Arancini with Gorgonzola and Chive

Ease of Preparation: Easy
Time of Preparation: 2.25 hours
Yield: 20-24 arancini

One of the best bites to ever come out of Italy is the humble arancini. A golden, crispy-fried exterior with a warm, tender rice interior. How could we improve? Well, by adding creamy gorgonzola, onion-y chives and a sweet-tart tomato chutney, that’s how!

Ingredients:

Tomato Chutney:

• 2 pounds (970 g) Roma tomatoes
• Vegetable oil, for roasting
• Salt and pepper
• 1 medium yellow (or sweet) onion, fine dice
• 1 tablespoon (15 ml) butter
• 2 teaspoons (10 ml) mustard seeds
• 1 teaspoon (5 ml) grated ginger
• ¼ teaspoon (1.25 ml) chili flake
• 1/4 cup (60 ml) dark brown sugar packed
• ¼ cup (60 ml) wine vinegar

Arancini:

• ¾ cup (180 ml) arborio or carnaroli rice
• 1 ½ cups (350 ml) water
• Salt
• 1 bay leaf
• ¾ cups (180 ml) grated pecorino, plus extra, to garnish
• 3 eggs, divided
• 1 tablespoon (15 ml) olive oil
• 1 garlic clove, minced
• 2 shallots, finely chopped
• ½ cup (120 ml) gorgonzola cheese, room temperature
• ½ cup (120 ml) mascarpone cheese, room temperature
• 2 tablespoons (30 ml) chopped chives
• ½ cup (120 ml) flour
• 1 cup (240 ml) breadcrumbs
• Vegetable oil, for frying

• Fresh basil leaves, to garnish

Method:

For the Tomato Chutney:

Preheat oven to 450 F (230 C).

Core the tomatoes, cut in half lengthwise and add to a large bowl.  Add vegetable oil, season with salt and pepper. Toss to coat. Transfer the seasoned tomatoes, cut side down onto a rimmed, shallow baking pan.

Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes.

While the tomatoes are roasting, melt the butter in a medium saucepan over medium heat.

Lower the heat to medium-low, add the onions, mustard seed, ginger, and chili flake to the butter, and cook, stirring occasionally, for about 15 minutes until the onions are soft and golden brown.

Stir the roasted tomatoes, brown sugar, and vinegar into the onions. Heat the mixture to a boil, stirring constantly.

Reduce heat and simmer for 1 hour or more, stirring frequently to prevent sticking. Cook until the mixture is thick, and a spoon drawn across the pan leaves a bare trench.

Remove from heat and store in a sealed jar. Refrigerate if not using immediately.

For the Arancini:

Combine the rice and water in a small saucepan over high heat, season with salt and bay leaf.

Bring to a boil, cover, lower the heat the lowest setting and steam for 15 minutes. Remove from heat and leave covered for at least 10 minutes.

Stir in the cheese and 1 egg. Let cool.

When ready, turn out onto a pan to cool, spreading in an even layer.

Meanwhile, heat the olive oil in a pan. Add the garlic and shallots and cook until translucent, 2-3 minutes.

Remove from pan and cool completely.

In a medium bowl, use a wooden spoon to mix the shallot-garlic mixture, gorgonzola, mascarpone, and chives. Add the rice and mix all together.

Form the rice mixture into 2-inch (5 cm) balls, pressing tightly together.

Heat oil in a deep-sided pot until it reaches 375 F (190 C).

Put the flour in a shallow bowl. Beat the remaining eggs in a second bowl. Add breadcrumbs to a third bowl. Season all with salt and pepper.

Dip each ball first in flour, then in egg, then dredge in breadcrumbs.

Fry the breaded balls in batches until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

Serve hot with Tomato Chutney, garnish with basil and grated pecorino.