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Arancini
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Transform leftover risotto into a delectable new dish by starting the recipe from step 6.
Ingredients:
- 1 lemon
- 2 onions
- 70 g Parmesan cheese
- 30 g unsalted butter
- olive oil
- 500 g risotto rice
- 1 big pinch of saffron
- 175 ml dry Italian white wine
- 2 litres hot organic vegetable stock
- 1 litre vegetable oil for frying
- 100 g shelled pistachios
- ½ a bunch of fresh oregano (15g)
- 1 x 150 g ball of mozzarella cheese
- 100 g caciocavallo cheese
- 150 g semi-dried tomatoes
- 150 g plain flour
- 3 large free-range eggs
- 300 g fine dried breadcrumbs
- 3 cloves of garlic
- 1 fresh red chilli
- ½ a bunch of fresh basil (15g)
- 1 x 400g tin of quality plum tomatoes
Instructions:
- Finely chop the onions, grate the Parmesan, and zest the lemon. Cook the onions in a large pan with butter and olive oil until soft. Add risotto rice, saffron, and wine, then gradually stir in stock until rice is cooked. Stir in Parmesan and lemon juice. Combine pistachios, mozzarella, caciocavallo cheese, tomatoes, oregano, and lemon zest for the filling. Form arancini balls with the filling wrapped in cooled risotto. Coat the balls in flour, beaten eggs, and breadcrumbs. Make arrabbiata sauce by cooking garlic, chilli, and basil stalks, adding tomatoes, and blending. Deep-fry arancini until crispy. Serve with capers, herbs, Parmesan, and arrabbiata sauce. Enjoy!