Arachni-cini
An arancini fit for a black widow
I originally created this recipe for the 2021 dinner party Halloween, but it didn’t make the final menu cut because it’s a labor intensive process that requires making a risotto, forming the balls, and then deep frying. This recipe does betray traditional Sicilian arancini by using black rice instead of arborio rice. The swap gives them a chewier texture, nuttier flavor, and spooky surprise when they’re pulled apart. Watch the cheesy “spiderwebs” ooze out and serve them with a marinara “blood” to delight your favorite black widow.
Ingredients:
2 Tablespoons unsalted butter
1 yellow onion, chopped
3 cloves garlic, minced
1/2 cup white wine (such as Sauvignon Blanc)
1 cup black rice
1 teaspoon kosher salt
4 cups magic vegetable stock
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
Zest of 1 lemon
1.5 Tablespoons lemon juice
24 cubes mozzarella cheese (around 1/2 inch squares)
1/2 cup all purpose flour
3 eggs
1.5 cups coarse bread crumbs (whole wheat used here to keep the earthy flavor profile and dark color palette)
Neutral oil for frying (such as canola or vegetable)
Marinara sauce for serving
Makes: 24 arachni-cini
To make the risotto:
Heat the vegetable stock in a saucepan on low to keep warm for the duration of the process. Melt butter in a separate saucepan over medium heat and add onions. Cook onions until translucent. Add garlic and cook until fragrant (about 30 seconds). Add rice and salt into pan with onions; stir for 2 minutes. Add white wine to the pan with the rice; let simmer until evaporated. Ladle 2/3 cup of the warm stock into the pan with the rice. Let simmer 6-7 minutes stirring frequently until liquid is mostly absorbed. Repeat this process 5 more times until all stock is absorbed into the rice. It will take up to 40 minutes. Check rice for doneness then remove from heat. Stir in Parmesan, lemon zest, lemon juice, and cream. Adjust seasoning adding salt or black pepper as desired. Let cool slightly then spread evenly onto a parchment or silicone lined baking sheet. Place in freezer and check after 20 minutes. Risotto should be cooled completely and “set” but not frozen.
To make the arachni-cini:
Portion out 48 Tablespoons of the risotto onto baking sheets (a food disher is helpful in this process). Place a piece of mozzarella on 24 risotto mounds. Use the other 24 Tablespoons of risotto to cover the mozzarella. Use your hands to form a loose ball. (It may help to work in smaller batches keeping half the balls in the refrigerator.) Return the completed balls to the freezer for 10 minutes. While chilling, prepare three bowls-one with flour, one with beaten eggs, and one with bread crumbs. Remove balls from freezer. First, toss in flour and gently roll in your palm to create a sphere. Next, use your opposite hand to dip the ball in the eggs. Last, place the arachni-cini in the bread crumbs tossing to coat with the original hand. Fill a heavy bottomed pot with enough oil to immerse the arachni-cini. Heat oil to 350 degrees. Working in batches, fry the arachni-cini for 6 minutes each until browned (the aptly named spider is a great kitchen tool to use here). Transfer onto a paper towel lined tray to drain excess oil.
To serve:
Plate with a side of marinara. Top with additional Parmesan or flaky salt if desired.
