Tuna Arancini with Spicy Tomato Dipping Sauce
- 3½ cups chicken stock
- 2 tablespoons olive oil
- 1 large shallot, minced
- 1 tablespoon garlic, minced
- 1 cup arborio rice
- ¾ cup dry white wine
- Two 5-ounce cans oil-packed tuna, drained
- 2 ounces Parmesan cheese, shaved, about 1 cup
- Juice and zest of 1 lemon
- 2 tablespoons cannabutter*
- 6 ounces low-moisture mozzarella cheese, cut into 24 pieces
- ½ cup flour
- 3 eggs, beaten
- 3 cups panko breadcrumbs
- Vegetable oil for frying
- Spicy Tomato Dipping Sauce, recipe follows
Heat chicken stock to a simmer; keep hot while preparing risotto. In large saucepan over medium-high heat, heat oil. Add shallot and cook until softened, about 2 minutes. Add garlic and rice and cook, stirring, 2 minutes. Add wine; cook and stir until wine has mostly evaporated.
Reduce heat to medium. Add a ladle of hot stock; cook, stirring constantly, until most stock has been absorbed into rice. Repeat adding another ladle of stock and cooking until pan is almost dry, and all of the stock is gone. Rice should be creamy, moist and a little firm. Stir in tuna, Parmesan, lemon juice and lemon zest. Add cannabutter; mix lightly until melted and evenly incorporated. Transfer to bowl; cool at least 3 hours or refrigerate until ready to make arancini.
Form arancini by placing about 3 tablespoons risotto in your hand and lightly flattening. Place piece of mozzarella in center and wrap risotto around it, taking care to completely encase cheese and shape into smooth ball. Repeat with remaining rice and cheese. Place flour, beaten eggs and panko in 3 separate shallow bowls. Gently roll each arancini in flour, coating evenly. Dip in egg then roll in panko, coating evenly.
Add several inches oil to large, deep pan; heat to 350 F. Fry several arancini at a time until golden, taking care not to overcrowd the pan, about 2 minutes per side. Drain on a wire rack placed over baking sheet. Serve hot with Spicy Tomato Dipping Sauce. Makes 24 arancini at about 10 mg THC each based on 15 percent strain.
Spicy Tomato Dipping Sauce
Puree 28-ounce can drained fire-roasted diced tomatoes with 2 teaspoons of olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried basil, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon sugar and ½ teaspoon dried oregano in a blender or food processor until smooth. Transfer to a small saucepan and heat to simmer.
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes