Recipe Tag: Risotto & Arancini Masterclass

NAPOLETANA SAUCE

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An easy Napoletana sauce recipe. Napoletana sauce is a key element in Italian cooking and is a simple staple to master. Join us in a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect Napoletana sauce.

INGREDIENTS
  • 600ml crushed, peeled tomatoes
  • 1 garlic clove, diced
  • 60ml olive oil
  • 10 leaves basil
  • Salt & pepper to taste

ARANCINI

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arancini

Recreate these crispy, moreish arancini from our Risotto and Arancini Masterclass. With a basic risotto as a base, you can fill them with any meat, vegetable, sauce or cheese you desire. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect golden arancini.

Makes approx. 60 balls.

INGREDIENTS
  • 30ml olive oil
  • 1/2 small onion, finely chopped
  • 250g uncooked arborio or carnaroli rice
  • 125ml dry white wine
  • 1.5 litres vegetable stock, boiling
  • 200g frozen green peas
  • 150g grated parmesan
  • 3 eggs
  • 200g mozzarella cheese, cut into small cubes
  • 100g all purpose flour
  • 250g dry breadcrumbs
  • 1 litre vegetable oil for deep frying
  • 500ml cooked Napoli sauce

TRUFFLED MUSHROOM RAGU

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Recreate our bestselling Truffled Mushroom Ragu from our Risotto and Arancini Masterclass. This is a delicious sauce to add to pasta, risotto, and arancini. It even goes beautifully on a toasted panino. Want Chef Carmelo’s tips and tricks for creating the perfect truffled mushroom ragu? Join us for a hands-on cooking masterclass in our pasta lab.

INGREDIENTS
  • 100g swiss brown mushroom, sliced
  • 200g button mushroom, sliced
  • 100g enoki mushrooms, chopped into 4
  • 100g shitake mushrooms, sliced
  • 30g dried porcini mushrooms, soaked in 500ml warm water – strained & diced (keep water)
  • 30g truffle paste
  • 3 garlic cloves, chopped
  • 2 hand size sticks of rosemary
  • 5 sprigs thyme
  • Salt & pepper to taste
  • 100ml olive oil

RISOTTO ALLA MILANESE

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This classic Risotto alla Milanese recipe from our Risotto and Arancini Masterclass is a simple and tasty accompaniment to meat dishes, and can be used as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto alla Milanese.

INGREDIENTS
  • 1 tbsp vegetable oil
  • 1 small onion or eschallot — chopped
  • 350g carnaroli rice
  • 1.5 litres vegetable or beef stock
  • 250ml dry white wine
  • salt and black pepper to taste
  • 200g grated parmesan cheese
  • 1gr of saffron
  • 100g cold salted butter
  • 100g bone marrow (from leg bones) – ask butcher to split bone to make easy access to marrow