Monday, February 8, 2016

Arancini (with Broccolo Fiolaro)

The batch of Broccolo Fiolaro risotto made quite a bit, so we had leftovers.  We warmed some up in the microwave and ate it that way, but it wasn't as good as fresh.  So I decided to form it into balls and fry it up- or make Aranicini!  I stuffed these with fresh Asiago cheese (that we bought a week or so before on a trip up there).  I also coated them with Panko- Japanese breadcrumbs.  Those are the only breadcrumbs I keep around and they're delicious.  These were very good! A wonderful way to enjoy leftover risotto.

Arancini (with Broccolo Fiolaro)
basic method from here

leftover risotto
1egg, beaten
1 egg
1 tablespoon milk
4 ounces soft (not aged) Asiago cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup dry bread crumbs (I used Panko)
1-2 cup oil for deep frying (I used sunflower)

1. Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.

2.  Heat oil for frying in a small skillet (uses less oil) to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels.

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