As I've launched my novel, The Diminished, into the query trenches, I've been keeping myself extraordinarily busy. In addition to my full time job, I've been working with Raina, my horsey project, and picking up all the catering gigs I can manage.
Last weekend I helped out at an engagement party and ended up frying up platter after platter of arancini, fried balls of risotto, which we served over tomato basil cream. The guests loved them, and I ate more than my fair share. Testing, you know? (I also ended up "testing" an inhuman amount of Humbolt Fog, the best blue cheese I've ever eaten.)
In honor of keeping busy, and because all that busy has meant I haven't had time to cook for this blog in a while, a recipe for arancini.
- 2 cups leftover risotto (see here, here, or here)
- 1 cup flour
- 1 cup panko bread crumbs, finely ground
- 3 eggs
- 2 tablespoons of water
- vegetable oil for frying
Allow risotto to cool overnight. Heat oil in a deep pan or heavy pot (I used cast iron) to around 375-380 degrees Fahrenheit.
Place flour, panko, and eggs in three separate shallow dishes for dredging. Season the flour and the panko with salt and pepper to taste. Beat eggs with water.
Working in batches, roll risotto into roughly 1.5" balls, then dredge them in flour, then egg, then breadcrumbs, and fry for 4-7 minutes, until golden brown. Drain on a paper towel and serve with a tomato-based sauce. (We added cream, grated garlic, and basil to a marinara and called it a day. It was delicious.) Top with chopped basil.