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Smoked Cheddar Sloppy Joe Arancini


Head to Sicily and you’ll found these little arancini rice balls all over the region. They’re a common street snack that translates from Italian into “little orange” for the fruit they resemble. Fried little bowls of rice or risotto are filled with seasoned meat and a cheese (usually mozzarella) to bind it together. Our smoked cheddar sloppy Joe arancini has a decidedly American twist. Murray's smoked cheddar and a bit of serrano pepper really intensify this recipe. Even the most hard-core Italian grandma will approve of this taste (maybe).

Featuring
  • prep time

    90minutes

  • assembly time

    25minutes

  • Serves

    5people

preparation & ingredients

1/2 lb. Lean ground beef

2 Tbsp Canola oil or other frying oil

1 Tbsp Worcestershire sauce

1 tsp. Murray's Honey Mustard

1/2 tsp. Brown sugar

3/4 cup 1932 Arrabiata Sauce

1/2 tsp. Black pepper

1 tsp. Kosher salt

1 Small yellow onion, diced

4 Garlic cloves, grated

1/2 small Serrano pepper, diced

3 1/2 cups Chicken or vegetable stock

4 Tbsp. Unsalted butter

1 cup Carnaroli or arborio rice

2 tsp. Kosher salt

1/2 cup Dry white wine

3 Eggs

2 cups Panko breadcrumbs

3/4 cup All-purpose flour

4-6 cups Canola oil or other frying oil

2 oz. Murray's Parmigiano Reggiano Grated

1/4 lb. Murray's Smoked Cheddar Brick

1 Medium shallot, diced

Make the filling: Add the oil to a medium saute pan, and heat over a medium high flame. Add the ground beef, and use a wooden spoon to break up any clumps. After 2 minutes or so, when the beef has started to brown, remove with a slotted spoon, and set aside. Reduce the heat to medium, and add the diced onion and serrano into the pan with the rendered beef fat and oil. Cook for 3-5 minutes before adding the garlic. Stir to combine.
Add the arrabiata sauce, and stir into into the browned veggies, scraping up any brown bits on the bottom of the pan. Stir in the beef, Worcestershire sauce, mustard, brown sugar, black pepper, and salt. Add ¼ cup of water, and turn the heat down to low. Partially cover the pan, and allow the flavors to meld for 8-10 minutes. Remove from heat, cover fully, and set aside while you prepare the risotto.
Make the risotto: Set a small saucepan over low heat, and add the chicken stock to warm. Add the butter to a medium saucepan over medium high heat. When it's melted, add the shallot and sprinkle with salt. Cook for 3-5 minutes until shallot is slightly translucent, then add the rice and stir to coat the grains in the butter. Let the rice sizzle with the shallot and melted butter for a minute or so, then add the white wine.
Add 1/2 cup of the warm chicken stock to the rice and shallots, stirring constantly. Once the rice soaks up most of the liquid, add another ladleful; repeat until all the stock has been incorporated. Add the Parmigiano, and stir to combine. Set aside to cool completely.
Make the arancini: Once the risotto has cooled, set up your breading station by adding the flour, panko breadcrumbs, and beaten eggs to three separate bowls. Cut the smoked cheddar into ¼ inch cubes; set aside. Add the high heat oil to a deep saucepan or Dutch oven.
Portion the rice into large golf-ball sized portions. Working with one portion at a time, flatten the risotto in your hand; adding a scant tablespoon of the beef mixture and a cube or two of smoked cheddar to the center, then seal the risotto around the filling to ensure that none is peeking through. Set the filled risotto balls aside on a clean plate.
Heat the oil over medium until it reaches 350 F. Coat each risotto balls first in flour, then in egg, then in panko. Drop the fully coated balls into the hot oil, working in batches if necessary. Fry until golden brown, and set aside on a wire rack or paper towel-lined plate. Repeat until you've fried all the arancini.

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