Sunday Dinner Club

"If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart."
 -Cesar Chavez

Arancini Di Riso

From the Italian stylings of Drew. 

Drewancini

Overview:

  • Deep-fried cheesy risotto balls
  • Prep time: 10 min (If risotto is prepped)
  • Cook time: 20 min.
  • Serves about 20

Ingredients:

  • Vegetable oil (Drew uses olive oil), for deep-frying
  • 2 large eggs, beaten to blend
  • 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
  • 1/2 cup grated Parmesan
  • 1 1/2 cups dried Italian-style bread crumbs
  • 2 ounces mozzarella, cut into 1/2-inch cubes
  • Salt

Directions:

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, parmesan,  and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the breadcrumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on December 19, 2012 by in Uncategorized.
%d bloggers like this: