Italian Christmas Menu: Aperol Spritz & Arancini
Ingredients: Aperol, Prosecco, Soda, Orange, Extra virgin olive oil · 180 min cook time · 845kcal · ~₩34,000
Ingredients
30ml Aperol, 60ml Prosecco, 1dash Soda, 1slice Orange, 5tablespoons Extra virgin olive oil, 1medium Onion, 1liter Vegetable stock, 120g Butter, 1teaspoon Tomato paste, 300g Rice, 50g Pecorino or Parmesan cheese, 1stalk Celery, 1medium Carrots, 200g Ground beef, 100g Peas, 5leaves Basil leaves, 50ml Water, 1pinch Sea salt, 1pinch Pepper, 100g Fior di latte (mozzarella), 100g Flour, 200g Breadcrumbs, 2whole Eggs, 1liter Sunflower oil
Instructions
1. To make Aperol Spritz, fill a rock glass with ice. Pour in 30ml of Aperol, followed by 60ml of Prosecco. Top it off with a dash of soda. Garnish with an orange slice and serve with a straw.
2. For the arancini rice, heat 4-5 tablespoons of extra virgin olive oil in a pot. Add chopped onion and cook until golden brown.
3. Add 1 liter of vegetable stock and 120g of butter to the pot. Wait until the butter melts.
4. Stir in 1 teaspoon of tomato paste. Wait until the stock starts to boil.
5. Once boiling, add the rice and stir quickly. Put the lid on and let it cook until the water absorbs, stirring occasionally to prevent sticking. The rice should not be creamy.
6. When the rice is ready, add a generous amount of butter, let it melt, and mix it with the rice. Stir until the butter is fully incorporated.
7. Spread the cooked rice onto a tray and place it in the fridge or freezer to cool down completely. This will take about 30 minutes in the fridge or 1 hour naturally.
8. For the meat filling, heat a generous amount of extra virgin olive oil. Add finely chopped celery, carrots, and onions (Sofrito) and cook for about 10 minutes on medium heat.
9. Add the ground beef and brown the meat thoroughly.
10. Stir in the peas and tomato paste. Break some basil leaves with your hands and add them to the mixture. Add a little splash of water and stir to combine. Keep the mixture moist by adding small amounts of water if it dries out.
11. Season generously with sea salt and pepper. Add a small amount of butter at the end for a creamier texture.
12. Transfer the meat filling to a container and place it in the fridge to cool down completely.
13. Cut the Fior di latte (mozzarella) into very small cubes.
14. Take a portion of the cold rice and flatten it on the palm of your hand. Place a generous amount of the cold meat filling in the center, followed by some Pecorino/Parmesan cheese and the mozzarella cubes. Add more cheese on top.
15. Cover the filling with more rice and gently close it, forming a ball. Press firmly to remove moisture and ensure the arancini is tight. Place the formed arancini in the fridge to dry out overnight or for several hours.
16. To make the pastella (batter), mix flour with water until you get a runny, cream-like consistency.
17. Dip each arancini into the pastella, ensuring it's fully coated. Then, roll it in breadcrumbs until completely covered. Place on a tray with baking paper.
18. Alternatively, beat two eggs. Dip each arancini into the beaten egg, then roll it in breadcrumbs until fully coated. Place on a tray with baking paper.
19. Heat sunflower oil (or peanut oil, if no allergies) to 180°C. Fry the arancini for 5-7 minutes, moving them around, until they are golden brown and cooked through.
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