Description
Delicious asparagus arancini stuffed with creamy Taleggio cheese, perfect for a vegetarian appetizer.
Ingredients
Scale
- 3 Tablespoons (45 ml) olive oil
- 2 Tablespoons (28 g) butter
- 1/2 cup (80 g) finely chopped onion
- 1 cup (200 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 5 cups (1.2 liters) vegetable or light chicken broth, hot
- 1 bunch asparagus, cut into 1/2 inch (1.3 cm) pieces, divided
- Salt and pepper, to taste
- 4 Tablespoons (16 g) finely chopped basil
- 1/2 cup (50 g) grated Parmesan cheese
- 6 ounces (170 g) Taleggio cheese
- Oil for frying
- 1 cup (120 g) all-purpose flour
- 2 eggs, beaten with 1/3 cup (80 ml) milk
- 2 cups (180 g) seasoned breadcrumbs
Instructions
- Step 1: In a heavy saucepan over medium heat, heat the olive oil and butter until melted and combined.
- Step 2: Add the finely chopped onions and sauté until translucent, releasing their sweetness.
- Step 3: Stir in the Arborio rice and cook for about 2-3 minutes until the grains become slightly translucent.
- Step 4: Pour in the dry white wine and stir continuously until it is fully absorbed by the rice.
- Step 5: Add hot broth in 1/2 cup increments, stirring constantly. When the liquid is nearly absorbed, add the next 1/2 cup along with half the asparagus pieces. Continue this process until the rice is cooked al dente, about 20-25 minutes in total. The rice should be firm but tender to the bite.
- Step 6: Meanwhile, blanch the remaining asparagus in boiling water until tender (approximately 2-3 minutes), then drain and puree in a small food processor until smooth.
- Step 7: Stir the grated Parmesan cheese, Taleggio cheese, pureed asparagus, and chopped basil into the risotto. Season with salt and pepper to taste. Let the risotto cool slightly to allow the cheese to meld without becoming stringy.
- Step 8: Transfer the risotto to a covered container and refrigerate for at least 8 hours or overnight to firm up for shaping.
- Step 9: Place the flour in one shallow bowl, the beaten eggs combined with milk in a second bowl, and the seasoned breadcrumbs in a third bowl.
- Step 10: Take a small handful of chilled risotto and form it into an oblong shape, creating an indentation in the center to place a piece of Taleggio cheese. Wrap the rice firmly around the cheese to completely encase it.
- Step 11: Roll each rice ball first in the flour, then dip into the egg and milk mixture, and finally coat thoroughly with breadcrumbs. Place the coated rice balls onto a baking sheet.
- Step 12: In a heavy saucepan, heat oil to 375°F (190°C). Use a thermometer to ensure the oil maintains this temperature for a crisp coating and reduced oil absorption.
- Step 13: Fry 3 to 4 rice balls at a time, frying each for about 4-5 minutes or until golden brown and crisp. Rotate the rice balls every minute during frying to promote even browning.
- Step 14: Using a slotted spoon, remove the arancini and place them on paper towels on a tray in a warm oven to drain excess oil and keep warm.
Notes
- Room Temperature: Store cooked asparagus arancini in an airtight container at room temperature for up to 1 day. Avoid exposure to moisture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat prior to serving.
- Freezing: Individually wrap each arancini in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the risotto mixture is too sticky for shaping, gradually stir in up to 1 cup (240 ml) of hot broth over medium heat for about 5 minutes to loosen it.
- Maintain oil temperature at 375°F (190°C) while frying to ensure a crisp coating; fry in small batches for 4-5 minutes until golden.
- If the rice mixture is too soft, refrigerate it an additional hour after mixing in cheese and asparagus before shaping.
- Rotate rice balls every minute while frying to ensure even cooking and uniform golden color.
- To prevent filling from oozing out, seal rice balls tightly around the cheese and re-chill for 30 minutes before frying.
- Reheat refrigerated or thawed arancini in a warm oven until hot and crisp, maintaining oil temperature during frying if choosing to re-fry briefly for crispness.
- Serve asparagus arancini with a side of mixed greens or a light lemon vinaigrette salad.
- Pair with marinara sauce or a zesty garlic aioli for dipping.
- Top with a drizzle of basil pesto or tangy tomato salsa.
- Sprinkle fresh herbs or serve with creamy ranch dip for added richness.
- Use as an appetizer platter or filling for gluten-free wraps. Serve alongside grilled chicken or creamy mushroom risotto for a satisfying meal.
- For a cheese substitute, use Fontina cheese if Taleggio is unavailable.
- Choose Panko breadcrumbs for an extra crunchy coating.
- Use plain or Italian-seasoned breadcrumbs, avoiding overly seasoned types to preserve flavor balance.
- Select fresh, firm asparagus with bright green stalks for the best flavor and texture. Avoid wilted or dull stalks.
- Choose good quality, creamy, and rich Taleggio cheese that melts well.
- Use Arborio rice for creaminess; avoid long-grain rice as it will not produce the signature soft texture.
- Opt for fresh flat-leaf parsley, vibrant and not wilting, for bolder flavor and color.
- Use plain, Italian-seasoned, or Panko type breadcrumbs depending on desired crunch; avoid highly seasoned types to not overpower the arancini.
Nutrition
- Serving Size: 1 arancini
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified