Sweet Corn Arancini: A Recipe by Chef Arvin Dhansew

Sweet Corn AranciniChef Arvin at Guastavino'sI chose to share my Sweet Corn Arancini because it is not only a great gluten free option for summer, we also managed to make it vegan by eliminating butter and cheese. The sweetness and creaminess of the corn, which is at its peak right now, really enriches the flavor of this dish. A Grilled Portobello Mushroom provides a sense of “meatiness” and protein based consistency to the meal (though a grilled piece of steak would work just as well). The Sauce:  I love the flavor combination that smoking tomatoes brings out of the vegetable. Even if you don’t have access to the world's greatest tomatoes, smoking them will make your dish really stand out and gives it a ‘professional chef’ characteristic. Though any tomato-based sauce will suffice I highly suggest you give Smoked Tomato Coulis a try.


Fresh Corn: 4 each Shallots, Large Minced: 2 each Olive Oil: 1 cup Corn Meal, Course: 1 Cup (for dusting) Salt and Pepper: to taste Basic Risotto (click for Arvin's recipe) Vegetables (Chef's choice. Grilled Portobello Mushroom and Zucchini pictured above)


Remove corn kernels from cob using the back of a knife Scrape all of the liquid off of the cob and reserve Sauté shallots in olive oil on medium heat until translucent Add corn kernels and liquid from corn Season with salt and pepper to taste Cook mixture for 10 minutes on medium heat Puree until smooth Make 1 batch of basic risotto Fold corn mixture with risotto and spread evenly onto a sheet pan Let cool completely Using a round cookie cutter, punch out circles Coat lightly with corn meal and sauté until golden brown on both sides

To assemble:

Place tomato coulis in center of plate Place arancini on top of tomato coulis Add your favorite vegetable top or around

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