ARANCINI STUFFED WITH BURRATA CHEESE

Serves: 12

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ARANCINI STUFFED WITH BURRATA CHEESE

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• 7 cups chicken broth
• 1 8-ounce can of tomato sauce
• 2 tablespoons unsalted butter
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 2 cups arborio rice
• 2 tablespoons minced garlic
• 1 1/2 cups grated Parmesan cheese (about 6 ounces)
• 1/2 cup grated cheddar cheese (about 2 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried crushed hot red pepper
• 8 ounces cooked, peeled and deveined shrimp (optional)
• 1/2 cup fresh basil, finely chopped
• 3 cups panko (Japanese breadcrumbs), divided
• 12 ounces (about) Burrata cheese or whole-milk mozzarella cut into 1/2-inch pieces
• Canola oil for deep-frying

Instructions

1. Bring the broth and the tomato sauce to a simmer in a heavy medium saucepan, then cover and keep over very low heat.
2. Heat the butter with the oil in a heavy 4-quart saucepan over medium-high heat. Mixing the oil and butter will prevent the butter from burning while imparting butter flavor to the risotto. Add the onion and sauté until translucent, about 2 minutes. Using a wooden spoon, stir in the rice and garlic. Continue stirring to make sure the rice is coated and nicely toasted, about 4 minutes. Stirring creates friction on the rice grains and releases a little of its starch.
3. Reduce the heat to medium. Stir 3/4 cup of the hot tomato broth into the rice mixture. Continue stirring until the broth is absorbed. Continue adding the broth 3/4 cup at a time and stirring and simmering gently until the rice is al dente and the mixture is creamy about 20 minutes. Don’t allow the rice to dry up completely before adding more broth, but also make sure there is no excess liquid in the saucepan.
4. Stir in the Parmesan, cheddar cheese, salt, black pepper, and red pepper. The risotto should be thick and not too loose, or the fritters will not come together to form a ball after chilling.
5. Pulse the shrimp in a food processor until minced but not pureed. Stir the shrimp, basil, and 1 cup of panko into the risotto. Spread the risotto in an even layer over a large, rimmed baking sheet. Cover and refrigerate until the risotto is firm to the touch, at least 2 hours or overnight.
6. Moistening your hands with water to prevent the risotto from sticking, flatten 1 heaping tablespoon of the risotto in the palm of your hand. Place 1 cube of the mozzarella cheese in the center, then fold the edges of the risotto over the cheese, pressing firmly to encase the cheese and form a 2-inch ball. Repeat with the remaining risotto and mozzarella cheese cubes. Dredge the risotto balls in the remaining 2 cups of panko and pat gently to coat. Cover and refrigerate for at least 30 minutes or overnight.
7. Add enough oil to a heavy large saucepan to fill it halfway. Heat the oil over medium heat to 350°F. Working in batches, fry the risotto balls in the oil until they are until golden brown, about 3 minutes. Using a slotted spoon, transfer the fritters to a baking sheet lined with paper towels to drain the excess oil.
8. Do-Ahead Tip: The fried risotto balls can be kept warm in a 200°F oven for up to 1 hour. Alternatively, the uncooked risotto balls can be stored in an airtight container and frozen for up to 1 month; do not thaw them before frying.
9. Transfer the fritters to a platter and insert a small cocktail skewer into each fritter. Serve the sauce alongside for dipping.

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