to
over-indulgence is simple tasty food and right about now we really
begin to crave it, so here we have :
Arancini
For
arancini, aka rice balls, you'll need a
basic risotto recipe
:
1
litre vegetable or chicken stock
40g
unsalted butter
1
tbsp groundnut oil
2
small onions, finely chopped
3
garlic cloves (or 3 tsps paste)
350g
risotto rice
150ml
dry white wine
2
tbsps flat leaf parsley, finely chopped
100g
Parmesan cheese, grated
salt
and black pepper
Bring
the stock to a boil and simmer gently. Heat the butter and the oil
in a pan and fry the onions and garlic until soft. Season with salt.
Stir in the rice and fry for 2 minutes until the edges become
opaque. Add the wine. Start adding the stock, a ladle at a time –
the liquid should be absorbed before you add the next. Add the
parsley, black pepper and the Parmesan cheese.
It's
imperative that your stock is kept hot and added a ladle at a time.
If you follow these basic principles you'll be fine.
Tip your risotto
into a tray bake, cover and cool, then fridge. You can leave for a
couple of hours or overnight – whatever suits you best. The tray
measures 12” or 31cms - with the tray bake lengthways in front of
you cut the risotto in half. Each half tray ( 6” or 15.5cms) gives
you 9 arancini weighing approximately 80/90gm approximately. Using
one half divide into 9 squares – 2½” (6.5cms) 5” (13cms) and
7½” (19cms) and set aside. I used a good old fashioned school
ruler – works a treat. You can continue and make another 9 or
freeze the remaining risotto as it is.
Prepping
this way will give you pretty much similar sized arancini but don't
lose sleep over it!
You
might think there appears to be a lot of work here but the recipe is
simplicity itself and it can be made in stages, whenever you have
time.
Happy
New Year!
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