Oven Baked Mozzarella Stuffed Arancini Food

STUFFED ARANCINI

Steps:

• For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
• Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil and butter, and heat until the butter is melted. Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes. Add the salt and stir in the rice; cook for one minute. Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed. Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the corn puree.
• Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
• For the arancini: Set up a breading station with three shallow bowls. Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third. Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand. Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered. Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated. Place the arancini on a rimmed baking sheet and continue with the remaining risotto.
• Fill a medium saucepan with 2 inches of oil. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil. Fry until deep golden brown and heated through, 3 to 4 minutes. Drain on a paper-towel-lined tray.
• Serve warm with marinara for dipping, if desired.

OVEN-BAKED MOZZARELLA-STUFFED ARANCINI

Steps:

• Combine rice, water, 1 whole green onion and garlic in a saucepan.
• Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
• Remove from heat, transfer to a bowl, and cool.
• Remove and discard green onion.
• Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
• Finely chop the rest of the green onions.
• Fold eggs, parsley, Romano and onions into rice.
• Spread breadcrumbs on a large plate.
• Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
• Repeat with the rest of the ingredients.
• Drizzle arancini with the reserved oil.
• Bake 20-25 minutes or until outside is crisp and brown.
• Meanwhile, warm marinara sauce.
• Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.