Kentucky Hot Brown Arancini

 

Kentucky Hot Brown Goes Gourmet: Crispy Arancini with a Smoky Kick!

Lexington, we all know and love the iconic Hot Brown – that gloriously cheesy, turkey-and-bacon-laden open-faced sandwich that's practically a Kentucky culinary monument. But what happens when we take those cherished flavors and give them a surprising, sophisticated twist? Prepare your taste buds for the Kentucky Hot Brown Arancini – crispy, golden risotto balls packed with the essence of our favorite dish, served with a smoky paprika aioli that'll make you say "yum" in a Bluegrass drawl!

Here in the heart of Kentucky, the Hot Brown isn't just food; it's a story, a tradition, a warm embrace on a plate. That creamy Mornay sauce, the tender turkey, the salty bacon, all layered on toasted bread – it’s pure comfort. But at "Edible Intelligence," we love to play with ideas, to explore new ways to experience familiar flavors.

That's where the inspiration for these delightful arancini came from. Imagine taking all the heart and soul of a Hot Brown and encasing it in a perfectly cooked, Parmesan-rich risotto, then frying it to a golden crisp. Each bite delivers that familiar combination of turkey, a hint of cheesy Mornay (woven right into the risotto!), and the satisfying crunch of the fried exterior, all enhanced by a luscious, homemade smoked paprika aioli for dipping.

These aren't your average fried rice balls. They're a little bite of Kentucky heritage, reimagined for a modern palate. They're perfect as a unique appetizer for your next gathering, a surprising starter for a special meal, or even just a fun weekend project for the adventurous home cook.

Why will you love these Hot Brown Arancini?

• Familiar Flavors, New Form: All the taste of a Hot Brown in an elegant, handheld bite.
• Crispy Perfection: The golden-fried panko crust gives way to a creamy, flavorful interior.
• Smoky & Savory Dip: The smoked paprika aioli adds a delightful counterpoint and an extra layer of flavor.
• A Conversation Starter: These are guaranteed to get your guests talking (and asking for the recipe!).

Ready to take a delicious dive into this creative Kentucky-inspired appetizer? Let's get cooking!

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Kentucky Hot Brown Arancini with Smoked Paprika Aioli

Crispy, golden risotto balls filled with turkey and bacon, infused with the essence of a Hot Brown, served with a flavorful smoked paprika aioli.

Yields: Approximately 18-20 arancini Prep time: 45 minutes (plus risotto cooling time) Cook time: 30 minutes

Ingredients:

For the Risotto:

• 6 cups chicken or turkey broth
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (optional)
• ¾ cup grated Parmesan cheese, plus more for filling
• ¼ cup grated Gruyère cheese
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste

For the Filling:

• 1 ½ cups cooked turkey breast, finely diced
• 6 slices bacon, cooked until crispy and crumbled
• 2 tablespoons chopped fresh parsley (optional)
• Small dice of tomato (seeds removed, optional, about ¼ cup)

For Coating & Frying:

• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying (about 3-4 inches deep)

For the Smoked Paprika Aioli:

• 1 cup good quality mayonnaise
• 2 cloves garlic, minced (or 1 small roasted garlic clove, mashed)
• 1 tablespoon sweet smoked paprika
• ½ teaspoon hot smoked paprika (adjust to your spice preference)
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Freshly ground black pepper to taste

Instructions:

1. Make the Risotto: * In a saucepan, bring the broth to a simmer and keep warm over low heat. * In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant. * Add Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. * If using, pour in white wine and cook, stirring, until absorbed. * Add a ladleful of warm broth to the rice, stirring continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente (about 20-25 minutes). * Stir in the grated Parmesan and Gruyère cheeses, nutmeg, salt, and pepper. Taste and adjust seasoning. * Spread the risotto in a thin layer on a baking sheet to cool quickly. Once slightly cooled, cover with plastic wrap directly on the surface and refrigerate for at least 2 hours, or preferably overnight, until completely firm.

2. Prepare the Filling: * In a bowl, gently combine the diced cooked turkey, crumbled bacon, optional parsley, and optional diced tomato.

3. Form the Arancini: * Take about 2-3 tablespoons of the chilled risotto in your hand. Flatten it slightly and make a well in the center. * Place about 1 teaspoon of the turkey and bacon mixture (and a tiny pinch more grated Parmesan if desired) into the well. * Gently bring the risotto around the filling, shaping it into a ball about 1 ½ - 2 inches in diameter. Make sure the filling is completely enclosed. * Repeat with the remaining risotto and filling.

4. Set Up for Frying: * Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. * Dredge each arancino in flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place the breaded arancini on a clean plate or baking sheet.

5. Fry the Arancini: * Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it reaches about 3-4 inches in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. * Carefully add the arancini to the hot oil in batches (do not overcrowd the pot). Fry for 3-5 minutes, turning occasionally, until they are golden brown and heated through. * Remove the fried arancini with a slotted spoon and drain on a wire rack lined with paper towels.

6. Make the Smoked Paprika Aioli: * In a small bowl, whisk together the mayonnaise, minced (or mashed roasted) garlic, sweet and hot smoked paprika, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

7. Serve: * Serve the Kentucky Hot Brown Arancini hot, with the smoked paprika aioli on the side for dipping. Garnish with a sprinkle of fresh parsley if desired.

Nutritional Estimate (per 2 arancini, approximate):

• Calories: 300-400 (depending on size and filling)
• Protein: 15-20g
• Fat: 15-20g
• Carbohydrates: 30-40g

(Note: This is an estimate and will vary based on specific ingredient amounts and frying time.)

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A Little Bite of Kentucky, Elevated

These Kentucky Hot Brown Arancini are a playful and delicious way to experience the iconic flavors of our beloved Hot Brown in a brand-new, appetizer-friendly format. The crispy exterior, the creamy, cheesy interior with its savory turkey and bacon surprises, and that smoky aioli – it’s a combination that’s sure to impress and delight. So go ahead, bring a little bit of Kentucky gourmet to your table!