arancinis épicés
4 hours (rest) + 30 minutes • 4 servings

SPICY ARANCINIS WITH PROSCUITTO & CARAMELIZED ONIONS

Try our spicy version of the classic arancini generally composed of breading, arborio rice, cheese and tomato sauce. Seasoned with our Scorpion Vodka sauce, the bravest will find what they're looking for. However, it is possible to change this hot sauce with another from our varied range. This dish was invented when people were looking for a way to carry food during trips and hunting campaigns. Thanks to its breading, the arancini ensured good preservation of the rice and its seasoning.

Ingredients

  • 1 ½ cups arborio rice
  • 1 gray shallot, finely chopped
  • 2 oz white wine
  • 900 ml vegetable stock
  • 150 g finely chopped prosciutto
  • 1 cup grated parmesan
  • 1 finely chopped onion
  • 2 tbsp. tablespoon of maple syrup
  • Pepper to taste
  • Olive oil for cooking
  • 1 1/2 cup flour
  • 2 eggs
  • 1 ½ Italian breadcrumbs
  • 1 finely chopped onion
  • 1 can of diced tomatoes
  • 1 C. tablespoon of tomato paste
  • 4 to 5 drops Scorpion Vodka hot sauce
  • Salt and pepper to taste
  • Green onions to garnish
  • Balsamic reduction to serve

Preparation

  1. In a pan over medium heat, brown the onion with a drizzle of olive oil. Reduce heat and simmer for about 20 minutes. Add the maple syrup, pepper and let caramelize for about 4 to 5 minutes. Remove from heat and reserve.
  2. In a large saucepan over medium-high heat, brown the shallot with a drizzle of olive oil for 2 to 3 minutes. Deglaze with the wine and add the arborio rice. Reduce the heat to medium and stir in the vegetable stock a cup at a time. Add a new cup when the liquid has been completely absorbed. Once the 900 ml of vegetable stock has been absorbed, add the parmesan, prosciutto and caramelized onions. Mix well and simmer for about 5 minutes. Remove from heat, cover and leave to rest in the fridge 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 onion with a drizzle of olive oil. Add the tomatoes, tomato paste and Scorpion Vodka hot sauce. Cover and simmer for about 45 minutes. Place in a blender and set aside.
  5. Serve the arancini over the tomato sauce, sprinkle with the green onions and serve with a drizzle of balsamic reduction.

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