Mangi bene!

I just got to enjoy one of my holiday gifts–a culinary class with award winning Executive Chef Francesco Apreda of the Hotel Hassler in Rome, Italy. The class was offered through Arte Italia a wonderful local organization that promotes the exploration and conservation of Italian culture through classes and exhibits. I am in love with the visiting chefs culinary class concept (and pretty fond of Chef Apreda). And, as an added bonus, Arte Italia donates   all class fees to St. Vincent’s Dining Room.

The class began with Chef Apreda and Reno’s own Ivano Centemeri, celebrated chef from La Strada, serving us “students” risotto balls made with saffron and Taleggio. These delightful arancini have always been one of my favorites and the other guests at my table went crazy for them.  Since the chefs started us off with these and did not demonstrate their recipe I will share with you mine since I know my classmates are waiting for it.

Over the next few weeks I will also share some of the other dishes Chef Apreda made for us, I am sure you will enjoy them as much we all did.

These are a little time consuming to make but well worth it.  Many people are intimidated by risotto and really should not be, the technique is simple and really just requires you to keep your eye on it.  For this dish I like my risotto to be a little moist but still al dente, just follow the directions and don’t be afraid to taste as you go.

Taleggio Arancini 
Step one is to make the saffron risotto and then cool it down;

About 5 cups chicken stock

Pinch of saffron

¼ cup finely minced onion or shallots

3 Tbls olive oil

1 ½ cups Arborio rice

¼ cup dry Marsala or dry white wine

1/3 cup parmesan cheese

2 Tbls butter

salt

pepper

In a medium saucepan, bring the stock to a simmer. Crumble in the saffron and keep over a moderately low heat with a ladle in it.

In a large saucepan (heavy bottomed is preferable) heat the olive oil over a medium high heat.  Add the onions/shallots and stir till translucent about two minutes.

Add the rice and stir with a rubber spatula until the rice is well coated with the oil and slightly translucent, 1 to 2 minutes. Add the Marsala/wine stirring constantly, until it is absorbed 1 to 2 minutes.

Add the warm saffron stock in ½ cup increments stirring constantly, until the stock has been completely absorbed.  The stock should bubble gently when added; adjust heat as needed.  Continue cooking the rice adding ½ cup at a time stirring till absorbed before adding another ½ cup.  Near the end you may want to cut back to ¼ cup increments.  Cook until the rice is tender but firm to the bite and the mixture is creamy not soupy, 20 to 30 minutes. (You may not need all the stock, or you may need more.)

Remove the pan from the heat and stir in the Parmesan and butter season with salt and pepper. Lay out on a lightly oiled sheet tray, refrigerate to cool down.

Step two is to make the balls;

The cooked and cooled risotto (does not have to be cold but not to warm or it won’t hold its shape)

Taleggio (you can use any cheese which melts easily but Taleggio is wonderful in taste and texture)

Once cooled down make a golf ball size in the palm of your hand, use your thumb to make an indentation in the center insert a small cube of Taleggio, then seal the risotto over the top to make a ball again.

Once you have used all the risotto refrigerate the balls for ½ an hour (this just makes it easier to bread them)

Step three is to bread the balls and then deep-fry them;

Set up a classic three stage breading station;

Pan 1 flour

Pan 2 whisked egg with a pinch of salt and pepper

Pan 3 finely ground breadcrumbs

Once you have breaded all the balls you may deep-fry them till golden brown or you may refrigerate them for a couple of hours or days.  If you do wait to deep fry them bring them back to room temperature before frying, otherwise they may be done on the outside and not warm in the center, if this is occurring you may finish in the oven to heat all the way through.

These are wonderful on their own, but you may want to serve with a spicy tomato sauce for dipping.  Also don’t feel limited to stuffing the balls with cheese, you can use a lamb mixture or sausage or a mushroom ragout. Get creative and try not to eat them all before you serve them to your guests.