fry in hot oil
until golden brown – about 3-4 minutes.
At
the risk of sounding like a broken record - in my defence staying
true to Italian cuisine – serve the arancini with the tried and
tested Alfredo sauce, garnishing with chopped flat leaf parsley.
You
can scale up or down i.e. as an entrée or a larger portion for a
supper dish.
As an alternative entrée serve the arancini with redcurrant jelly
and a raw slaw.
By
the way, you can freeze the basic risotto – i.e. the remaining half
left in the tray - to use whenever. The finished arancini also
freezes well – let it defrost in the fridge during the day, to
serve in the evening – place on a baking sheet and pop into a
pre-heated oven 200c/180fan/Gas 6 for 10/12 minutes.
I
can do no better than quote the idiom “works like a charm”!
Happy
New Year!
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