In this season of giving, we can probably all agree that giving and receiving the gift of hospitality is one of our most treasured experiences of the holidays. If we take a little time to pause December’s long to-do lists, priceless memories are made when we spend time with family and friends.
In most Italian households, a spirit of warmth and hospitality is a part of daily life. During the holidays, tables are piled high with food. Music, storytelling, and laughter are guaranteed. The bigger the crowd, the better. Can I have what they’re having? And make it a double.
I can’t make it to Italy, but I can bring a little Italy to my table —and yours. Arancini is an appetizer common to the culture. Balls of slow-cooked creamy rice (risotto) are filled with cheese and/or meat, coated in breadcrumbs, and deep-fried. The traditional filling is mozzarella and meat sauce. I’m sharing a holiday version that is a fun twist on the original. A herbaceous sauce and a peppery cocktail with American roots pair perfectly with the arancini for a delicious blending of cultures. Try this spirited combo that offers a warm “Benvenuto” or “Welcome” to the people you care about this holiday season.
Cranberry Brie Stuffed Arancini
Makes 12
Ingredients
1 Tablespoon olive oil
½ cup finely chopped onion
½ teaspoon salt
1 cup Arborio rice
3 cups chicken broth
1 cup finely grated Parmigiano Reggiano
1 egg
1 egg yolk
½ teaspoon salt
Vegetable oil for frying
1 cup plain Panko breadcrumbs
2-3 tablespoons jellied cranberry sauce
2-3 tablespoons warm Brie
Green Goddess Sauce
Heat the olive oil in a medium saucepan over medium-high heat. Add onion and salt, cooking 2 minutes or until translucent. Add the rice and toast 1 minute.
Reduce heat to medium. Add ½ cup of the chicken broth. Stir occasionally until almost absorbed. Repeat process, ½ cup at a time, waiting until almost absorbed before adding more. When adding the final ½ cup, cook just until a creamy consistency is achieved and rice is tender. Transfer to a bowl and refrigerate at least 4 hours.
Heat 3” of vegetable oil in a heavy saucepan to 350º. Line a sheet pan with parchment paper. Place Panko crumbs in a bowl.
Stir parm, egg, egg yolk, and salt into cooled risotto. Scoop out 2 ½ tablespoons. Make an indentation in the center and add ¼ teaspoon each of cranberry sauce and Brie. Form a ball around the filling. Roll the arancini in the Panko crumbs. Set on the parchment-lined pan.
Lower 3-4 balls at a time into the hot oil. Cook for about 2 minutes or until dark golden brown. Transfer to a serving platter. Garnish and serve immediately with Green Goddess Sauce.
Green Goddess Sauce
½ cup mayonnaise
½ cup sour cream
1 clove garlic, minced
1 teaspoon dried tarragon
1 tablespoon fresh lemon juice
1 teaspoon white balsamic vinegar
2 teaspoons honey
1 teaspoon salt
1 cup Italian Parsley
¼ cup chopped chives
3 tablespoons chopped fresh dill
Combine all ingredients in a food processor or blender. Pulse until blended.
Pink Peppercorn Christmas Cosmo
This cocktail just screams Christmas. Its peppery tart notes pair perfectly with the sweetness and
tanginess of the Cranberry Brie Arancini.
1 ½ ounces Pink Peppercorn Vodka
1 ½ ounces white cranberry juice
1 ounce Cointreau
½ ounce lime juice
½ ounce Rosemary Simple Syrup
Rosemary sprig
Combine all ingredients in a cocktail shaker with ice. Shake 30 seconds. Strain into a glass. Garnish with a sprig of rosemary and a few peppercorns from the vodka.
Pink Peppercorn Vodka
Combine 6 ounces vodka with 2 teaspoons whole pink peppercorns. Let sit for 24-48 hours.