Saturday, December 10, 2011

I am so obsessed by food whilst I can't eat much of it, and my friend, Katie, posted about arancini this week. Hers are healthier than mine, and far better for you, but I thought I would share my tried and true recipe anyway!

I find that to make arancini, it is easier to mould the balls from a baked risotto than a stove top one, and you have to let it cool first. I make risotto just to make arancini, really. It's time consuming but the noms are worth it. My favorite recipe for this is a baked mushroom one - vegetarian ftw.

Preheat your oven to 180c. Put 3c of vegetable stock and 1.5c of cold water in a saucepan. Bring it to the boil, then simmer covered until you need it later on.

Melt 25g butter in another saucepan, and cook about 400g mushys. Mixed mushrooms are good, but almost always just use button ones, because they're the easiest to source! Cook them a few minutes until they brown, then move them to a bowl and set aside. Melt another 25g butter and add a finely chopped brown onion, and 2 crushed garlic cloves until soft. Add in 2c of arborio rice and stir until coated with the oil/garlic/onion mix for a minute or so, then put the mushrooms back in. Next add 1/2c dry white wine and boil and stir until it is all but evaporated.

At this point I get out my baking dish and tip the mix into it, then pour the pre-prepared stock over the top, evening it all out gently with a spoon. Cover it up with foil, and put it carefully in the oven. Bake it for 25min, stir it every so often. Remove the foil and bake it another 5 minutes or until all the liquid is absorbed.

Remove it from the oven and stir in 1/3c fresh chopped chives and 1/3c parmesan (or cheddar) cheese. Try to resist eating it all. I always set aside a small bowl for my lunch, and use the rest for dinner arancini! Now leave it to cool.

About an hour or so later, you're set to go. Prepare 3 bowls on your work surface. In one, put some plain flour, the next, beaten egg, and the final, breadcrumbs. Cut up some small cubes of mozzarella cheese, and have them handy too. Some people put bolognese sauce in the centre with the cheese, that's pretty traditional, but I wanted mine vegetarian (plus it was easier than working out how the hell to get bolognese sauce in the middle without a massive mess!)

Anyway, scoop about a small handful of your risotto up and start moulding it into a half ball, stick a square of mozzarella on it then grabe some more to cover it up and make it into a ball. Roll it in the flour, then the egg, then the breadcrumbs and set it on a plate. Repeat until your risotto is gone!

Next, heat a pan of shallow oil to super hot. Place arancini in the hot oil and turn as it browns, then put it on a baking tray. Repeat until all are browned then bake in the oven at a low temperature for 15-20m until heated through.



Emma M said...

yum! I need to give this a try!

Peggy said...

Oh look out, I need to try this! I love mushroom risotto and make it quite frequently, I will give this a shot next time I am making it. Thanks for sharing Kelly. xo

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