Rajas con Queso Arancini

Rajas con Crema

1. Char the poblano peppers over an open flame or under a broiler until fully blistered.
2. Transfer to a covered bowl and let steam for 10–12 minutes.
3. Peel the peppers and remove seeds and veins. The veins carry most of the heat—remove them for a mild result or leave some intact if you prefer a little kick. Do not rinse; reserve any released juices for flavor.
4. Slice the poblanos into thin strips and divide them evenly into two portions.
5. In a wide pan, gently cook the sliced red onion until soft and translucent.
6. Add the crème fraîche and season lightly with salt and black pepper.
7. Cook gently until the crème fraîche reduces, begins to thicken, and develops a savory, cheese-like aroma.
8. Once that aroma is present, add half of the sliced poblanos and continue cooking, allowing the flavor to deepen and intensify.
9. Remove from the heat, fold in the remaining poblanos, and adjust seasoning.
10. Cool completely before using.

Whipped Risotto

1. Heat the olive oil in a wide pot and sweat the shallots until soft and translucent.
2. Add the rice and begin stirring immediately, coating each grain in oil.
3. Lightly salt the rice, then deglaze with the white wine and reduce by half, stirring constantly.
4. Begin adding hot vegetable stock a ladle at a time, stirring continuously as the rice absorbs the liquid.
5. Maintain steady movement in the pot, working the rice the entire time to progressively develop starch and ensure even cooking.
6. Continue cooking until the rice is fully puffed, tender, and cooked through, with no excess liquid remaining. The risotto should be creamy but not loose or wet.
7. As the rice finishes cooking, continued stirring will naturally whip the risotto, creating a glossy texture and a firm, cohesive structure.
8. Taste and adjust seasoning, then spread the risotto onto a tray and cool completely.

Arancini Assembly

1. In a large bowl, combine the cold risotto, rajas, Manchego, and eggs.
2. Season lightly and mix until cohesive but soft.
3. Scoop into 1½-ounce portions and roll into smooth balls.
4. Chill until semi-firm.
5. Roll each ball in panko to coat evenly.

Cooking the Arancini

Deep Fry (Traditional)

1. Heat oil to 355°F (180°C).
2. Fry arancini for 2½–3 minutes until golden and crisp.
3. Drain on a rack and season lightly with salt.

OR

Air Fry (Home Option)

1. Lightly spray arancini with oil.
2. Air fry at 375°F (190°C) for 9–12 minutes, turning halfway, until evenly golden and hot through.

Note: Air-fried arancini will be slightly less crisp than deep-fried, but still creamy and well-structured if the risotto was properly cooked and dried

Roasted Tomato & Red Pepper Sofrito

1. Add a small amount of olive oil to a wide pot and place over medium-high heat.
2. Add the tomatoes, bell peppers, shallots, garlic, and sherry vinegar.
3. Cook until the vegetables soften and begin to release their liquid.
4. Reduce the heat to medium and cook, stirring occasionally, until the liquid cooks down and the mixture becomes almost completely dry (au sec).
5. Remove from the heat and allow to cool slightly.
6. Transfer the contents of the pot to a blender.
7. Add a little olive oil and blend until completely smooth.
8. Season with kosher salt to taste.

Serving

Finally, spoon the sofrito onto a plate or skillet and nestle the hot arancini on top. Serve immediately while the exterior is crisp and the center remains creamy.

Optional: Spoon a small amount of leftover rajas over the finished arancini for an extra layer of roasted pepper flavor. Serve and enjoy!