Words By Paul Ainsworth
The Caffè Rojano arancini have become pretty iconic, to the point that, if we even dared to take them off the menu, there would be an outcry. This version is slightly different but, if you want to replicate the Caffè Rojano version, then just fold through some beef bolognese to make the arancini Sicilian. The mixture lasts for 3–4 days in the fridge but also freezes well, so you don’t have to use it all in one go. Always allow the balls to come to room temperature before frying for maximum ooziness.
Serves: 4
Ingredients:
60g unsalted butter
1 small white onion, diced
1 garlic clove, finely chopped or grated
2 sprigs of thyme
250g arborio rice
900ml chicken or vegetable stock
50g Red Leicester, grated
50g mozzarella, grated
50g Parmesan, grated
2 spring onions, finely sliced
10g chives, chopped
2 tbsp lemon juice
1 litre olive oil
2 egg whites, beaten
150g really dry or panko breadcrumbs
Cornish sea salt
Cracked black pepper
Method
Place a medium saucepan over a medium heat. Add the butter and melt. Now add the onion, garlic, thyme and a pinch of sea salt. Cook the onion without colouring until soft. Add the rice and stir until the onion and butter coats the rice.
In a separate pan, heat the stock until it is steaming hot, but not boiling. Now add the stock to the rice, a little bit at a time and stirring continuously, until the rice has absorbed all the hot stock and you have a thick, glossy, risotto-like consistency.
Turn down the heat, add the cheeses and stir until they have melted into the rice. Now add the spring onions, chives and lemon juice. Check the seasoning and adjust with the sea salt and black pepper. Leave the risotto mixture to cool in the pan, then place in the fridge to fully chill the rice.
Preheat a deep-fat fryer or a pan with the oil to 180°C, using a food thermometer to check the temperature. Also preheat the oven to 180°C fan. Take the chilled rice and roll it into 30 g balls. Dip each one into the egg white and then the breadcrumbs to thoroughly coat, and arrange on a tray.
Once you’ve rolled the balls, deep-fry them in the fryer or pan of oil for 2½–3 minutes. Carefully lift the balls out of the fryer or pan, drain on kitchen paper and season with a little sea salt. Place the arancini on a tray and cook in the oven for 2–3 minutes, just to finish them off. When cooked, set aside to rest for a final 2–3 minutes, to allow all the flavours to come out.
I love to dip these into a flavoured mayonnaise like the Hot Sweet Chilli Mayonnaise or into warm Tomato Fondue.
Extracted from FOR THE LOVE OF FOOD by Paul Ainsworth (Harper Collins, £26.00)