THIS week I have two super arancini recipes. Essentially deep-fried rice balls from Italy, these are great to have already prepared so you only need to heat them up in the pan.
They are also useful for using up odd bits of fish or meat left over from cooking. They are perfect as appetisers when you have a glass of wine with friends, or as a small starter dish for a dinner party. Or a lunch by yourself – they are one of my favourites so any excuse really,
FOR BOTH THESE RECPIES YOU'LL NEED:
1.5 litres of stock or water
500g Arborio rice (It is best to use rice which has been cooked the day before and kept in the fridge.)
1 pinch salt
1 pinch saffron
50g pecorino cheese, grated
1kg panko breadcrumbs, blended (available from Asian supermarkets)
vegetable oil for deep frying
For the batter:
350g plain flour
1 egg
Start by placing the stock on the hob and bring to the boil. Add the rice, salt and saffron and bring back to the boil, then simmer until the rice is tender. The rice should soak up all the water so leave to soak up the stock. As it cools, add the pecorino cheese and mix thoroughly. You can use parmesan or grated mozzarella. Place on a tray and cling film.
You can leave this in the fridge for a day. When ready to use, bring to room temperature.
ARANCINI WITH MUSHROOMS
(Makes about 10)
For the filling:
2 tblsp olive oil
1 clove garlic, finely chopped
½ medium onion, finely chopped
180g wild mushrooms, cleaned and finely chopped
120ml white wine
In a large pan add the olive oil and cook the garlic and onion and cook until soft; add the chopped mushrooms and stir. Add the white wine and keep on heat until the liquid has evaporated but still moist. Remove pan from the heat and leave to cool. You can mix the mushrooms with the rice at this stage.
ARANCINI WITH SEAFOOD
(Makes about 10)
For the filling
5 plum tomatoes
2 tblsp olive oil
1 clove garlic, finely chopped
½ medium onion, finely chopped
225g mixed seafood (I would use squid, prawns and any white fish)
120ml white wine
Peel the tomatoes – the best way to do this is to cross the top of the tomato with an x and place into boiled water. Leave for 10 seconds and then drain under cold water. These should peel easily. Cut the tomatoes in half, remove the seeds and chop the flesh finely.
In a large pan add the olive oil, garlic, the onion and cook until soft, then add the seafood and stir. Add the white wine and keep on heat until liquid has evaporated but still moist. Add the tomatoes and cook until the liquid has evaporated.
Remove pan from the heat and leave to cool. Once cooled, you can mix with the rice.
TO COOK (both recipes):
Beat the flour and egg together adding a little water to help bind. You want the mixture to be creamy, not watery.
Set up the breadcrumbs in a bowl to make the balls of rice. I like to take half the breadcrumbs and blend these and add back to the non-blended. Make a spoonful of rice mix into a ball, dip into the flour and then in the breadcrumbs. Repeat until all the mix is used.
In a deep frying pan add the cooking oil and heat until bubbling. Add the arancini, and cook on all sides, it is best to do these in batches. Once browned all over, remove to a piece of kitchen roll to dry, then serve.
