Really, it was just leftover risotto.But there's this neat dish you can make from it: Roll it into balls, dredge the balls in egg and flour, and then fry.
I used garbanzo flour because it fries so nicely, and because we might have to talk about wheat flour sometime soon. It tastes a little beany, so I'll be experimenting with mixtures of "alternative" flours next time.
And I fried the balls in butter, rather than inches of hot oil. I don't deep fry. They came out... cute, not precisely round.
This is called arancini in Italian, but mine were much, much smaller than little oranges.
First time I've ever tried this preparation, and it was easy. If I have leftover risotto in the future, I will definitely do this again.
Oh, and the other thing I tried for the first time? That arty smoodge across the plate. It's basil-arugula pesto applied with a rubber spatula in just the perfect quantity.
I know. Arty smoodges are probably already passé.
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21 comments:
Okay, you've really got me drooling this time. Need to go make some lobster risotto and restrain ourselves from eating it all the first day so we can have arancini the second day. Seems complicated, but worth it.
I hope we don't have to {small voice} talk about wheat flour {/small} but you're still welcome at our house for dinner any time -- we love a good challenge.
xoxo
I’ll confess to making risotto just so I can make arancini. Did you put wee cubes of mozzarella in the middle?
O, and try rice flour, a nice nutty sort of flavour.
Zoomie: So not complicated. Eat a lobster meal in a restaurant and save the leftover meat and shells. Make a shell broth (30 min.). Make a risotto some time later; easy peasy; don't know why it's so scary. Then, roll it into balls. :D
Anita: {small voice} can you stand it? not diagnosed but doing a good job of differential at home. {/small}
xoxo
PS: Cranky is totally into this challenge. What a knight.
Mouse: Ha. No, we didn't put the mozzarella cubes in because I'm avoiding fresh cheese. Maybe it's just wheat I'm supposed to avoid. Tummy ache = difficult.
I love rice flour! Got a sack of it.
Sorry to hear about the wheat flour thing, but I know there are a lot more options for it than there used to be.
And relax, arty smodges will never be out!
Kalyn: The best thing about it is feeling good. Gad, I hated not feeling good. But... it's a scary new paradigm. Thanks for the good cheer. When you comin' out this way?
Tried to find the word (Italian) for kumquats, since you seem to have made something smaller than oranges. Closest is "fortunelli" -- quite lovely, no?
Kudzu: These were close to the size of a prugna. :) (Not quite as lovely.)
Fresh Peas?
I will have an abundance of Genovese and Lemon basil for Pear trade in about a month.
crapulance, forgot the cheese thing - bah.
Didn't one of us have something like this when we met at vin antico? Your version looks delicious!
Chilebrown: Fresh peas, indeed.
Isn't it clever how basil knows when to be ready? You will get sacks of pears whether you trade with me or not. xx
Mouse: I'm hoping to reintroduce dairy, but I keep running into people who are both lactose and gluten intolerant, so there's some scientific pairing. Darn.
Anna: You and I had the eggs in tomato sauce, I remember that. I'll tell you, this turns out to be rather simple homecooked food!
You can charge five dollars extra a plate when you include the arty smodge.
Could I be very prosaic and ask for a hearty dollop, rather than an arty smoodge, please? Even though it will set my sophistication quotient back several notches.
Greg: You crack me up. Last time you upped the value of a dish I made (because of the plating), I think it was only a couple bucks. I must be getting good! :D
J-in-Wales: You may have all you like, my dear. I have some adorable new small plates to hold your dollop.
Artie Smoodge was my college roommate. Not sure if he's passé, but it wouldn't surprise me, given how much he drank.
Absent dairy, try a bit of bacon or anchovy in there, along with maybe a daub of pesto.
Peter: Artie. That dick. He was always wearing your clothes.
Thanks for the ideas about anchovy (and pesto, which we did use). The risotto was ridiculous with lobster, and didn't need much else, but I've learned I might be safe with goat and sheep cheeses. Yay.
I don't think arty smoodges will ever be passe.
Sweet Bird: This was my first time trying arty smoodges. I liked the "restraint" in the amount of sauce. I think I'll be trying it again!
arancini is the best way possible to use up old risotto. try adding little "treasures" in the middle of them next time - maybe a hunk of mozzerella or piece of pancetta or ham. maybe a few peas. i love that you used chickpea flour. you've gotta make a farinata if you like the flavor (http://www.weareneverfull.com/farinata-crispy-nutty-canvas-for-your-creations/)
We Are: Thanks for the link! I'm coming over now. xo
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