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Golden arancini with saffron & bottarga

  • 1/2 yellow onion, thinly sliced 
  • 2 cups carnaroli rice 
  • half a stick of butter 
  • 1 cup dry white wine 
  • 1 hefty pinch of Moonflowers saffron 
  • 2 quarts rich chicken stock 
  • 1/2 cup finely grated bottarga 
  • olive oil as needed 
  • salt to taste 
  • flour (for coating the arancini) 
  • 2 eggs whisked 
  • breadcrumbs 
  • at least 1 quart of neutral oil for frying, like sunflower 
  • parmiggiano for grating on top 
  • 2 egg yolks 
  • 1 tablespoon lemon juice 
  • 1 small pinch of Moonflowers saffron 
  • 1 cup neutral oil, like grapeseed 
  • salt to taste 


Make risotto 

  • combine the rice, onions, and butter in a large, heavy pot over medium heat. stir until the rice is fragrant and lightly toasted, the onions are softened, and the butter is melted.  
  • add the wine and the saffron and stir constantly until the wine is absorbed.  
  • add the stock in 1 cup increments, stirring constantly as you go. this should take about 20 minutes total.  
  • at the end, stir in the bottarga and taste for salt. you want the rice to be loose, but not too soupy.  
  • set aside to cool for a few hours or overnight. 
Meanwhile, make the aioli: 
  • place two egg yolks, a small pinch of saffron, and a splash of lemon juice in a large bowl. whisk vigorously.  
  • in an extremely slow, steady stream, add the oil.  
  • the mixture should thicken and emulsify.  
  • keep adding the oil until it reaches the consistency of mayo.  
  • salt to taste and set aside 

Make the arancini: 

  • heat a quart of neutral oil over medium heat in a pot suitable for deep frying.  
  • using a 1/2 cup scoop, form the leftover risotto into balls.  
  • roll each one in flour, then egg, then breadcrumbs. 
  • when the oil is hot (test a small piece of risotto to make sure it bubbles vigorously when it hits the oil) 
  • fry the balls two at a time until deeply golden brown all over.  
  • serve right away with the aioli and a dusting of parm.  




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