It's time for another challenge! This month it's arancini. That's fried risotto balls with a mozzarella centre.
This is a typical Sicilian dish. In Rome you have something similar, supplí.
You make this with risotto and preferably risotto a day or to old. The best part about that is that you have 2 meals for the effort of 1 basically.
Did I think this was a difficult dish to make? Not really. The hardest part is making the risotto. You want that to be just right and not too soft otherwise it'll fall apart during frying.
I served a great chili oil with these arancini. I bought thesechopped chili's and added some chopped garlic and olive oil. Great!
For the risotto
- 150 grams risotto
- 1 onion, diced
- 1/2 teaspoon saffron
- 1 cube of chicken stock
- 1 liter boiling water
- 2 tablespoon creme fraiche
- 70 grams parmesan cheese
- bit of olive oil
Voor de arancini
- 1 ball of mozzarella, diced
- bowl of flour
- bowl of panko
- bowl with 1 egg beaten
- sunflour oil for frying
- Heat up a bit of olive oil and sweat the onion. Add the risotto rice and stir until glossy.
- Add the chicken stock cube and bit by bit boiling hot water, Keep stirring and when the risotto gets dry, add more water.
- When the risotto has cooked, this takes about 20 minutes, add the creme fraiche and Parmesan. Make sure the risotto isn't very wet when adding this. When you pull a spoon through the risotto the rice must slowly come together. Add pepper for seasoning.
- Let the risotto cool off, cover and let sit in the fridge for a day or 2.
- Get a tablespoon of risotto and press flat. Put a cube of mozzarella in the center and fold the risotto around it. Form into a ball, this works better when your hands are moist.
- Cover the ball with flour, than egg and finally the panko. Repeat with the rest.
- Heat up a frying pan, place the arancini meanwhile in the freezer.
- Fry the arancini until golden brown. Serve immediately.