yolks
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Garlic Infused Oil
1 lemon, juiced
1 tbsp salt
Place yolks in a food processor with lemon juice. Turn on and slowly add the oils. Do not add too fast or aioli will break. Once all the oil is added, season with salt.
To serve, put a dollop of aioli evenly spaced on a platter, and place one arancini ball on each dollop. Serve and enjoy!