Lobsters with gruyére hazelnuts and stewed onions. Here's the recipe depending on the subject 'street food and Swiss cheese’ Cheese launched by Switzerland in cooperation with the blog peppers and potatoes. Obviously I could not think of doing the arancini! The bizarre idea that came to mind was to use the kumquat to rework the French onion soup, in which traditionally uses precisely the Swiss Gruyére. And if you've never tried to make arancini, watch the VIDEO TUTORIAL STEP BY STEP on my YouTube channel.
Then, I made a classic risotto with saffron flavored with grated Gruyére and I stuffed arancini with the same cheese and onions that I have prepared just as they prepare for soup, but of course in 'dry' version. I also added some toasted hazelnuts to give a crispy touch to everything. the result? A fudge filling, soft, rich in flavor wrapped in a fragrant risotto chest. The gruyére hazelnuts and stewed onions are unusual, tasty and intense taste: a street food all to try.
If you like arancini and are open to imaginative interpretations try those to SLKPOOL BLACK WITH TALEGGIO, arancini with FAVE GUANCIALE CACIO E PEPE. If you like the polenta try those CORN POLENTA AT THE NORM or white polenta with SALAMI AND PECORINO. And if you love the tradition here is the classic ARANCINI AL RAGU'.
ARANCINI WITH GRUYERE HAZELNUTS AND STEWED ONIONPrint This
- DOSES FOR ABOUT 12 ARANCINI:
- FOR RICE:
- 500 grams Arborio rice
- 5 tablespoons extra virgin olive oil
- medium onion
- a handful of Saffron pistils (I use that of the Sicilian farm Archimedes)
- 60 grams of grated Gruyére
- 30 grams of butter
- salt and pepper, to taste
- vegetable broth, to taste
- FOR THE STEWED ONION:
- 400 grams of golden onions
- a bay leaf
- salt and pepper, to taste
- 25 grams of butter
- 2 Tablespoons extra virgin olive oil
- 10 grams of flour
- 40 milliliters di brandy
- 120 grams of Gruyére into small cubes for the stuffing
- a handful of toasted and coarsely chopped hazelnuts for the filling
- FOR BREADING::
- flour, to taste
- breadcrumbs, to taste
- 2 egg whites and 1 whole egg
- Salt, to taste
- peanut oil for frying, to taste
For stewed onions, thinly slice onions and put them in a pan with the oil, butter and bay leaf. Let them dry on low heat, season with salt, pepper and cook for 20 minutes. When the onions are golden, turn up the heat, deglaze with brandy and cook, again over low heat, for another 15 minutes. Sprinkle the flour over the onions, mix well, cook another 5 minutes and set aside.
For the risotto proceed as for a normal risotto but keeping it very al dente: chop the onion and let it dry in a saucepan with oil, then add the rice and toast it and add gradually the vegetable stock. Remember that you must make a very al dente risotto, at least 5 minutes of cooking in less than a traditional. Halfway through cooking add the saffron dissolved in a little warm broth and, fire off, stir in butter and grated gruyére. Spread rice on a chopping board or a tray in a thin layer and let it cool for at least 30 minutes.
To dial arancini, take a handful of rice and, holding it in the Palm of your hand, made a 'conca'’ flat thickness of about one centimeter. Put in the middle of a spoon stewed onions, a handful of hazelnuts and a few diced Gruyére. Then take another serving of rice and place it over the filling, going to crush the ball with your hands until it forms a ball about the size of a tennis ball, adding a little’ risotto if necessary so as not to drive out the stuffing.
Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Carefully navigate your arancini (well and without leave ' holes ') first in flour, then in beaten egg and finally in breadcrumbs. Place them on a cutting board sprinkled with breadcrumbs and let rest 30 minutes yet. Finally, FRY one by one in boiling seed oil: frying must be done with care to fire not too high, because even though it's already ' baked ', the heat must be able to melt the cheese inside but not so strong as to darken the outer crust. Considered a cooking time of about 5 minutes to arancino. serve immediately.
THE PAIRING: We chose a sparkling wine, with this tasty dish equipped with a discreet oiliness. We thought of a classic method, and in particular to rosé Lambrusco di Modena sparkling, produced by “Cantina della Volta", Bomporto in the province of Modena: is a wine with aromas of bread, with hints of toasted hazelnuts and red fruits, The taste is soft and pleasant, with a good body. Serve chilled, below ten degrees.