Arancini Stuffed with Shrimp with Curry Cauliflower Sauce

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Chef Onyx Restaurant

1 tablespoon saffron steeped in one cup hot water
2 1/2 cups aborio rice
1/3 cup unsalted butter
1 ½ cups grated parmigiano (freshley grated, not from can)
1/3 lb shelled deveined shrimp, finely diced
¼ cup chopped parsley
1/3 cup heavy cream
1 shallot – finely chopped
1 ½ tsp curry paste
4 eggs
4 cups Panko (japanese bread crumbs)
Flour – for dredging
Salt & pepper
Oil for deep frying
Fresh Basil Leaves – Optional

Melt 2 tablespoons of the butter and saute the shallot until it begins to wilt.  Stir in the shrimp for a minute or slightly more, remove shrimp after cooked. Add the cream.  Season the mixture with salt & pepper, continue cooking until it becomes a thick paste.  Remove from heat.  Return shrimp and toss.  Filling is now complete.

While cooking the filling, bring a pot of slightly salted water to a boil.  Add the rice and curry powder.  Drain the rice when it’s still a little al dente and mix the remaining butter & cheese into it while it’s still hot, then lightly beat two of the eggs and stir them in.

When everything else is ready, lightly beat the remaining eggs and season them with salt and pepper.  Then, preheat oven to 350.  Next, make the first arancino by taking two small handfuls of rice and shaping them into hollow hemispheres.  Fill the hollows with some of the shrimp filling and mold the two halves together to obtain a smooth-sided rice ball about the size of a ping pong ball.  Roll the arancino in flour, dredge it in the beaten egg, roll it well in the panko, and fry it in abundant hot oil. 
While it’s cooking begin with the next, and when it has become a golden brown, remove from the oil and drain on absorbent paper.  When you have finished frying your arancini, heat them through in the oven for five minutes, decorate them with the basil leaves, if you choose to and serve them hot.

Curry Cauliflower Sauce
1 head of cauliflower florets
10 grams of garlic
20 grams of ginger
100 grams of curry paste
2 grams turmeric
1 can coconut milk
1 L Yogurt
100 ml vegetable oil

Sweat the onions, garlic, ginger, curry paste and turmeric in oil for about 15 minutes. Deep fry the cauliflower florets until golden brown.
Add the cauliflower and coconut milk to the curry and bring to a boil.
Blend in a blender with the yogurt.  Pass through a fine cheese cloth.
Season with salt and pepper.

Source:  Onyx Restaurant 

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