On a work surface, cut the eggplant in half lengthwise. Using a small knife, score the flesh in a crosshatch pattern without piercing through the skin. Place the eggplant halves on the baking sheet, cut-side up. Using a pastry brush, coat the flesh of the eggplant with the oil mixture. Season with salt and pepper.
Bake for 50 minutes or until the eggplant flesh is very tender and detaches easily from the skin. Let cool for 15 minutes.
On a work surface, coarsely chop the eggplant. Set aside.
In a pot over medium heat, soften the onion and garlic in the remaining oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Add the wine and let reduce until almost dry.
Add the hot broth, 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season lightly with salt and pepper. Cook for 20 to 25 minutes or until the rice is tender. Add more broth as needed. Remove from the heat.
Add the Parmesan, basil, butter and eggplant to the pot. Stir until the cheese has melted.
Spread the risotto out on the baking sheet and cover with plastic wrap. Let cool for 15 minutes. Refrigerate for 1 hour (or freeze for 15 minutes) or until completely chilled.
Tomato Emulsion
Meanwhile, in a tall, narrow container (such as a measuring cup), place the diced tomato, vinegar and honey. Using a hand blender, purée the mixture until smooth. Season with salt and pepper.
With the machine running, slowly drizzle in the oil. The emulsion will form quickly. Turn the machine off. Using a spatula, scrape down the sides of the container as needed. Season with salt and pepper. Refrigerate.
Arancini
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs and Parmesan.
Using a 1-tbsp (15 ml) ice cream scoop, shape the risotto into balls. Finish rolling the balls using your hands. Insert a piece of mozzarella into each arancini, then reshape into a ball.
Dredge the arancini in the flour, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Coat in the breadcrumb mixture.
Fry 8 to 10 arancini at a time in the hot oil until nicely browned, about 2 minutes. Watch out for splattering. Drain on the baking sheet.
Place the arancini on a serving dish. Garnish with basil leaves and serve with the tomato emulsion.
Note from Ricardo
Once fried and cooled, the arancini can be frozen. Reheat them from frozen on a baking sheet in an oven preheated to 350°F (180°C) for 12 to 15 minutes.
RICARDO Portion Scoop (15 ml)
17.99 $
This small portioning scoop is ideal for making uniform meatballs, cookies or meringue. It can also be used to make melon balls to elevate tarts or fruit salad.
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