Making Arancini
Simple instructions: Take cooled risotto (leftover from the day before is perfect or just make a full batch just for Arancini) and scoop a small ball of it onto your damp palm. Flatten it slightly and scoop a bit of filling into the middle of it. Gather the risotto into a ball, encasing the filling. Bread and fry until crisp and brown. The filling in these is tiny chunks of fontina cheese, grated parmesan cheese, beaten egg, parsley, salt and pepper.
A short video of the process of filling the arancini:
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