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INGREDIENTS
Arancini
- 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
Aioli
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 small pinch of Moonflowers saffron
- 1 cup neutral oil, like grapeseed
- salt to taste
PREPARATION
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.
