Happy new year to everyone!
Like most people, I will be eating more salads and upping my exercise to get over the excess of the holidays. The jeans still fit, but I know I've eaten too many bad-for-me foods over the past two weeks.
But before I head into healthy-recipe season, I want to share the last of the fried recipes from Chrismukkah dinner. To say these were crowd-pleasers is an understatement. They disappeared just as quickly as I could set them out.
This recipe is ripe for experimentation, and you could make it with other varieties of risotto. Just make sure to keep the mozzarella cubes small enough to pop in the middle of the rice balls, and after experimenting on the size I recommend keeping them about the size of ping-pong balls.
Arancini di Riso (Deep-Fried Risotto Balls)
Adapted from Lidia's Italy in America by Lidia Bastianich
5 cups low-sodium chicken stock
3 tbsp. olive oil
1/2 tsp. truffle or kosher salt
1 tsp. fresh-ground black pepper
1 cup frozen peas, thawed
1 cup fresh Parmesan, finely grated
12 basil leaves, chopped
4 oz. fresh mozzarella, cut into small cubes
1 cup all-purpose flour
2 large eggs, beaten
2 cups fresh bread crumbs, toasted
When all the arancini are assembled, add them a few at a time to the oil. Fry until a deep golden color, turning them over with a wire skimmer to ensure they're browned on all sides.
Drain the arancini on cooling racks covered with paper towels. Makes about 30 arancini.