Molten Coffee Arancini

Ingredients

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

Arancini:

• 5 cups brewed Door County Cinnamon Hazelnut Coffee
• 1/2 cup sugar plus 2 tablespoons
• 4 tablespoons butter, divided
• 1 cup arborio rice
• 1/2 teaspoon kosher or sea salt
• 1/4 cup mascarpone cheese
• 2 large eggs
• 1/2 cup flour
• 2 or more Tablespoons water
• 1 1/2 cups Panko breadcrumbs
• 1/4 teaspoon salt
• Vegetable Oil, for frying
• Powdered Sugar, for dusting

Molten Chocolate Ganache Center:

• 4 ounces fine quality dark chocolate or semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 teaspoon finely grated orange zest
• 1 Tablespoon Cointreau or other orange flavored liquor
• Orange Peel Twists, for garnish
• Orange Slices and Mint Leaves, for garnish

Instructions

Ganache:

1. Line an 8 x 8 dish with Parchment paper and set aside.
2. Place 4 ounces of dark chocolate (chopped) or chips in a medium bowl.
3. In a small saucepan, heat the cream to just scalding, when bubbles start to form around edge, add the orange zest and orange liquor and remove from heat. Stir for one minute, then add to chocolate and stir until melted.
4. Pour into a parchment lined dish and refrigerate 1 hour or until firm.

Arancini:

1. Make a 5 cup pot of Door County Cinnamon Hazelnut Coffee and start a large skillet over medium heat. Add the sugar to the 5 cups of coffee and keep warm.
2. Melt 2 Tablespoons of butter in the large skillet and add rice and salt, coat well and stir continuously for 3- 5 minutes until toasted.
3. Pour 1 cup of hot coffee into pan and continue stirring until absorbed, keep adding coffee 1/2 cup at a time until it’s all gone and rice is al dente, don’t stop stirring, this will take about 20-25 minutes.
4. To finish add the mascarpone cheese and the remaining 2 Tablespoons butter, stir well and pour onto a parchment lined sheet pan.
5. Cool in the refrigerator 20 minutes.

To Assemble:

1. Make a slurry with the eggs and flour and thin slightly with water. (Like thin pancake batter).
2. Crush the Panko in a plastic bag a little more finely and set up your dredging pans.
3. Heat 2 inches vegetable oil in a large deep pot over medium heat to 350 degrees. Test for ready when a bread crumb browns in 30 seconds.
4. To form the arancini, scoop the chilled ganache into 12 gum ball size balls rolled in your hands and set aside.
5. Take a large scoop of the coffee risotto and form into a ball, (think cue ball size) poke a hole in center and put the ganache ball inside, cover with more risotto and form into uniform ball.
6. Make 12 of the balls, and freeze for 10 minutes.
7. Then working in batches, dredge first in the slurry then breadcrumbs and fry the rice balls, turning, until golden brown on all sides, about 3-4 minutes.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve dusted with powdered sugar, and garnish with orange peel twists and orange slice, mint if desired.