If I had to describe Arancini, I’d say they are Fried Risotto Balls. I have to admit when I saw what they were, I did think was it worth the effort – Risotto is one of my most favourite meals and I couldn’t see that by frying it in breadcrumbs, it would be improved greatly. I was really surprised how nice they were though – Still not 100% convinced they are totally worth the bother and not certain I would ever chance making them for guests, but lovely nonetheless. I think Arancini are supposed to be served as a snack but they are filling and would be fine served with a tomato and onion chutney perhaps with a side salad as a main meal (About 3 balls per person would be fine).
I used my favourite risotto recipe but added some plum tomatoes as I thought the balls might be a little more tasty. I think the addition of the tomatoes made the risotto a little more liquify than I could have done with – The actual rolling of the balls is a messy nightmare and I was chunnering to myself the whole time that there was no way they’d stick together – BUT THEY DID!! I’m amazed and more than a bit chuffed with my self.
I’ve been a member of the Daring Bakers group before but had to stop when I got so busy with cake orders. I’ve joined again for this year though and have also signed up for the Daring Cooks challenges. Today people all over the world are posting about their experiences making Arancini. This month’s recipe suggestion came from Manu of Manu’s Menu
Bacon, Mushroom & Tomato Arancini
- 100 g Risotto Rice I used Arborio
- Knob of butter
- Half an onion or Leek chopped finely
- 300 g vegetable stock
- 2 large mushrooms
- 4 rasher bacon chopped really small
- Splash of Soy Sauce
- 1/3 tin Plum Tomatoes
- Ground Black Pepper
- 2 Eggs
- Plain Flour for coating the Rice Balls
- Splash of milk
- Melt the butter and soften the onions in a large pan.
- Add the rice and cook as traditional risotto, adding the vegetable stock a bit at a time.
- I fried the bacon first in a frying pan and added half way through cooking the risotto.
- Add the mushrooms and keep stirring.
- When the risotto is soft and most of the liquid has been cooked off, add the tomato and the soy sauce.
- Allow the risotto to cool and mix in one beaten egg - You might only need half an egg.
- Roll the risotto into balls around the size of a plum - any bigger and I worry that the inside egg will not cook (And it is also a nightmare to stop the balls from falling apart)
- Roll in the flour until fully coated.
- Mix together 1 egg and the milk and dip the floured ball in that, then straight into the breadcrumbs.
- Fry in oil until golden brown - eat immediately.
Linking this recipe up with Emily’s Recipe of the Week: