Arancini recipe

As much as I like to eat frozen home made dishes for my convenience, eating the same dish for 2 or 3 days straight can get boring.

When you work full-time you thank yourself for the food you have cooked in advance and I appreciate it even more when I can choose between several meals from the freezer.

Last sunday I ate risotto with zucchini, mushrooms and bacon. It was very good and I still had a bit leftover so it went straight into the refrigerator. I soon remembered that a few months ago, I had some croquetts with risotto inside and so I decided to make them for dinner the next day!

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I looked for the recipe online and I found many. I also found that these rice balls have originated in Sicily, Italy and they call them ‘Arancini’ because of its orange shape. (Arancione = orange)

Each recipe I found was very similar to each other, these rice balls can be made of any type of rice, sauces and cheeses.

I will show which one was the one I made.

For the arancini you will need:

Leftover risotto

¼  cup Grana Padano (grated)

2 eggs

1 cup of all-purpose flour

1 cup of  breadcrumbs

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For the salad,  I used:

Lamb’s lettuce

Arugula  lettuce

Cherry tomatoes

1 Red onion

4 Tbs  Olive oil

2 Tbs Balsamic vinegar

Salt & Pepper

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Prepare your ingredients.

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1. Chop the onion into small pieces and cut in half the cherry tomatoes. Add the olive oil and balsamic vinegar and salt & pepper.

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Let it marinate while you prepare the arancini.

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2. Put the rest of the risotto in a bowl. Add 2 egg yolks (save the whites for the next step) and 1/4 cup of grana padano. Stir well without making it a pulp and try not to break the rice grains.

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Time to make some balls!

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3.  Using and ice cream spoon and/or your hands, squeeze the rice  firmly into a ball.

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4. Then roll the balls in the flour, then in the egg whites and finally in the breadcrumbs.

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5. Once the rice balls are ready, it’s time to fry them.

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6. Fry the balls for about 4 minutes or until they have a golden-brown color and a crisp crust.

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7. When ready leave them drain on a paper towel.

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8. Toss the tomatoes you prepared earlier with the arugula & lamb’s lettuce and decorate a plate.

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9. Depending on how big your rice balls are, put a couple of them over the salad.

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And pronto!

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And now a close-up ;)

Until the next time… Cheers!

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