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What’s Cooking?
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What’s Cooking? My Momma’s Risotto
BY JAN D’ATRI
Every May in this column, I love to feature recipes from my momma, in honor of Mother’s Day.
From my mother, born and raised in Venice, Italy, I learned how to prepare the quintessential one-pot Italian wonder, risotto. If you’re lucky enough to have leftovers, you might try arancini, delicious deep-fried risotto rice balls with a melted cheese lling, a very popular street food of Sicily, where my father’s side of the family is from. So, from the canals of Venice to the southernmost “tip of the boot,” Sicily, I hope you enjoy two of my favorite family heirloom recipes that are, without question, delicioso!
My Momma’s Risotto (Serves 4)
Ingredients:
• 1/2 cup butter, divided, plus 2 additional tablespoons • 1 large sweet yellow onion, minced • 1 pint fresh mushrooms, minced • 2 cups uncooked Arborio or carnaroli rice • 2 quarts chicken stock, heated • 1/2 cup nely grated Parmesan cheese, plus more for topping
Directions:
In a pot, heat chicken broth.
In a large pot or Dutch oven, melt 1/4 cup butter. Sauté mushrooms on high heat until browned. Remove from pot and set aside. In the same pot, add 2 tablespoons butter and sauté onion until soft and translucent. Add mushrooms back into pot. Add rice and stir until butter is absorbed. Add warmed broth, a little at a time. Cook 30 to 35 minutes over low heat, stirring often. Add more broth as needed. When done, just before serving, add 1/4 cup butter. Mix well and add Parmesan cheese. Risotto should be creamy. Serve in shallow plate or bowl with more Parmesan on top. Serve immediately.
My Papa’s Sicilian Arancini
Ingredients:
• 3 cups leftover cooked risotto • 1/2 cup grated Parmesan • 2 tablespoons heavy cream • 2 tablespoons parsley, minced • 1 large egg yolk • 5 ounces mozzarella cheese, cubed • 1 cup our for dredging • Egg wash (1 large egg whisked with 2 tablespoons cold milk or water) • 1 cup bread crumbs • Vegetable oil for frying • 2 cups tomato sauce
Directions:
In a large bowl, mix together risotto, Parmesan, cream, parsley and egg yolk. Slice cheese into small cubes. Scoop up about 3 tablespoons of the risotto mixture and, with your hands, pack it rmly around 3 to 4 cubes of cheese, forming a ball, 2 inches to 3 inches in diameter. Repeat until risotto is used up.
In three separate bowls, place the our, egg wash and breadcrumbs.
Roll arancini in the our, dip in the egg wash, and roll in breadcrumbs.
Chill balls about 2 hours before frying.
Fill a pot with 3 inches of vegetable oil. Heat oil over medium-high heat until temperature reaches 375 degrees. Deep-fry arancini one at a time until browned, about 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain. When all are fried, bake at 400 degrees for about 10 minutes (for cheese to melt inside). Spoon tomato sauce on a plate and place arancini on top.
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