Food of the gods - Risotto and Arancini

Now, I know this is not a healthy food. I know that this food in particular, it just for the naught occasions - however I was feeling very naughty the other evening and was craving this heavenly treat - chorizo, chicken and mushroom arancini!

 

I first became addicted to this ridiculous food a few years ago at a function. Now, I have been a risotto lover since I can remember. My father cooks the most incredible risotto and for years, I have been trying to out-do him (failing every time!). But this has been the first time I, Chloe Elliott, have ever cooked arancini! Now, for the recipe - I want to let everyone know, you can do this SOO many ways and flavours. You can have vegetarian, gluten free, lactose free, vegan friendly... every possible allergy can be accommodated for with this treat - you just need the right ingredients!

 

I will go through my risotto recipe, then how to turn them into little crumbed balls of joy! Let me know what you favourite flavour risotto is - there is SO many to choose from!

 

Ridiculous Risotto

Serves 8

 

Ingredients

1 bag of Arborio rice (150g)

1 brown onion diced thinly

2 x Salt reduced chicken stock

3 x chicken breast fillets (diced)

3 x chorizo (sliced thin)

6 x brown mushrooms (any type will be okay!)

1 bottle of white wine (good for the risotto and for you!)

Salt and Pepper

Chilli Flakes or Cayenne Pepper

Parmesan Cheese

Olive Oil

 

Method:

Heat up a pot with a dash of olive oil and fry off the Arborio rice, making sure it browns all over

Pour enough stock over the rice and turn the heat to medium

Allow the rice to soak up the stock, then pour another batch of stock over the rice

In a pan, fry the chicken until golden. Once cooked, remove from heat.

Add the onion, chorizo and cayenne pepper until cooked through and remove from heat

Add all ingredients to the rice mixture and turn to a low/medium heat

Note: you want the rice to be light and fluffy, this can be done by adding the stock slowly and allowing the mixture to simmer.

 

 

Once cooked to your liking, remove from heat and serve with parsley, parmesan and a sprinkle of salt and pepper

 

Now, for the heavenly arancini! This is perfect use for left overs!! You need to make sure the risotto is nice and cold! You will get the perfect arancini if your risotto is cold and fresh!

 

 

Food of the gods - Arancini Balls

Serves as many as you like!

 

Ingredients

Left over risotto

3 eggs

Plain Flour

Left over bread (or fresh bread or bread crumbs)

Olive oil or canola oil

Cheese cubes (or shredded)

 

 

 

 

 

Method:

In a bowl, whisk eggs together with a splash of milk for an egg mix

Pour a splash of your egg mix into the bowl of your left over cold risotto

Mix through thoroughly so the rice is coated

Whizz your bread in a blender or food processer until it looks like fine bread crumbs.
(You can add any spices or salt and pepper to the bread crumbs for extra flavouring)

Pour breadcrumbs into another bowl

Pour oil into a pot 6cm high (enough to cover the arancini balls) and put on a medium heat.
You will know the oil is hot enough when you put a small piece of bread in it and it turns golden brown in 10 sec (or 190C for those with food thermometers)

Roll a 2cm ball of risotto in your hand. Press a cube of cheese into the middle.

Dip the ball into the flour, then egg mix, then bread crumb mix

Repeat this step until you have a plate/board of your arancini balls

Depending on the size of your pot, carefully put two arancini balls in the oil at a time.

This trick to this part is making sure you pull the arancini out at the perfect time
(You will know when it is done by the outside turning a gorgeous golden brown colour)

Repeat until all of your arancini balls have been cooks and serve with Aioli or tomato chutney.

 

 

 I hope you enjoyed this post! I know I certainly loved making it and writing about it all for you! Please comment or share with your friends and family! Over the next couple of weeks I will do some delightful Christmas special blogs so stay tuned!!!

 

C xx