Oat Arancini

Oat Arancini

Traditionally made with rice, Arancini are a popular Italian street food. In our playful twist on the classic recipe, a crisp, golden-fried breading surrounds creamy oat risotto with a gooey, molten cheese center.
Course: Appetizers
Oat Type: Steel Cut Oats
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Arancini

Ingredients

  • 1 Tbsp olive oil (15 ml)
  • 1 shallots minced
  • 2 cloves garlic small, minced
  • 1 cup steel cut oats (250 ml)
  • 1 Tbsp butter (15 ml)
  • 1/2 cup white wine dry (125 ml)
  • 5 cups chicken stock low-salt (1250 ml)
  • 1/2 cup parmesan cheese (125 ml)
  • 1/4 cup flat-leaf parsley finely chopped (75 ml)
  • pinch black pepper
  • salt to taste
  • 1 egg beaten
  • 1 cup bread crumbs Italian-seasoned (250 ml)
  • 1/2 cup flour (125 ml)
  • 2 oz mozzarella cheese (65g)
  • canola oil for deep frying
  • marinara sauce (jarred or homemade) for serving, optional

Instructions

  • Bring stock to a simmer and keep on medium-low heat while you prepare rice mixture.
  • In a large saucepan over medium-high heat, sauté shallot until softened. Add garlic, butter and steel cut oats and cook for one minute, stirring constantly. Add wine and cook until completely evaporated.
  • Stir in ladleful of hot stock and simmer, stirring frequently, until absorbed. Continue adding stock, ladleful at a time, cooking until liquid is nearly absorbed before adding more. The oats should be cooked in about 25 minutes – they will be al dente and creamy.
  • Remove from heat and stir in pepper, cheese and parsley. Taste and season with salt if needed.
  • IMPORTANT: Cool completely before going on to next step.
  • Cut mozzarella into 1/2” (12mm) cubes.
  • Using an ice cream scoop or a soup spoon, scoop a small amount (about 2 Tbsp) of the oat mixture into the palm of your hand. Place a cube of mozzarella in the center and form the ball around it, encasing it completely.
  • Assemble your breading station: place flour in one bowl, egg in another, and breadcrumbs in a third.
  • Roll each risotto ball in flour, then egg, then breadcrumb mixture, tapping off excess. Continue until you have used all of the cooked oat mixture.
  • Heat oil in deep fryer, or large heavy saucepan, to 350° F (175° C) degrees.
  • Fry the arancini in batches of 4 until golden brown (about 5 minutes.)
  • Remove from oil and drain on paper towels.
  • Serve hot with warmed marinara sauce for dipping, if you like.

Notes