Ingredients
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For the Beets
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1 cup (8 ounces) dry red wine
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¼ cup (2 ounces) Red Wine Vinegar
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¼ cup plus 1 tablespoon Granulated Sugar
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1 tablespoon chopped peeled fresh Ginger
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1 tablespoon toasted Black Peppercorns
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Large sprig of fresh Thyme
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1 dried Bay Leaf
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8 ounces cooked and peeled red Beetroot
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3 tablespoons (1 ½ ounces) extra-virgin Olive Oil
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For the Risotto
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2 tablespoons (1 ounce) Olive Oil
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1 large Shallot
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1 cup Carnaroli Rice
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¼ cup (2 ounces) dry White Wine
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Sprig of fresh Thyme
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1 dried Bay Leaf
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Pinch of Saffron
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About 5 cups (1 quart and 8 ounces) Light Chicken broth
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¼ cup freshly grated Parmesan Cheese
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2 tablespoons (1 ounce) Unsalted Butter
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1 tablespoon Mascarpone
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1 teaspoon grated Lemon Zest
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Kosher Salt
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Ground White Pepper
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For the Aranchini
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8 small balls (bocconcini) fresh Mozzarella Cheese
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Canola Oil
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About ½ cup unbleached all-purpose Flour
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1 large Egg
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About 1 ½ cups dried fine Bread Crumbs
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For the Finished Dish
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2 handfuls of fresh Parsley
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Chives
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⅓ cup plump golden Raisins
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Extra-virgin Olive Oil
Directions
Steps
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1
Done
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To Prepare the Pickled BeetsCombine the wine, vinegar, sugar, ginger, peppercorns, thyme, and bay leaf in a medium saucepan. Bring to a boil over high heat, then reduce the pickling liquid by half, about 5 minutes. |
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2
Done
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Strain the liquid and return it to the pan. Stir the beets into the liquid and continue cooking several minutes more until just about 1 tablespoon of liquid remains. |
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3
Done
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Add the olive oil to the beets and set aside to cool to room temperature. |
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4
Done
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To Prepare the RisottoWarm the oil in a large saucepan over medium heat. Stir in the shallot and cook until tender, stirring constantly to prevent the shallot from burning, about 5 minutes. |
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5
Done
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Add the rice and continue stirring for about 2 more minutes. |
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6
Done
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Pour in the wine and simmer until almost dry. |
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7
Done
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Add the thyme, bay leaf, saffron, and 1 cup of warm stock. Reduce the heat to medium-low and continue stirring until the stock is mostly absorbed. Continue adding stock and stirring until the risotto is tender and creamy. |
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8
Done
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Add the Parmesan, butter, mascarpone, and lemon zest, then season with salt and pepper. |
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9
Done
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Spread the risotto onto a small sheet pan. When cooled to room temperature, cover the risotto and refrigerate it for at least 1 hour. |
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10
Done
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To make the AranchiniLay a 12-inch square piece of plastic wrap on a work surface. |
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11
Done
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Scoop out about ½ cup of chilled risotto, enough to make about a 3 ½-inch wide disk about ½ inch in thickness. |
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12
Done
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Place a ball of mozzarella in the middle of the risotto. Using the plastic wrap to help shape, fold up the disk on all sides to enclose the mozzarella and make a snug round ball. Form 7 more balls, using more plastic wrap, risotto, and mozzarella. |
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13
Done
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Heat at least 5 inches of oil in a Dutch oven or large heavy saucepan to 325°F–330°F. |
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14
Done
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While the oil is heating, dunk each ball first in flour, then in egg, and then in bread crumbs, making sure to cover completely in crumbs. |
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15
Done
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Fry the arancini, in batches if needed, until deeply golden-brown, 4–6 minutes. Drain on paper towels. |
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16
Done
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Putting it all TogetherPlace 2 arancini on each of 4 plates. Combine the herbs and raisins with enough extra-virgin olive oil to glisten. Arrange a portion of the salad to the side of the arancini. Spoon to the other side a mound of pickled beets. Serve. |
