Email to Cat      

Murray's Cheese Dill Pickle Arancini

Source of Recipe

From "Savor" by Kimberly Stevens


Recipe Introduction

"It's not easy to outshine a fried, golden coating, but the multifaceted flavor of dill somehow manages to do just that in this dish."

List of Ingredients

For Cajun Rémoulade:
â—¦ 1 cup mayonnaise
â—¦ 2 tablespoons Dijon mustard
â—¦ 1 teaspoon hot sauce
â—¦ 2 teaspoons Cajun seasoning
â—¦ 1 lemon, zested and juiced
â—¦ 1 clove garlic, minced

For Arancini:
â—¦ 8 cups chicken stock
â—¦ 1 stick of butter
â—¦ 2 cups Arborio rice
â—¦ 1 small white onion, minced
â—¦ 1 cup white wine
â—¦ 1 ½ cups Havarti with dill, grated
â—¦ 1 ½ cups Crisp & Co. Grand Dill Pickles, chopped
â—¦ Salt and pepper, to taste
â—¦ 4 cups canola or vegetable oil
â—¦ 6 large eggs, beaten
â—¦ 5 cups panko bread crumbs


Recipe

To make Cajun rémoulade, combine all ingredients in a medium bowl, then refrigerate until ready to serve.

To make the arancini, heat the chicken stock in a pot until simmering. In a separate pot, melt the butter over high heat. Once the butter is bubbling, add the rice and the onion and cook until the onion becomes translucent, about 4 minutes.

Deglaze the pot with the white wine and reduce until the wine has almost completely evaporated. Then, reduce the heat to medium-high and begin adding the hot chicken stock ¼ cup at a time, stirring frequently until incorporated and reduced slightly. Continue this process until all the liquid has been added and the rice is cooked.

Turn off the heat and add the cheese and pickles, seasoning with salt and pepper to taste. Pour the mixture onto a sheet tray and let cool.

Meanwhile, place the oil in a large pot and cook over medium heat until it reaches 350° F. Once the risotto mixture is cool, form into golf ball-sized spheres. Submerge in the eggs, then coat with the bread crumbs. Place the balls in the oil and cook until warmed through and golden brown on the outside. Serve with Cajun Rémoulade.

Makes 8 to 10 servings