One of the best arancini I’ve ever had was at the Casa Loma Symphony in the Garden. It’s a wonderful evening listening to the Toronto Orchestra under the stars at Casa Loma, a historical castle in the middle of the city and one of my favourite places. Every Tuesday, during summer months, there’s a symphonic concerto of different composers. It’s one of my favourite events in the city and getting increasingly more difficult to get tickets to. This year with the pandemic causing all major events/concerts/gatherings to be cancelled, I’m feeling nostalgic for the last time my best friend and I were at the symphony and enjoyed dinner in a beautiful garden on the grounds of a castle. While the arancini on that evening was a seafood centre, I’ve opted for a beef filling. I can’t wait for next summer and (hopefully) another evening under the stars listening to the symphony until then, I’ll reminisce.

Risotto Recipe:

• 2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups stock of your choice
• 1/4 cup asiago cheese
• 1 tablespoon olive oil
• 2 tablespoon finely diced onion
• 1 tablespoon minced garlic

Directions:

In a saucepan heat your stock on low heat. In another saucepan on medium-high heat, add olive oil, and onions and let saute lightly, add garlic and mix. Now add your arborio rice and stir coating the rice with the olive oil, garlic and onions. When slightly toasted add white wine and a ladle at a time of stock and stir the risotto. You will continuously stir the risotto and adding the stock until the risotto is cooked. Add the asiago cheese and stir. Finish off with some parsley. Enjoy.

Arancini Recipe:

• Leftover risotto
• 1 pound ground beef
• 1/3 cup chorizo finely diced
• 1/2 cup diced carrots
• 1/2 cup black olives
• 1/3 cup strained tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons finely diced onions
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 crushed chili flakes
• 1/2 tablespoon green onions
• 1/2 tablespoon parsley
• 2 tablespoons olive oil
• 3 sprigs thyme
• 1 teaspoon basil
• 1 teaspoon dried oregano
• 1/3 can of tomato paste
• 1 cup finely diced green and red bell peppers
• breadcrumbs for rolling
• vegetable oil for frying

Directions:

In a large saucepan, add olive oil, onions and garlic stirring to saute. Add chorizo, ground beef, bell peppers, salt and pepper. Breaking up the ground beef while mixing. Add olives, carrots, tomato paste, strained tomatoes, basil, thyme and oregano. Stir and let cook. Check seasoning is to your taste. Let cook on low heat with the lid on for approximately 30 minutes.
Take a tablespoon of rice in the palm of your hand, while flattening make a little cup to fill with arancini with meat filling, close the rice back keeping the meat inside the rice ball. Roll the rice ball in the breadcrumbs. Your rice balls will be approximately the size of a tennis ball, you could make them smaller or larger, the choice is yours. Once all have been rolled you can start frying them or you can refrigerate them until you’re ready to start frying. You will fry on each side until golden brown, then add to a paper towel-lined dish until ready to plate. Enjoy.

Chrissie xo