Chef Big DA high-end fusion of the classic French Croque Monsieur and Italian Arancini, featuring post-oak cold-smoked risotto, nutty Gruyère, and salty Jambon de Bayonne, served with a silky Mornay dipping sauce.
In a large saucier, sauté shallots in butter until translucent. Add arborio rice and toast for 2 minutes until the edges are translucent.
Toasting the rice creates a protective shell that prevents it from turning to mush.
Deglaze with white wine and simmer until absorbed. Gradually add warm chicken stock one ladle at a time, stirring constantly until the rice is al dente.
Constant stirring releases the starch, creating that signature creamy viscosity.
Fold in the diced Jambon de Bayonne and 6 oz of shredded Gruyère. Spread the risotto onto a parchment-lined sheet tray to cool to room temperature.
A flat layer cools faster and more evenly.
Place the cooled risotto in a cold smoker at 70°F (21°C) using post oak wood. Smoke for 45 minutes to infuse the fat and starch with clean blue smoke.
Keep the temperature low; we want to flavor the rice, not cook it further.
Form the smoked risotto into golf-ball-sized orbs (about 1.5 inches). Chill in the refrigerator for at least 30 minutes to set.
Cold orbs are much easier to bread without falling apart.
Prepare the Mornay: Melt 2 tbsp butter, whisk in flour to create a roux, and cook for 2 minutes. Gradually whisk in milk until thickened. Remove from heat and whisk in 4 oz Gruyère and nutmeg. Keep warm.
Don't let the sauce boil once the cheese is added or it might break.
Dredge each risotto ball in beaten eggs, then coat thoroughly with panko breadcrumbs.
Press the panko in firmly for a superior crunch.
Heat oil to 350°F (175°C) in a heavy-bottomed pot. Fry the arancini in batches for 3-4 minutes until deep golden brown and the cheese center is molten.
Do not overcrowd the pot or the temperature will drop, resulting in greasy bites.
Drain on a wire rack and serve immediately with the warm Mornay dip.
A wire rack prevents the bottom from getting soggy.
This is where the precision of the French mother sauces meets the rustic soul of Italian street food, all kissed by the blue smoke of Central Texas. Cold-smoking the cooked risotto before forming the balls is the secret to a deep, integrated flavor that doesn't overwhelm the delicate Gruyère. Ensure your risotto is completely chilled before forming the balls to maintain structural integrity. For the Jambon de Bayonne, if you can't source it, a high-quality Prosciutto di Parma is an acceptable substitute, though the French ham offers a specific nuttiness that pairs perfectly with the post oak.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.