Black Arancini
At Curfew at Hotel Saint Clair in Chicago, celebrity chef Fabio Viviani’s newest restaurant, the culinary team makes a stock using leftover rinds from Grana Padano cheese simmered with fennel, onions, celery, and their own spice blend. They use that stock, along with garlic, shallot, and white wine, to cook black rice risotto-style, which they then chill, form into balls around pieces of smoked Scamorza cheese, and coat them in flour, an egg wash and panko breadcrumbs that have been colored with squid ink.
The arancini are served over romesco sauce and topped with grated Manchego cheese and pickled onions.
Price: $13