Cacio e Pepe Ssamjang Arancini

By @juiceboxjaw

Cheese- the funk of Italy. Ssamjang, one of the many funks of Korea. Rice balls + funk = Italian..but also Korean? Cacio e Pepe gets a funk boost from Ssamjang, and adds to the unctuousness of the dish, while also helping to lift a rich dish. 

Creates 6-12 servings

Time: 1.5 hrs active; around a day full

Allergens: Dairy, soy, sesame, garlic

Ingredients

For risotto

• ½ small yellow onion , diced well
• 2 cloves of garlic, minced
• 1 cup of arborio rice
• 4-5 Cups of broth of choice
• 1 ¼ C grated pecorino romano, plus more for garnishing
• 1 tbsp Olive Oil
• 1 tbsp unsalted butter
• 4 tablespoons of Ssamjang
• Salt to taste
• 1 ¼ tsp of ground black pepper

For breading

• Flour
• 2 eggs, beaten
• Panko breadcrumbs
• Oil for frying

Directions

Day 1

1. In one pot, bring the broth to a gentle simmer.
2. In a second pot, heat the oil on medium heat. Add in onions and garlic and sautee until translucent. 
3. Add the butter and rice. Toast the rice for about 2 minutes, continuously stirring so as to not let the mixture burn/darken.
4. With a ladle, add the broth into the rice one ladle at a time. Stir until the rice has absorbed all the liquid, and add in the next ladle. 
5. Repeat until the broth is all gone, making sure to stir the mixture continuously, not letting it stick to the bottom. This step will take a long time, about 40 minutes, but is imperative so as to release the starches in the rice and help with the final product.
6. Once all the broth has been ladled and absorbed, and the rice is al dente, remove from heat. Stir in the pecorino romano.
7. Place mixture into a pyrex or on a baking sheet, and chill overnight.

Day 2

1. The next day, take mixture out of fridge and using a big spoon, make balls, about 3 tablespoons each, and roll into balls. Once all rolled, place on plate and chill in the fridge for a half hour.
2. In the meantime, set up the dredging station.
3. Place flour on a baking sheet; place eggs in a baking pan/bowl; place bread crumbs in one final baking sheet.
4. Heat oil in a dutch oven or high sided skillet/pot until it reaches 350 degrees F. 
5. Take out the risotto balls from the fridge.
6. Coat the balls in flour, followed by egg, and followed by the breadcrumbs. Once complete, begin frying in batches, so the oil temperature does not drop. 
7. Fry until deep golden brown on all sides, turning if necessary, around 4-5 minutes. 
8. Set aside on a wired rack to drain. Keep warm in an oven.
9. Serve with an extra sprinkling of grated pecorino or parmesan, and enjoy!