Tony’s Take on Arancini Cacio e Pepe at Ferraro’s Ristorante

Ingredients

• 2 cups Arborio rice
• 6 cups chicken stock, kept hot
• 1 shallot, minced
• 2 tbsp olive oil
• 1/2 cup dry white wine (Pinot Grigio)
• 1 tbsp whole black peppercorns
• 1.5 cups Pecorino Romano, freshly grated (divided)
• 4 tbsp unsalted butter, cubed
• 1 tsp Manhattan Select Blend (Salted Perfection)
• 1 cup heavy cream
• 1 tbsp black truffle paste or truffle oil
• 2 cups all-purpose flour
• 3 large eggs, beaten
• 3 cups panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. First, we wake up the pepper. Toast the whole peppercorns in a dry skillet until fragrant, then crush them coarsely with a mortar and pestle or the bottom of a heavy pan. Set aside.
2. Start the risotto. In a large heavy-bottomed pot, sauté the minced shallot in olive oil until translucent. Add the Arborio rice and toast it for 2 minutes until the edges are pearly.
3. Deglaze with the white wine and stir until fully evaporated. Start adding the hot chicken stock, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle. Keep this up for about 18 minutes until the rice is tender but still has a bite.
4. Remove the pot from the heat. This is the 'mantecatura' phase. Vigorously stir in the butter, 1 cup of the Pecorino Romano, the Manhattan Select Blend, and half of the crushed black pepper. The starch and fat should emulsify into a creamy binder.
5. Spread the risotto onto a baking sheet in a thin layer. Let it cool to room temperature, then refrigerate for at least 2 hours. It needs to be firm to shape.
6. Set up your breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
7. Scoop the cold risotto and roll into golf-ball-sized spheres. Dredge each ball in flour, dip in egg, and coat thoroughly in panko. Don't pack them too tight; keep the breading light.
8. Heat 3 inches of vegetable oil in a dutch oven to 350°F. Fry the arancini in batches, about 3-4 minutes, until deep golden brown. Drain on a wire rack.
9. While the balls drain, make the Truffle Cream. Simmer the heavy cream in a small saucepan until slightly thickened. Whisk in the truffle paste (or oil) and the remaining 1/2 cup of Pecorino. Keep warm.
10. To plate, spoon the truffle cream onto the dish. Place the hot arancini on top. Garnish with the remaining crushed black pepper and fresh shaved truffle if you're feeling fancy. DUNZO!