Recipe Category: Il Fresco
Chef Name: Jose Gutierrez
1 cup oil blend
1 cup finely diced onion
1 cup Arborio rice
2 cups white wine
4 cups water
2 cups Real California grated Asiago cheese
1 cup grated Real California Scamorza cheese
2 cups grated Real California Point Reyes Toma cheese
2 cups flour, divided
10 eggs, divided
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
2 cups panko bread crumbs
2 ounces Ossetra Caviar
1 pound thinly sliced Prosciutto
To prepare Risotto, pour a small amount of oil into a frying pan. Add onions and sweat over medium heat. In separate saucepan, heat remaining oil then add rice. Cook stirring constantly until slightly toasted; deglaze with white wine. Stir constantly over medium heat until wine is absorbed. Stir in onions. Add water in small portions, stirring constantly until all water is absorbed. Remove from heat and spread on sheet pan to cool.
To prepare Arancini, preheat oven to 400°F and deep fryer to 350°F. Mix together cooled Risotto with asiago, scamorza and fontina cheeses, one cup flour, two eggs, salt and pepper in large mixing bowl. Scoop three-ounce balls and set aside. Prepare a breading station by placing remaining one cup flour in a shallow bowl, remaining 8 eggs, lightly beaten in shallow bowl and panko in shallow bowl. Dip each ball first in egg, then in flour and finally in panko. Cook balls in deep fryer for three to four minutes until golden brown.
To serve, finish cooking Arancini in preheated oven for three minutes. Plate with garnish of caviar and julienned prosciutto.
PER ORDER: Makes 5 servings.