arancini smoked meat mozzarella sauce piquante firebarns dill pickle
90 minutes • 12-14 arancini

Smoked Meat, Mozzarella & Dill Pickle Sauce Arancini

Ultra-decadent arancini, made with creamy risotto, minced smoked meat, a gooey mozzarella center, a crispy English-style breading, then served with a zesty sauce featuring old-fashioned mustard, Baseball Mustard, and Firebarns Dill Pickle Sauce.

Ingredients

Risotto

  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1 small onion, very finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 5 to 6 cups hot chicken broth
  • 250 g finely chopped smoked meat
  • 250 g grated mozzarella
  • 2 to 3 tbsp. Dill Pickle hot sauce
  • Salt and pepper to taste

Breading

  • 1 cup flour
  • 3 eggs
  • 2 cups Italian breadcrumbs

Frying

  • Vegetable oil, as needed

Dill Pickle Mustard Sauce

  • 3 tbsp. old-fashioned mustard
  • 2 tbsp. Firebarns Baseball Mustard
  • 2 to 3 tbsp. Dill Pickle hot sauce
  • 1 tsp. honey
  • Black pepper to taste

Preparation

  1. In a saucepan, melt the butter with the oil over medium heat. Add the onion and cook gently until translucent. Add the garlic and cook for 1 minute.
  2. Stir in the Arborio rice and coat well with fat for 1 to 2 minutes. Deglaze with white wine and reduce until almost dry.
  3. Add the hot broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more. Continue until the rice is creamy and al dente, about 18 to 20 minutes.
  4. Add the mozzarella, chopped smoked meat, and Firebarns Dill Pickle Firebarns sauce. Mix, then adjust seasoning with salt and pepper.
  5. Spread the risotto on a baking sheet or in a large dish to cool quickly. Refrigerate for at least 1 hour. It must be well chilled to shape easily.
  6. In a bowl, mix the old-fashioned mustard, Firebarns Baseball Mustard, Firebarns Dill Pickle sauce, and honey.
  7. Season with pepper to taste and refrigerate. The sauce should be creamy, tangy, slightly sweet, and well-punched.
  8. With slightly damp hands, take about 2 tbsp of cold risotto. Press it into your palm to form a small disk.
  9. Place on a baking sheet and repeat until all the mixture is used.
  10. Prepare three bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs.
  11. Dip each ball in flour, then in egg, then in breadcrumbs.
  12. Refrigerate the breaded arancini for 15 to 20 minutes before frying. This helps them hold their shape better.
  13. Heat oil to 350°F.
  14. Fry the arancini in small batches, about 3 to 4 minutes, until golden brown and crispy. Drain on paper towels.
  15. Serve immediately while the mozzarella is still melted.

Featured Products

Quick buy
Dill Pickle Hot Sauce 200 ml
$7.99 CAD
Quick buy
Baseball Mustard 500 mL
$6.99 CAD