Beetroot Arancini

I love arancini.   For those not in the know aranicini are delicious little balls of rice, coated in breadcrumbs and deep (or shallow) fried.  They are the best way of using up left over risotto, so good in my opinion that they warrant making a little extra risotto.  It is also perfectly acceptable to make risotto entirely for this purpose!

These little beauties I’m writing about here are made from a delicious beetroot risotto recipe by Annie Nichols who writes a fortnightly column for Stella Magazine, Cheat’s Dinner Party.  I have the good fortune of working with on her exciting new book and the risotto is plucked from there, you should also be able to find it on the Telegraph site – if not, you’ll have to wait for the book to come out! 

You can make Arancini from any old risotto though – I’ve added some goats cheese, walnut and thyme to the centre of these, but use whatever you think would go best with your risotto.  I think the traditional things to add are mozarella or ragu.

Makes 8-10 Arancini

750g left over risotto

100g goats cheese

a few sprigs of thyme

a few walnuts, crushed

1 egg beaten

4 slices of bread, crusts removed and bread blitzed to make breadcrumbs

Oil for deep frying

Preheat the oven to 200c.  Mix together the goats cheese, thyme leaves and walnuts.  Season with pepper.

Beat the egg in a bowl and spread the breadcrumbs out onto a plate.  Get a dollop of risotto in your hand and flatten it out.  Place a small teaspoon of the goats cheese in the middle and then bring the risotto round it to cover it up and form a ball.  Dip in the beaten egg and roll around so it’s covered.  Remove with a fork onto the plate of breadcrumbs and roll around again so it’s now covered in the breadcrumbs too.  Place on a plate and repeat with the rest.  This gets quite messy and an extra pair of hands can be useful!

Heat the oil (to test the temperature, drop a cube of bread in, it should brown in about 10 seconds).   Deep fry the arancini in batches, a few at a time, for two minutes and then transfer to a baking tray.  Once they’ve all been deep fried, place in the oven for 8-10minutes.  Serve with a ncie green salad.

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6 Responses to Beetroot Arancini

  1. Christopher says:

    I love the look of these left over risotti! what a great idea. Frippy put me on to the blog and I think I’m hooked! love the idea of nutty egg whites too. I have had 10 to use after making coconut ice cream and made a terrible pavlova – stuck to the tray! Yuk

    • Thanks so much Christopher. Sorry to hear about your pavlova, they can be tricky blighters. Small coincidence…my boyfriend’s brother gave me ‘the whole hog’ for my birthday last year – it’s such a beautiful book, lots of delicious recipes, so thanks for that too!

  2. Pingback: Risotto al Salto | Sifting and Sowing

  3. Only just seen this! I still owe you your book. I’ve been all over the place, but now all good. Wanna come for a Saturday lunch in a few weeks? Anyway love that you used my recipe for this and Arancini is a brilliant use for it too. X

    • Laura Fyfe says:

      pleased to hear things have calmed down a bit! would love to come for a saturday lunch, thank you…which saturday were you thinking of? I’ve made the clementine, caramel and pomegranate recipe in the book so many times for friends, it’s so delicious every time i think about it i want to make it xx

      • How about 24 or 31 of this month? I know it’s last minuteish but……yes it’s a good combo that pud isn’t it. Simple and simply delicious!! XX

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