Fried Risotto
Cook Time
40
mins
Calories
490
Serving Size
6
Carbs
50
Fat
10
Protein
45
Photo by:
TheSpitefulChef
description
Arancini - such a great presentation, with a little soup :)
ingredients
Arancini assembly
1 egg
2 C breadcrumbs (dry)
1 pan cold risotto (recipe below if you need one)
8 small pieces of mozzarella
at least 3 inches of vegetable oil or olive oil, heated to 355 F (I use a deep fryer)
Basic Risotto - if you don't already have a recipe you use
(must be made at least 4 hours ahead of time)
2 T butter
1/2 sweet, white onion, finely diced
2 C rice (I used carnaroli or arborio)
6 C chicken or vegetable stock, hot and salted to taste
A splash of dry white wine is optional
1 T butter to finish
directions
Arancini assembly
-Form balls of risotto with an ice cream scoop. Pack tightly with your hands.
-Form a well in the center and stick in a piece of cheese. Repack into a ball.
-Roll in egg wash
-Roll in bread crumbs
-Repeat with remaining risotto
-Fry in oil until golden brown on all sides
-Drain on a paper bag or towel
Easy Risotto instructions (bypass if you have a recipe you already use)
-Melt butter in a large, high-sided skillet.
-Saute onions until they start to become translucent.
-Add rice and saute (dry) until it starts to turn semi-translucent as well. Have it on medium-high heat.
-Add a splash of wine and stir until it’s completely absorbed and the rice looks dry again. Or skip this step.
-Then add about 2 C of hot stock. It should sizzle pretty loudly because the rice is dry and hot. Stir with a wooden spoon in circles, slowly and constantly. When the stock is almost completely absorbed, and a wooden spoon leaves a trail across the pan, add another 2 C stock. Keep stirring in circles. Repeat, until your rice is al dente (meaning it still has a touch of firmness to it).
-The final texture should be creamy, with almost a very thick “sauce” forming around the rice. This is just starch from the rice combined with stock.
-Pull from the heat immediately and stir in another T of butter. Then immediately spread on a cookie sheet or hotel pan to cool. After about 10 minutes, cover it and put it in the refrigerator to chill thoroughly.
Much more here - http://www.thespitefulchef.com/2010/04/marriage-and-fried-things.html