Arancini with apple & Gruyère cheese

photo by Daniele Tomelleri
photo by Daniele Tomelleri

Makes 20 mini or 10 medium-sized servings

Risotto Ingredients / Ingredienti

• 2 litres chicken stock 

• 1 tbsp olive oil 

• ¼ cup pancetta 

• 1 medium yellow onion, finely chopped 

• 2 cloves of garlic, finely chopped

• 1 cup apple, grated

• 2 cups Arborio rice 

• 1 cup dry white wine 

• 1 cup Gruyère cheese, grated 

• 2 tbsp butter   

• Salt and pepper to taste 

Arancini Ingredients

• 1 cup all-purpose flour 

• 3 large eggs

• 2 cups Italian seasoned breadcrumbs

• Salt and pepper to taste 

  • Vegetable oil for frying 

Directions for Risotto

In a small pot, bring the chicken stock to a low simmer. Reserve on low heat. In a sauté pan on medium-high heat, warm the olive oil and crisp the pancetta. Add in the onions and cook until translucent, about 5 minutes. Add in the garlic, apple and the rice and cook for an additional 2-3 minutes. Deglaze the pan with white wine.

Ladle enough chicken stock just to cover the rice. Allow the chicken stock to simmer on medium heat until the liquid is absorbed, about 2-3 minutes while stirring occasionally to make sure nothing is sticking to the pan. You know it is time to repeat this process when you can run the wooden spoon down the pan and the rice mixture does not come back together.

Continue this process until the rice is cooked to your liking. Turn off the heat. Stir in the Gruyere cheese and the butter until they are melted. Taste and season with salt and pepper.

Pour out the risotto onto a parchment-lined baking sheet. Cover with plastic wrap, poke some holes for the heat to escape and place in the fridge to cool down (about 25-30 minutes).


photo by Daniele tomelleri

Directions for Arancini

Prepare a classic breading station with 3 shallow bowls: one with flour, one with whisked eggs and one with bread crumbs. Each bowl should also be seasoned with salt and pepper.

Scoop about 1 tbsp of risotto into the palm of your hand and roll into a ball. Put the ball into the flour (shaking off the excess), then into the egg and lastly into the breadcrumbs. Set aside on a parchment-lined baking sheet. Repeat until the risotto is finished.

Heat about 3 inches of vegetable oil in a medium-sized saucepan. Using a deep-fry thermometer, heat the oil to 350 °F. Slowly lower the arancine into the oil (without crowding the pan) and allow them to fry until golden brown, about 3 minutes. Place them on a paper towel to drain the excess oil. Serve warm.