From creamy to crispy

Creamy to crispy: risotto to arancini

STORY AND PHOTOS BY NATALIE FINDLAY R 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 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 cook 5–8 minutes. Add garlic and let cook another 3 minutes. Add white wine and let reduce 5 minutes. 3. Add rice and salt. Slowly start adding your stock 1 ladle at a time and stir the risotto. This process should take about 20–30 minutes and the rice should be creamy but with a slight bite. 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. 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 Risotto Serves 4 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 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 cook 5–8 minutes. Add garlic and let cook another 3 minutes. Add white wine and let reduce 5 minutes. 3. Add rice. Slowly start adding your stock 1 ladle at a time and stir the risotto. 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.

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

Combine all ingredients in a bowl with a hand blender until smooth.

Mushroom Risotto 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

risotto to arancini

1 cup arborio/risotto rice 2 Tbs fresh oregano leaves, rough chop 1 tsp salt and pepper 1/2 cup pecorino cheese, grated

1. Heat stock in a small pot over medium heat. Let simmer until needed. 2. Heat butter in a medium sized pot over medium heat. Add onion and let cook 5 minutes. Add garlic and thyme and let cook another 3 minutes. Add mushrooms and let cook 5 minutes. Add white wine and let reduce 5 minutes. 3. Add rice, oregano, salt and pepper. Slowly start adding your stock 1 ladle at a time and stir the risotto. This process should take about 20-30 minutes and the rice should be creamy but with a slight bite still. 4. Add pecorino cheese, stir and serve.

Note: you can reconstitute dried mushrooms and use the water as your mushroom stock.

Mushroom 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

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.