Clos Fontaine du Mont’s AranciniFeatured by Clos Fontaine du Mont Winery in the Gold Wine Club.
Cheesy and crunchy, this arancini recipe will make you wish you made double! Perfect as an appetizer to any meal and is a nice dish for parties. Pair this with a Chardonnay. **Read instructions for refrigeration timing.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
• 1/4 cup onions (small diced)
• 2 cups fresh chicken stock
• 2 tbl. Clos Fontaine du Mont Chardonnay
• 1 tsp salt
• 1 bay leaf
• 1 cup Arborio rice
• 1/4 stick butter
• Pinch black pepper
• 1/4 cup Parmesan cheese (grated)
• 1/4 cup chopped parsley
• 1 cup bread crumbs (fine)
• 1/4 cup basil pesto Teleme cheese
• Olive oil
• 2 eggs
In a large saucepan, heat 2 tablespoons of olive oil, sweat onions with bay leaf, and add risotto. Stir 2 mins., add white wine and reduce heat. Stir and add 1/4 cup of chicken stock in 1/4 cup portions until rice is done (about 20 mins.). Look for a creamy consistency. Turn off heat. Add butter, Parmesan. Stir until all is melted. Add basil pesto. Immediately spread out onto a sheet pan and let cool overnight.
With a large soupspoon scoop out risotto and shape into a ball. Form a small well in the ball with your finger, add a small piece of Teleme cheese, pinch the well opening closed. Shape into a ball once again. Beat eggs. Coat balls with egg mixture then bread crumbs, let set overnight since they sauté better when firm. In a large sauté or sauce pan add olive oil until about three inches deep, bring to 3500 F, gently add balls, a few at a time into oil for 6-7 minutes or until golden brown. A nice dipping sauce is marinara.