Photo Credit: Greg Hudson
I have a new 8 & $20 up on WineSpectator.com this week –
Beet Risotto with Herbed Chicken Tenders.
It’s creamy, delicious, and bright pink. What’s not to like?!
I highly recommend making extra of the risotto, because if
you have leftover risotto, arancini are a breeze.
This is a bit of a non-recipe because you don’t really need
exact quantities. You’ll need an egg, breadcrumbs (I used panko here), cheese (I used leftover
goat cheese from the recipe), and cooking oil.
Add some breadcrumbs to the risotto, then beat an egg and mix
in enough of each so that the mixture is lightly moist but can hold its
form. Roll the mixture into medium sized balls—a small handful each. Make an indent into each risotto ball
and stuff a small piece of cheese into each ball and then pinch them
closed. Pour more breadcrumbs into
a bowl, then roll each of the balls in the breadcrumbs. Heat a generous amount of oil in a pan
or crank up the deep-fryer, then throw in the balls in batches and cook until
they’re golden brown.
Arancini are addictive in any form and you can certainly eat
them on their own, as a snack or appetizer. Here, I made them a bit larger and
served them on a salad with some caramelized onions, crushed hazelnuts, and topped it all with crispy sage leaves from the recipe.
No comments:
Post a Comment