Delicious arancini made with grapes, smoked blue cheese, and pistachios, served with a tangy pickled grape and jalapeno puree. This dish features creamy risotto that is rolled into balls, coated in panko, and fried until golden brown, providing a perfect blend of flavors and textures.
1: Preheat oven to 300°F.
2: Season grapes with oil, salt, pepper, and thyme sprigs. Place on a baking sheet lined with parchment paper and roast for 1 hour.
3: When there are 20 minutes left for the grapes, heat oil in a pot over medium low heat. Add shallots and garlic and sauté until translucent.
4: Add rice, salt, pepper, and thyme to the pot, and toast for 1 minute. Deglaze with wine and reduce by half.
5: Add one ladle of warm stock into the rice while stirring constantly. Once 80% of the stock has been absorbed, add another ladle and repeat for 23 minutes or until the rice is 90% cooked.
6: Finish the risotto with gorgonzola, grapes, pistachio, butter, zest, and parsley. Taste for seasoning and transfer to a parchment-lined baking sheet to cool completely in the fridge.
7: In a separate pot, add remaining grapes, vinegar, water, sugar, salt, and jalapeno. Simmer until the liquid reduces, then blend until smooth.
8: Roll the cooled risotto into balls, then coat in flour, followed by beaten egg, and finally panko.
9: Fry the risotto balls in oil at 350°F until golden brown. Place on a paper towel to absorb excess oil and season with salt.
10: Serve arancini with the pickled grape puree.
