Recipe by Executive sous chef Vincent Horvath 4404 Restaurant at the Delta Edmonton South
4404 Gateway Blvd, 780-434-6415, deltahotels.com
Sylvan Star Cheese Farm
Lacombe, sylvanstarcheesefarm.ca
Calliope Wines
South Okanagan, calliopewines.com
Wine Match: Calliope Sauvignon Blanc
- 1½ c arborio rice
- 4 c vegetable stock
- 1 med shallot or ½ small onion, chopped (about ½ c)
- 3 T unsalted butter
- 1 T canola oil
- ¼ c grated Parmesan cheese
- 1 T diced chives
- 1 c Sylvan Star Chive Gouda cheese
- kosher salt, to taste
- 1 egg
- 1 c milk
- 1 c seasoned flour (flour with salt and pepper blended in)
- 2 c panko crumbs
In a medium saucepan, heat the stock to a simmer then lower the heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan, heat the oil and 1 T of butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes until translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so until there is a slightly nutty aroma, but don’t let the rice turn brown.
Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add water as you did with the stock, a ladle at a time, stirring until absorbed.
Stir in the remaining 2 T butter, Parmesan and the parsley, and season to taste. Allow risotto to cool in shallow pan.
When cool, mix in Gouda and form into balls about the size of a ping-pong ball. Beat egg and milk together.
First put risotto ball in flour, then egg wash then the panko crumbs.
Deep fry in vegetable oil until golden brown. Makes about 30 arancini.