ARANCINI
You can always use leftover risotto - just start the recipe from step 6
Provided by Maddie Rix
Categories Starters Jamie Magazine Alfresco Dinner Party Italian
Yield 16
Number Of Ingredients 25
Steps:
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through - about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs - if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
Nutrition Facts : Calories 549 calories, Fat 34.4 g fat, SaturatedFat 7.7 g saturated fat, Protein 14.9 g protein, Carbohydrate 44.2 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ARANCINI
There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
Provided by Alexa Weibel
Categories dinner, finger foods, grains and rice, appetizer, side dish
Time 1h15m
Yield About 2 dozen
Number Of Ingredients 18
Steps:
- Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
- Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
- Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
- Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
- In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
- Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
- Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
- Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
- Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.
MUSHROOM ARANCINI WITH ROASTED TOMATO SAUCE
Crispy mushroom arancini stuffed with melty mozzarella and deep fried to a crisp, golden brown served with roasted tomato sauce is a great appetizer.
Provided by Alida Ryder
Categories Appetizer Arancini Risotto Vegetarian
Time 1h15m
Number Of Ingredients 11
Steps:
- To make the roasted tomato sauce, pre-heat the oven to 200ºc.
- Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
- To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
- Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
- Drain on kitchen paper and serve with roasted tomato sauce.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 69 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES
Provided by Tina Miller
Categories Cheese Citrus Mushroom Pasta Sauté Vegetarian Quick & Easy High Fiber Asparagus Spring Chive Shallot Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
- Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
- *Available at some supermarkets, and at Italian markets and specialty food stores.
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
MUSHROOM AND ASPARAGUS PASTA
Simple and yummy pasta
Provided by rose.moon
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
- Cook pasta according to instructions on the pack.
- Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
- Heat the oil and cook the garlic and mushrooms for one minute, stirring.
- Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
- Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
- Serve immediately with the remaining cheese sprinkled on top.
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EXOTIC MUSHROOM ARANCINI
This dish is perfect as a starter or as finger food at a party! It is an ideal dish to make if you have some left-over risotto. The inclusion of the Livesey Bros Buna Shimeji makes this dish individual and gives it extraordinary flavours. For more Exotic Mushroom Recipes visit www.mushroommeals.co.uk!
Provided by lhood13
Time 45m
Yield Serves 16
Number Of Ingredients 0
Steps:
- Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft
- Add the risotto rice and cook for a further 2 minutes before adding the white wine
- When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed
- Set the risotto to one side to allow it to cool
- Meanwhile, heat a pan of oil (for deep frying)
- Lightly fry the Buna Shimeji for 1 minute then set aside
- Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth
- Coat the ball in the flour, then the egg and finally breadcrumbs
- Follow this process with the remaining risotto until you have made 16 balls
- Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER
Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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