Ashley Thornton’s Arancini Alla Parmigiana with Tomato Emulsion
Arancini Alla Parmigiana with Tomato Emulsion This recipe, courtesy of Ashley Thornton, executive chef at Park Restaurant, is ideal for an Italian-style appetizer. The arancini alla parmigiana are made with a mixture of eggplant and risotto-style cooked rice, served with a tomato emulsion.
Ingredients
- 1/4 cup (60 ml) olive oil
- 1 tsp smoked paprika
- 1 eggplant, about 1 lb (450 g)
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 1 cup (210 g) arborio rice
- 1 cup (250 ml) dry white wine
- 4 cups (1 litre) vegetable broth, hot
- 1 cup (70 g) fresh Parmesan cheese, finely grated
- 1/2 cup (15 g) basil leaves, finely chopped, plus more for serving
- 2 tbsp butter
- 1 cup (170 g) yellow tomato, seeded and diced (about 1 large tomato)
- 1/4 cup (60 ml) white wine vinegar
- 2 tbsp (30 ml) honey
- 1 cup (250 ml) olive oil
- 1/2 cup (75 g) unbleached all-purpose flour
- 4 eggs
- 1 cup (125 g) breadcrumbs
- 1 cup (70 g) fresh Parmesan cheese, finely grated
- 7 oz (200 g) mozzarella cheese, diced into 48 pieces
- Vegetable oil, for frying
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a small bowl, combine half of the oil (2 tbsp/30 ml) with the paprika.
- On a work surface, cut the eggplant in half lengthwise. Using a small knife, score the flesh in a crosshatch pattern without piercing through the skin. Place the eggplant halves on the baking sheet, cut-side up. Using a pastry brush, coat the flesh of the eggplant with the oil mixture. Season with salt and pepper.
- Bake for 50 minutes or until the eggplant flesh is very tender and detaches easily from the skin. Let cool for 15 minutes.
- On a work surface, coarsely chop the eggplant. Set aside.
- In a pot over medium heat, soften the onion and garlic in the remaining oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Add the wine and let reduce until almost dry.
- Add the hot broth, 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season lightly with salt and pepper. Cook for 20 to 25 minutes or until the rice is tender. Add more broth as needed. Remove from the heat.
- Add the Parmesan, basil, butter and eggplant to the pot. Stir until the cheese has melted.
- Spread the risotto out on the baking sheet and cover with plastic wrap. Let cool for 15 minutes. Refrigerate for 1 hour (or freeze for 15 minutes) or until completely chilled.
Arancini Alla Parmigiana with Tomato Emulsion This recipe, courtesy of Ashley Thornton, executive chef at Park Restaurant, is ideal for an Italian-style appetizer. The arancini alla parmigiana are made with a mixture of eggplant and risotto-style cooked rice, served with a tomato emulsion.