Creamy to crispy: risotto to
R
isotto easily turns from a rich, luxurious rice dish into arancini—a crispy, fun, rice dish. A productivity champion in the kitchen, it’s versatile with many flavour combinations, easily transitions from mains to appetizers, freezes well, loved by all ages, and all this with fairly little work. Sometimes I make risotto just so I can make arancini. A “leftover” dish that improves on the original. Traditionally, arancini are made bigger and served as a main, however, making them smaller increases the crunchy to creamy texture ratio, which is always a winning scenario. Basic Risotto
Serves 8 (reminder: you are making enough so you purposefully have leftovers to use for arancini) 3 cups (750 mL) stock 2 Tbs (30 mL) olive oil ½ large onion, small dice 3 cloves garlic ½ cup (125 mL) white wine 2 cups arborio/risotto rice 1 tsp salt ¾ cup parmesan cheese, grated
4. Add parmesan cheese, stir and serve. Note: it is easy to alter this recipe to add your favourite flavours. Try a different cheese (like a goat cheese), and easy additions like spring peas, summer corn, and root vegetables.
To Make Arancini
1. Heat olive oil in a high-sided pot until it reaches 350º F. 2. Scoop cold risotto into balls and roll between your palms to make sure they stick together. Roll in flour, then beaten egg, then panko. 3. Add balls into oil being careful not to overcrowd the pot. 4. Fry approximately 5 minutes turning as they start to brown. 5. Remove with a slotted spoon and drain on paper towels. Serve. Store in oven on low to keep warm as you finish frying all the arancini balls.
Green Goddess Arancini Makes 10 x 4 cm balls
2 cups leftover risotto 1 egg, beaten ½ cup flour ¾ cup panko (or fine breadcrumbs) Method as above
Green Dip for Arancini Makes 2 cups
1½ avocados ½ cup (125 mL) plain Greek yogurt 5 cilantro leaves, rough chop 4 sprigs parsley leaves, rough chop 3 pickled jalapeños, rough chop 1 Tbs (15mL) jalapeño liquid
Green Goddess Risotto
Combine all ingredients in a bowl with a hand blender until smooth.
3 cups (720mL) vegetable stock (or as per rice package) 1 Tbs (15 mL) olive oil 3 green onions, thinly sliced 2 cloves garlic, rough chop ¼ cup (60 mL) white wine 1 cup arborio/risotto rice 1 tsp salt 2 Tbs basil, chiffonade 2 tsp tarragon, rough chop 2 Tbs parsley, chiffonade ¼ cup watercress, rough chop
Mushroom Risotto
Serves 4
1. Heat stock in a small pot over medium heat. Let simmer until needed. 2. Heat olive oil in a medium sized pot over medium heat. Add onion and let 1. Heat stock in a small pot over medium cook 5–8 minutes. Add garlic and let heat. Let simmer until needed. cook another 3 minutes. Add white wine 2. Heat olive oil in a medium sized pot and let reduce 5 minutes. over medium heat. Add onion and cook 3. Add rice and salt. Slowly start adding 5–8 minutes. Add garlic and let cook your stock 1 ladle at a time and stir the another 3 minutes. Add white wine and risotto. let reduce 5 minutes. This process should take about 20–30 3. Add rice. Slowly start adding your minutes and the riceSTORY should AND be creamy stock 1 ladle at a time and stir the risotto. PHOTOS BY NATALIE FINDLAY but with a slight bite. This process should take about 20–30 26 Culinaire | March 2020
minutes and the rice should be creamy but with a slight bite still. 4. When ready add herbs and stir well, before serving.
Serves 4
3 cups (750 mL) mushroom stock (or your preference) 2 Tbs butter 1 small onion, small dice 3 cloves garlic, rough chop 8 sprigs thyme 2 cups mixed mushrooms, chopped small ½ cup (125 mL) white wine
