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Thursday, November 15, 2012

Arancini carbonara (Fried risotto balls in carbonara style) (Italian)

We recently discovered arancini (fried risotto balls) and can't get enough of this lovely finger-food appetizers. Their name means "little oranges" and they're called that because of their orange-like color they get from the breadcrumb crust.
For this particular recipe we used a bit of our risotto carbonara.
Every time you have a little leftover risotto this is the thing to do with it. Enjoy :)

Last year: Chicken liver parfait with sage and red wine

Ingredients (serves 2 as main, 4-6 as starter):
  • 2 cups left-over risotto carbonara
  • 50 g grated Parmesan
  • 50 g finely ground breadcrumbs + 2 extra tablespoons
  • 1 egg
  • vegetable oil for frying
  • some green lettuce leaves for serving

Put the risotto in a bowl (and break it a bit with a fork if it's hardened). Add the egg, Parmesan and breadcrumbs.

Mix it very well into a mass. Heat a generous amount of oil in a deep pan. Form balls out of the mixture and dip them through the extra breadcrumbs:

Fry them in the oil, leaving a bit of space between them, for about 1 minute on each side or until orange-golden-brown all over.

As they're ready transfer them to a bowl and keep warm. Fry the rest until you finish up all the risotto mix. Serve them on some green lettuce leaves for a touch of freshness.
It's done, dig in! :)

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