The Traveling Epicurean

Arancini Reuben Balls

Arancini Reuben Balls

My homemade Arancini Reuben Balls are absolutely gourmet. Arancini balls, also called risotto balls, are an Italian appetizer made with left over risotto, stuffed with mozzarella and prosciutto, then breaded and deep fried! Oh boy, they are out of this world. They are crispy on the outside, and creamy and cheesy on the the inside. You can eat them plain or serve them with a tomato sauce.

My homemade Arancini Reuben Balls are made with risotto, diced corned beef, Swiss cheese, cream cheese and sautéed jalapeño’s to incorporate that “popper” flavor! I serve them with my gourmet thousand island dressing which I make with Greek yogurt and a creamy horseradish to compliment the corned beef. The flavors of the risotto balls paired up with the thousand island dressing are outstanding!

Do you remember having poppers? You know, those deep fried jalapeno’s stuffed with cream cheese? Wow, I used to love those little morsels and I haven’t had them in ages so that’s why I thought it would be fun to put a twist on my Risotto Reuben Balls. It was a great idea too because the cream cheese lightens up the risotto balls and the jalapeno’s give it that something extra special!

You’ll be so happy when you make these homemade gourmet Arancini Reuben Balls with your left over St. Patrick’s Day corned beef. They freeze up really well too which will make for a nice little treat at a later date although I highly doubt you’ll have any left behind.

My thousand island dressing is fantastic as a dip for my baked sweet potato fries too. You might want some other appetizer’s to go along with the Risotto Reuben Balls like my crab cakes, or bloody Mary shrimp. You could even serve them as an appetizer to a homemade pasta dinner served with a Caesar Salad and some chocolate pecan pie for dessert! Hope you enjoy the show 🙂

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Risotto Ingredients and Directions – Total time to make approx. 30 minutes:

 I halved my recipe specifically for the Arancini Reuben Balls but I usually make full a full recipe, double the amount below

  • 1 cup Arborio Rice
  • 3/4 cup finely chopped sweet onion
  • 2 tbsp butter and a drizzle of olive oil
  • 1/3 cup white wine
  • 4 cups hot chicken broth – homemade or store bought
  • 1/2 cup grated Reggiano Parmesano

Directions: 

  1. In small pot heat 4 cups chicken stock til simmering
  2. Add onion to medium size pot to 1 tbsp. butter & sauté on low til soft  
  3. Stir in 1 cup Arborio rice and sauté til the rice looks chalky
  4. Add in 1/3 cup white wineat a time, keep stirring, when wine is absorbed begin to add in 4 cups of simmering chicken stock ONLY 1/2 cup at a time-it will be approx 4 minutes for each addition 
  5. ONLY add in chicken stock when previously addition is completely absorbed while STIRRING all the time
  6. Stir in 1 tbsp butter and 1/2 cup Reggiano Parmesano after the last of the chicken stock is absorbed, then let cool to make Arancini Reuben Balls.

Ingredients- Makes 20 – 1 1/2″ Arancini Balls:

  • 1 1/4 cup diced into 1/4″ pieces of corned beef
  • 2 cups cooked risotto (see below for recipe my recipe for risotto)
  • 4 oz. softened cream cheese
  • 1/4 cup grated and packed Jarlsberg swiss cheese
  • 1/4 cup grated and packed mozzarella cheese
  • 2 jalapeno’s finely diced and sauteed just til barely softened 2 minutes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 lg eggs
  • 1 cup seasoned bread crumbs

Directions for Arancini Reuben Balls:

  1. Put all of the above ingredients into a large bowl and stir with spatula til mixed
  2. Use cookie scoop and from balls, roll in hands after scooping to get nice and round
  3. Whisk eggs in a med. bowl
  4. Add bread crumbs to another and begin the dip formed risotto balls into egg and them into bread crumbs and place on dish
  5. Put breaded risotto Reuben balls in frig for 20-30 minutes
  6. When the Reuben balls are chilled heat 1/2″ vegetable oil in medium size pan and begin to heat on low for 5 minutes and then turn up to med/high to 350º
  7. Add in Arancini Reuben Balls in 2 batches into hot oil
  8. Fry for about 2 minutes and then turn over for another 2 minutes til golden
  9. Remove to cookie rack covered with paper towels to absorb excess oil
  10. Plate up Arancini Reuben Balls with my homemade gourmet thousand island recipe below 🙂

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This Thousand Island Dressing is great on Reuben Wraps also

INGREDIENTS FOR THOUSAND ISLAND DRESSING:

  • 1/2 cup Greek yogurt
  • 2/3 cup Hellman’s mayonnaise
  • 1/2 cup ketchup
  • 1 Heaping tbsp finely chopped cornichons
  • 1/3 cup sweet relish
  • 1 Heaping tbsp grated sweet onion
  • 1 Heaping tbsp finely chopped fresh parsley
  • 3 tbsp creamy horseradish
  • 1 tbsp olive oil
  • 1 tbsp “seasoned” rice wine vinegar
  • 1-3 dashes of Siracha

DIRECTIONS:

  1. Put all ingredients into a large bowl and whisk til combined

 

Bok Choy and Cannellini Beans

Bok Choy and Cannellini Beans

Bok choy and cannellini beans are a great duo. Add in sauteed chopped garlic, sweet onion, white wine, chicken broth and Reggiano Parmesano and you have a symphany. This is such a flavorful dish with the freshness of the leafy greens and the creaminess of the cannelini beans. Not to mention, it makes top tier for healthy dishes and goes with everything like grilled Asian salmon, stuffed roulades of chicken, sauteed chicken breasts, sea bass and green goddess sauce, or as a side dish to mama Maria’s secret manicotti, or to a slow cooked pasta sauce 101 dish.

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Ingredients- Serves 6 people:

  • See reicpe for GRILLED ASIAN SALMON (optional)
  • 12 oz. fresh bok choy (I buy my amazing bok choy from Hong Kong Grocery on the corner of Whitney Ave. and Trumbull St. in New Haven)
  • 1 can cannellini beans
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/2 lg spanish onion or Vidalia onion finely chopped
  • 6 lg garlic cloves finely chopped
  • 1/4 cup grated Reiggiano Parmesan
  • 1/2 Tsp salt (1/4 Tsp when you are sauteing the onion and garlic and 1/4 Tsp when you add in the bok choy)
  • Pinch of red pepper flakes
  • Dash of blk pepper

Directions: 

  1. Drain and rinse cannellini beans
  2. Cut off the end stems of Bok choy freeing up the leaves
  3. Rinse and spin bok choy in salad spinner, and pat dry with paper towel
  4. Finely chop 1/2 Spanish onion and 6 cloves of garlic
  5. Sauté onion, garlic and pinch of crushed red pepper flakes and 1/4 Tsp salt in 1 Tbsp olive oil in lg pan on medium/low for about 10 minutes til lightly golden
  6. Splash in 1/2 cup white wine to de-glaze pan turning heat up to medium/high
  7. Bring to simmer 1 minute and add in cannellini beans, simmer 2 minutes more
  8. Add in bok choy, 1/2 cup of chicken broth, 1/4 Tsp salt, dash of pepper and cover for 3 minutes
  9. Uncover and turn bok choy leaves with tongs every minute while sauteing for another 3-5 minutes til tender but not mushy
  10. Turn heat off Add in 1/4 cup Reggiano Parmesan and gently mix through and serve