Lunchbreak: Ceres Table chef Giuseppe Scurato makes arancini

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Ceres’s Table
3124 N. Broadway Street


1# Arborio rice
3 quarts vegetable stock
1 tsp saffron
3 artichokes, trimmed & thinly sliced
1 Tbs truffle paste
1 onion, diced
1 cup white wine
1.5 cups Taleggio
1 cup Parmesan
1/4 cup butter
1 cup flour
3 eggs
3 cups panko breadcrumbs
1 quart canola oil
salt and pepper

Over medium heat, sweat the diced onion in olive oil until translucent. Add the rice and toast for few minutes. Deglaze with the white wine and slowly add the vegetable stock making a risotto. Half way through, add the trimmed and thinly sliced artichokes and saffron.  Cook the risotto al dente.  Finish off the heat with Parmesan cheese, butter, and truffles paste/sauce. Spread the risotto on a sheet pan and let it cool off. Once the rice is cold, make 2 oz. balls and fill them with a piece of Taleggio cheese. Use the flour, beaten eggs, and panko to bread the risotto balls. In a shallow pan bring the oil to 375 degrees; fry the arancini until golden brown.

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