Arancini

Part 2.....

So I finally got around to getting the pictures off my old phone!

This will probably be my shortest post, because if you have leftover risotto turning it into arancini is a really simple process.  What you end up with is a classic Sicilian street food.

Here is what you need to do...

Take the cold risotto and scoop it out into balls

Grab 2 bowls...in the first beat up a few eggs and in the second add some bread crumbs

Next, roll the risotto balls in the egg, then roll in the bread crumbs

Put them in the fridge for about 30 minutes to cool

While they are cooling heat up some oil...either in a dutch oven or a deep fryer to 375.

Drop the risotto balls into the hot oil and fry until golden brown

Place on a paper towel and sprinkle with salt

Now all that's left to do is eat them!

Risotto

This will be part 1 of 3 posts...each leading into the other

I recently picked up a Fagor Lux Multi-cooker which I will discuss more about in part 3.  The first dish I prepared with the Multi-cooker is a risotto which takes roughly 12 minutes

8 ingredients is all that stands between you and a nice creamy risotto

2 Tablespoons olive oil

1 shallot diced

1 cup Arborio rice

2 cups chicken stock

1/4 cup white wine

1 teaspoon saffron threads

1/4 cup grated parmesan cheese

1 tablespoon minced parsley

When using the Multi-cooker you just use the saute setting to brown the rice and onion, then toss the rest of the ingredients in the pot, lock the lid, set the timer and walk away for 7 minutes, once it's done you open the lid, stir in the cheese and parsley and you are done!

In part 2....I will cover Arancini