Mont Valaisan Arancini
La Rosière offers this original Franco-Italian recipe, well it’s actually more Savoyard- sicilian.
as the arancini have their roots in the large Arab-influenced Mediterranean island. The name of these tasty fried rice balls comes from their colour, “arancini” which literally means “little oranges” in Italian. It’s a “Savoyardized” recipe with its local cheese Tomme de Savoie filling.
Easy to make, with only a little equipment and ingredients which you can find locally in la Rosière, especially the famous Tomme de Savoie that you can pick up in the good cheese shops.
for 8 big arancini
FOR THE RICE
• 500g of risotto rice
• Olive oil
• 1 large glass of white wine (from Savoy+)
• 1 pinch of salt
• 30g of butter
• 1 teaspoon of saffron (infused in 10cl of very hot water)
• 1.5 red onions (or yellow)
• Vegetable stock (in cubes or as a “bouquet-garni” bundle
• 1 garlic clove
• 100g of parmesan
FOR THE FILLING
• 100g of Tomme de Savoie cheese
• 100g of confit tomatoes
• 20g of cooked peas
FOR THE MOUSSE
• 1 whipper/foamer siphon
• 50g of Tomme de Savoie cheese
• 30cl of crème fraîche (30% fat)
THE FINALE “LA PASTELLA”
• 300ml of water
• 1 teaspoon of salt
• 200g of flour
STEP 1 – PREPARATION OF THE RICE
We are going to simply make a risotto:
To begin, fry the chopped onions and the garlic in a good bed of oil. Once caramelized keep half aside for the filling and then pour the rice into the hot oil to be glossed and stir so that it becomes lightly translucent.
Deglaze it all with white wine and cook until the liquid is completely absorbed.
Next, regularly moisten with the stock (traditionally 6 to 7 times, ensuring that in total the volume ratio of water to rice is 2.5 : 1.
When there is no more liquid and the rice is melty add the diluted saffron, the butter and the parmesan and mix it well.
Spread the rice onto a tray in a 1cm thick layer and cover with cling film then leave it to cool down at least an hour.
STEP 2 – PREPARATION OF THE FILLING
Chop (with a knife or in the mixer) the confit tomatoes, the onions (cooked at step 1) and the garlic then the peas. Season and cut the cheese into very small dice.
STEP 3 – MAKING THE ARANCINI
Like with sushi, moisten your hands before handling the rice. Take 1 handful sized part, so that you can cover it (in the lefthand for those righthanded). In the center place a large teaspoon of the filling and cheese, cover it with an identical sized part thus forming a cone and try to gently compress so that the shape is compact and holds itself together well.
STEP 4 – THE BREADING
We are going to use the “Pastella” technique: for this, mix the flour, water and salt in a bowl to form a liquid paste, and that’s it! Dip the arancini in the pastella then in the breadcrumbs and next into the deep dryer and cook until well golden.
STEP 5 – DECORATION (THE MOUSSE)
Melt the the Tomme cheese with cream in a saucepan, fill the siphon and spray onto the plate (like a large cloud) and then put the Mont-Valaisan on top and serve immediately (before the foam disintegrates).
Would ou like a dessert? You can try the Tiramisu receipt