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Elizabeth Binder

Arancini
S23E6 American · 2020
Chef/Owner of Hand-Crafted Catering (private chef and boutique catering in Napa Valley, CA); Top Chef: Seattle contestant
● @elizabethbinder

Arancini are Sicilian rice balls — risotto cooled and bound, stuffed with cheese or meat ragù, breaded, and fried golden. They are bar food in Palermo and they are technically demanding everywhere else.

Elizabeth Binder is a Top Chef: Seattle alum who now runs Hand-Crafted Catering, a private chef and boutique catering operation in Napa Valley. She brought arancini to Bobby's kitchen in 2020. The technique is in two stages: the risotto has to be cooked, cooled to fridge-cold, and bound with egg and breadcrumb so it holds its ball shape; the fry has to be 350°F so the breading crisps before the inside overcooks. The cheese center has to be cold-stuffed deep into the ball so it doesn't leak.

Bobby's risotto, per the broadcast, was too warm when he formed the balls. The arancini fell apart in the oil.

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Arancini

30 min Prep
35 min Cook
4 Serves
Ingredients
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 oz aged provolone cheese, cut into 12 small cubes
  • 2 oz freshly grated Parmigiano-Reggiano
  • 4 oz Italian sausage, cooked and crumbled
  • 1/4 cup fresh peas
  • 1 small yellow onion, minced
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 2 cups neutral oil for frying
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
Instructions
  1. Heat milk in a small saucepan to 180°F and keep warm. In a large heavy-bottomed pot, melt 2 tbsp butter over medium heat, add minced onion, and cook until translucent (2 minutes). Add Arborio rice and toast, stirring constantly, for 2 minutes until rice begins to turn opaque at the edges.
  2. Add white wine and stir until almost completely absorbed (about 1 minute). Begin adding warm milk one ladle at a time, stirring frequently. Wait until liquid is nearly absorbed before adding the next ladle. Continue for 16-18 minutes total until rice is creamy but al dente and no milk remains.
  3. Remove risotto from heat, stir in remaining 2 tbsp butter, Parmigiano-Reggiano, salt, and pepper. Fold in cooked sausage and peas. Spread risotto onto a parchment-lined sheet pan and refrigerate until completely cooled and firm (at least 2 hours, or overnight).
  4. Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs. Using a 2 oz ice cream scoop, form risotto into 12 balls. Create a small indentation in each ball with your thumb, insert one provolone cube, and gently seal by re-rolling. Working with 3-4 arancini at a time, coat each in flour, shaking off excess, then dip in egg, then roll in panko until fully covered.
  5. Heat neutral oil to 350°F in a heavy-bottomed pot or Dutch oven using a thermometer. Working in batches of 4, carefully lower arancini into oil and fry for 3-4 minutes, turning occasionally with a slotted spoon, until deep golden brown on all sides. Internal temperature should reach 165°F.
  6. Transfer fried arancini to a wire rack set over paper towels. Allow to cool for 2 minutes before serving. Serve warm with marinara sauce for dipping or fresh lemon wedges for brightness.
Inspired by Elizabeth Binder’s winning arancini. This is a plausible recreation, not the chef’s original recipe.
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