16 March 2012

Golden Balls of Loveliness....





...that title has got you a little curious hasn't it...no it's nothing like that!! It's arancini, that great recipe for leftover risotto...that I had never attempted until the other day!! Here is the result...






After reading about fifty different recipes and articles about arancini and different methods for making...I decided that Bill Granger's recipe on the Independent's website was the one for me...not only because it so happened that I had previously made a saffron risotto, but also because he bakes his, and I wasn't in the mood for deep frying...as always with a recipe that isn't mine, and I can link to, all I shall do is share my pictures and comment upon the results...
 The best tip Bill gives in his recipe is to wet your hands whilst shaping the arancini...they really are sticky!!
Whenever I egg and breadcrumb anything I like to flour all the bits first before moving on to the more messy egg and breadcrumbing!!

Once I had coated all the arancini, I popped them in to the fridge for about 30 minutes to 'set' as I had heard they can break up sometimes...fingers crossed...don't want all that gooey mozarella oozing out!

Just before popping into the oven, I rolled them in some olive oil...but my baking tray was too small really, so had to roll and push to one side whilst rolling the next!! Never mind, will remember for next time!

I turned mine after about 12 mins cooing time...and then after 25mins they were cooked and ready to eat! A couple had split, but no mozarella oozing out, just a hint of golden saffron risotto peeping out of the crumb coating!

These were meant to be a starter...but after seeing how big they were (possibly too big for a starter!!) I decided to have these with my roasted veggie couscous instead of the planned haloumi...

And they went down a treat!! Definitely one to make again...and a great way to use up leftover risotto...Thanks Bill x

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