Arancini--Savory and Sweet

ARANCINI--SAVORY and SWEET

When Vince Scordo (http://networkedblogs.com/2YKNn) suggested we declare May 1^st National Arancini Day, I immediately voted YES! Great idea to honor the deliciousness of arancini! After all, what's not to love? Crispy-crunchy outside, creamy-cheesy middle, and between the two extremes—risotto, one of the signature dishes of Italian cuisine.

Before I could get started, my mind took a side trip—not an unusual phenomenon--to a dolce place. I had this urge to try a sweet risotto, and then use the risotto to make Dolce Arancini. And the experimenting began...

The Dolce Risotto, made with coconut milk, fresh orange juice and zest, and dates, was delicious and took warm breakfast cereal to a new level. So delicious, in fact, that I was sure it would make a good dessert. I was twittering about my experiment, when a new twitter-friend from Asheville, NC, Jean Sexton (http://locavore4lore.wordpress.com/) , sent me a website (http://www.accessatlanta.com/atlanta-restaurants-food/food-jars-create-the-497794.html) about the trendy layering of sweet and savory offerings in little mason jars. I pulled an empty jelly jar from under the cabinet, filled the bottom with the warm dolce risotto, topped it with sweetened whipped cream, and garnished with more almond slices and orange zest: PERFECT! It immediately transformed into a beautiful dessert that tasted just as lucious as it looked!

Next I chilled some of the sweet risotto and made rice balls, about one-eighth cup each. I filled each one with a cube of Brie, and after frying, rolled them around in cinnamon sugar and orange zest. Surely you must be tasting what I'm talking about! Breaking through the wonderful crispy cinnamon crust led to warm, sweet risotto, and finally to the center with soft, melted Brie. Flavor and texture levels all over the place.

I was on a happy, sweet high when I started the savory risotto dish. I had Pesto Sausage from Creminelli Fine Meats ( http://www.creminelli.com/) on hand. I knew it would make a fabulous risotto, but I had no idea HOW fabulous. The truth is, the sausage is so well seasoned that the risotto required no extra seasoning at all. I've tasted many great Italian sausages, and this is absolutely the best.

It was one of those days when everything seemed to work—of course it worked—it was National Arancini Day! And this Pesto Sausage Risotto was headed toward arancini to top all arancinis! Each rice ball was stuffed with a cube of mozzarella. After the crispy coating and frying, I served the arancini with fresh basil pesto. It could be that I have never, ever tasted anything more delicious. Everything was perfect—the Creminelli sausage, the resulting risotto, the melted mozzarella, and the fresh basil pesto—I wouldn't change a thing!

While there may have been a small number of people celebrating National Arancini Day this May 1^st, I would encourage everyone to be practicing and preparing for next year. I think we're off to a good start. Let's make May Day-Arancini Day an annual event!

Savory Arancini

Pesto Sausage Arancini

2 cups Pesto Sausage Risotto*

12 cubes mozzarella

One-half cup all purpose flour

2 eggs, beaten

1 cup seasoned bread crumbs

Canola Oil for frying

Fresh basil pesto, to serve

Divide cold risotto into about 12 one-eighth cup pieces. Place a cube of mozzarella into each, and roll between your palms into balls.

Heat oil in heavy pot to 350 degrees. The oil should be about two-three inches deep. I use a small, deep pot and only fry two or three rice balls at a time.

Roll each rice ball in flour, dip in beaten egg, and then roll in bread crumbs.

Slip into heated oil, and let fry for 3-4 minutes, turning a couple of times with a wooden spoon. The rice balls should be browned and crispy on the outside, and cook long enough to melt the cheese.

Remove from oil and briefly drain on paper towels.

Serve immediately with fresh basil pesto.

*Pesto Sausage Risotto

2 T butter

2 T extra virgin olive oil

1 small sweet onion, diced

One-half pound Pesto Sausage, removed from casing and diced

1 cup Arborio rice

Three-fourths cup white wine, room temperature

3 cups chicken broth, warmed to a simmer

12 cherry tomatoes, quartered

1 cup shredded Parmesan cheese

One-fourth cup fresh basil chiffonade

Add butter and olive oil to medium sized pan over medium-low heat.

Add onion and sausage and saute until onion is soft and transparent, and sausage is browned.

Add rice, stir to combine and cook for 1-2 minutes, to coat rice well and slightly toast.

Add wine, stirring until wine is nearly absorbed. Then begin adding chicken broth, about three-fourths cup at a time, until rice is al dente with creamy consistency.

Remove from heat and stir in the tomatoes and parmesan cheese. Cover and let rest for a few minutes. Just before serving, stir in fresh basil.

Dolce Arancini

Dolce Arancini with Brie

2 cups sweet risotto*

12 cubes Brie

One-half cup all purpose flour

2 eggs, beaten

1 cup plain bread crumbs (like panko)

Vegetable oil for frying (I used canola)

Cinnamon sugar with orange zest (this was a good accident—I left some orange zest on a saucer over night, it dried, and I mixed it into the cinnamon sugar)

Divide risotto into 12 equal sized rice balls. Place a piece of brie in the center of each, and roll between your palms to close.

Heat oil in heavy pot to 350 degrees. The oil should be about two-three inches deep. I use a small, deep pot and only fry two or three rice balls at a time.

Roll each rice ball in flour, dip in beaten egg, and then roll in bread crumbs.

Slip into heated oil, and let fry for 3-4 minutes, turning a couple of times with a wooden spoon. The rice balls should be browned and crispy on the outside, and cook long enough to melt the cheese.

Remove from oil, drain on paper towels, and roll in cinnamon sugar with orange zest.

Enjoy while warm.

*Sweet Risotto

2 T butter

2 T extra virgin olive oil

1 Cup Arborio rice

Three-fourths cup sparkling white grape juice

1 (14 oz.) can lite coconut milk

zest of one orange

1 cup fresh orange juice

pinch of salt

1 cup finely diced dried dates

One-half cup thinly sliced almonds

One-half cup shredded parmesan cheese

1 tsp. Cinnamon

Honey to taste

Add butter and oil to medium sized saute pan over medium-low heat. When heated, add rice, and cook, stirring for about two minutes, to coat rice. Add grape juice, stirring occasionally until most is absorbed. Meanwhile, heat coconut milk, orange zest & juice and salt in small saucepan just to a simmer. When rice has absorbed grape juice, begin adding the warmed coconut milk and orange juice about one-half cup at a time, stirring until nearly absorbed. Continue adding liquid until rice is al dente with creamy texture.

Add dates, almonds, parmesan cheese and cinnamon. Stir well to combine, taste, and add honey if more sweetness is desired. Cover and allow to rest for five minutes.

Serve as is, garnished with extra almonds and chopped dates.

Or for a dessert course, serve in little mason jelly jars, topped with a layer of whipped cream and garnished with sliced almonds and orange zest.