With pizzerias sprinkled across the city, Libretto has to be one of our favourite spots for authentic Neapolitan-style pizza. Currently offering delivery through Foodora and Uber Eats, you can still get your hands on a chewy leopard-spotted pie.
If social distancing has got you dusting off your rarely used pots and pans, maybe it's time to give a whack at cooking Libretto's crispy cheese-filled arancini. Shared by chef Rocco Agostino of Pizzeria Libretto, these golden deep-fried risotto balls are the epitome of comfort food.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @pizzalibretto!
Method
Arancini 13 Steps
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Step 1
Bring vegetable stock to a low simmer.
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Step 2
In another pot, over medium heat, add the olive oil, onion, 1 ½ tbsp of salt and sautée until translucent, continuously stirring as to not colour the onion.
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Step 3
Add the Arborio rice and sautée until edges are translucent (you will hear snap, crackle, pop).
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Step 4
Add the wine and cook until the rice has absorbed the wine, continuously stirring (so the rice does not stick to the bottom of the pot).
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Step 5
Ladle in the vegetable stock just until it covers the rice and stir continuously, let the rice absorb all of the liquid before next addition of stock.
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Step 6
Repeat this process, adding about 1 to 2 cups of liquid until rice is done, tender to the bite and creamy. Turn the heat off.
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Step 7
Stir in the butter and parmigiano cheese until incorporated and creamy.
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Step 8
Remove from pot and lay out on a sheet pan and transfer to fridge to completely cool. Minimum 2 hours.
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Step 9
Once risotto is completely cool, place in a large bowl, mix in mozzarella with your hands so it is evenly incorporated, refrigerate for 1 hour.
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Step 10
Use an ice cream scoop (or spoon) to portion out the balls of arancini, place in your hands and roll between your palms to form a ball and set aside on a baking sheet.
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Step 11
Pre-heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375 degrees Fahrenheit
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Step 12
Add the bread crumbs to another large bowl so you are able to coat the arancini easily with the bread crumbs.
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Step 13
Fry in a deep-fryer or in a pot with the vegetable oil, till golden brown, place in a bowl and season with salt.
Tags:
Toronto Restaurants
Cooking At Home
Arancini
Pizzeria Libretto
