Arancinis Tomates Séchées & Olives Noires
4 hours (rest) + 60 minutes • 4 servings

ARANCINI WITH DRIED TOMATOES AND BLACK OLIVES

Discover our recipe for Firebarns Arancini, a fusion of Mediterranean flavors and bold spices. These crispy rice balls are topped with sun-dried tomatoes and black olives. Enhanced with our Original hot sauce and Montreal steak spices, they deliver an explosion of taste and heat. Perfect for wowing your guests or for a gourmet evening, these arancini are an exquisite culinary experience.

Ingredients

  • 1 ½ cups arborio rice
  • 900 ml chicken broth
  • 2 French shallots, finely chopped
  • 1 C. tablespoon finely chopped garlic
  • 1/2 cup coarsely chopped dried tomatoes
  • 1/2 cup coarsely chopped black olives
  • 1/4 cup white wine
  • 1 cup of parmesan
  • 1 cup of flour
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • Oil for cooking
  • Salt and pepper to taste
  • 2 French shallots, finely chopped
  • 1 C. tablespoon finely chopped garlic
  • 2 cans of diced tomatoes (796ml)
  • 2 tbsp. tablespoon of tomato paste
  • 1/4 cup white wine
  • 2 tbsp. tablespoon of Montreal spices
  • 2 tbsp. tbsp Original hot sauce
  • 2 tbsp. tablespoon dried oregano

Preparation

  1. In a large saucepan over medium-high heat, brown the shallots and garlic with a drizzle of olive oil for 2 to 3 minutes. Deglaze with white wine. Then add the rice and cook for 2 to 3 minutes. Add the chicken broth, one cup at a time and mix well with a wooden spoon, wait until the rice has absorbed all the broth before adding another cup.
  2. Once the chicken broth has all been absorbed, add the dried tomatoes, olives and parmesan. Mix well and continue cooking over low heat for a few minutes. Remove from heat, cover and refrigerated for 4 hours.
  3. Once the risotto has cooled, form balls the size of a golf ball. On 3 plates, dip the meatballs in the flour, then in the egg and finally in the breadcrumbs. Immerse in 375°F oil for about 2 to 3 minutes.
  4. In a saucepan, brown the shallots and garlic with a drizzle of olive oil. Deglaze with white wine, add Montreal spices and continue cooking for 2 to 3 minutes. Then add the tomatoes, tomato paste, Firebarns original and oregano. Cover and simmer over heat for about 45 minutes. Place in a blender and set aside.
  5. Serve the arancini with the marinara sauce and sprinkle with chives.

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