Corso 32 is one of the best Italian restaurants in Edmonton winning local and national recognition for its quality and innovative Italian cuisine. Chef/owner Daniel Costa beautiful new dishes using traditional Italian techniques taught to him by his grandmother. The Arancini (their shape is named after small oranges or ‘arancia’) are sinfully delicious. Daniel uses a risotto method to cook the rice filling. This recipe was demonstrated at the Jasper Park Lodge in Jasper, Alberta.
In a large sauté pan, on medium high heat, melt butter and when foamy, add olive oil.
Sauté onion and celery until translucent and soft (about 2 minutes).
Add garlic and continue to sauté for another minute, until garlic is fragrant and cooked.
If necessary, lower heat to ensure that mixture does not brown.
Add rice and stir continually to allow it to bloom or toast (about 5 minutes).
Add wine and sauté until liquid evaporates.
Add hydrated porcini mushrooms, their liquid and the sage.
Stir continuously and add broth a ½ cup at a time and allow the rice to cook gently.
When liquid is nearly gone, add another ½ cup of broth.
Continue this method until rice is just pasta al dente.
It should take about 20 minutes or so and most or all of the chicken broth should be used.
Remove the pan from the heat and add the ¼ cup unsalted butter, Parmesan cheese and juice from ½ a lemon.
Stir well and adjust seasonings with salt and pepper if required.
Cool mixture completely.
Portion into 1 tbsp portions.
Using wet hands, form mixture into a ball and stuff with a cube of cheese.
Chill balls for ½ hour to ensure they are firm before they are breaded.
Dip each ball in flour (shake off excess), dip in egg mixture (shake of excess) and roll in breadcrumbs (shake off excess).
Chill breaded balls before deep frying to ensure they do not come apart.
In a deep fryer or pot, heat oil (enough oil so that it comes 2” up the sides of the pot) and heat to 375 F.
Deep fry balls a few at a time until golden brown.
Drain on paper towels.
Eat warm.
*Ceriotti is available at the Italian Centres and Vialone Nano is available at the south Italian Centre. It’s best to use Arborio rice with a small kernel (superfine Arborio’s grains are too large). Carnaroli rice may not be sticky enough.
**Porcini Mushrooms are available at the Italian Centre and other stores that stock Italian ingredients. Break the mushrooms into small pieces and hydrate in 3 to 4 tbsp of boiling water. Let sit for 15 to 20 minutes to soften. Strain using a fine mesh strainer or cheesecloth and retain the liquid for the risotto cooking. Mushroom pieces should be small, if not, chop once they are hydrated.
*** Use a good quality chicken stock, preferably one you make yourself. Corso 32 adds Parmesan rinds and porcini mushrooms to the stock as it simmers to give it more flavour.
Can be served as is or with a dipped sauce of heated tomato sauce or mayo mixed with sweet mustard or even tzaztiki sauce.
Cooked Arancini freeze very well for up to several months. Just thaw overnight in the refrigerator and reheat covered at 350 F for 10 minutes and remove cover and heat for another 5 minutes.
