Jul 11, 2015

Arancini - Italian Deep Fried Risotto Balls

For the the second day of vegetarian Italian dinner my choice is a side dish for a pasta or a salad. Arancini aka deep fried risotto balls, usually this balls are made with leftover risotto. Actually leftover rissoto helps to make perfect shape balls, you can make this balls with fresh rissoto I feel that troubles you in making balls. Because leftover rissoto will become lumpy and by the time rice will absorb all the moisture and that don't stick much to your hands while making the balls. 
                                                    This cheese deep fried rice balls are served for dinner along with bread or pasta or with salad, which makes alight and delicious dinner. Think this is a traditional Italian dish which also served for New year and wedding dinners.  
                                                 In original recipe Jamie Oliver used wine for cooking the rice I didn't use wine and he added few variety cheese. But in India we get only parmesan and mozzarella with only these two cheese's the balls turned out cheese. I replaced fresh basil with dried basil. so if you can get all the fresh ingredients better use to get original taste.
 photo ba_1.jpg So let's check the recipe..... 
Recipe adopted from : Jamie Oliver
FOR RISOTTO 
Olive oil --- 1 tab sp
Butter  ----  30 grams
Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced
 Vegetable stock ---2 and 1/2 cup s
Cream ---- 4 tsp
Parmesan cheese --- 50 gms finely grated
Lemon juice   ---  from one lemonHOW TO MAKE RISOTTO :
1. Heat butter oil in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.

2. Now add the rice and stir for a few minutes or till rice coated with fat.
3. Now add 1/4 cup stock and start cooking in a very low heat, let the rice absorb the stock  then start adding the stock little by little. 
4.  Let the rice absorb the stock before you pour the next, keep stirring every time you add the stock. Continue till rice is cooked this process will take 20 minutes.
5. Finally add grated parmesan cheese, cream and lemon juice mix well switch off the heat and set a side to cool.
By the time risotto it getting cool prepare filling for rice balls
                                                                   
FOR FILLING:----
Pistachios  ----   50 grams
Mozzarella  ----   100 grams finely chopped
Tomatoes   ----  100 grams finely chopped
Italian seasoning ----  1 tab sp
Lemon zest of one lemon
Soak pistachios in warm water for few minutes drain the water and chop then finely.
Mix all other ingredients with pistachios and set a side.
FOR COATING THE BALLS:
Plain flour   ----  100 grams
Extra flour   -----   2 tab sp
Water   ----   1/2 cup
Bread crumbs  ---  1 cup
FOR THE ARRABIATA SAUCE TO SERVE
Tomatoes   -----  200 grams
Garlic  --- 2 cloves chopped
Red chilli  ----  one sliced
Dry basil   --- 1/2 tea sp
Olive oil   -----  1 tab sp
MAKING OF ARRABIATA SAUCE:
1. Heat oil in a pan add chopped garlic, sliced red chilli, basil fry for two minutes in a medium heat.
2. In the same time finely chop tomatoes and add this chopped tomatoes to the pan, cook in a medium heat till tomatoes become soft.
3. Remove from the heat and let it cool then blend it in a blender till smooth.
Take this smooth arrabiata sauce in to a serving bowl and set a side.
                                                                    
NOW START MAKING THE RICE BALLS:
1. Take a scoop of cooled risotto in to your hand, place a spoon full of filling in the center close it from all sides and make a ball
Repeat the remaining risotto and filling.
FOR COATING:
 Mix 2tab sp of flour with 1/2 cup water mix well and make paste with out any lumps ans keep it ready.
Keep the 100 grams flour in a plate to dust the balls.
In one more plate keep the bread crumbs ready.
Now carefully dip each arancini ball in flour first  shake the ball welll to remove the extra flour.
Then dip in the flour paste and finally in bread crumbs, make sure that rice ball is completely coated and set a side.
Now heat  oil in a deep frying pan on a high heat then keep the heat in to low flame. 
Carefully drop the arancini balls  and deep fry till golden and crispy,remove from oil and transfer to a kitchen paper to drain extra oil.
Serve hot with arrabiata sauce.



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13 comments:

praba bubesh said...

great looking risotto balls..so crispy and good..

vaishali sabnani said...

Beautiful recipe . I am a great fan of Jamie and enjoy his recipes. The rice balls look stunning .

sneha datar said...

I am drooling over these.

Sarita said...

Nice healthy recipe.

Kalyani said...

padma - u r seriously stunning me with ur italian recipes .. this is too good !

Harini-Jaya R said...

We had these cuties in an Italian restaurant recently and the kids loved them.

sushma said...

Wow such a lovely dish.

Pavani N said...

Wow, your arancini look amazing Padma. Love that filling too.

Sapana Behl said...

I also wanted to try this recipe but didn't get enough time .Yours version looks so perfectly made. Bookmarked.

Sandhya Ramakrishnan said...

We love arancinis and I most often use the left over rice to make it. Looks so crispy on the outside and perfectly tender inside.

Chef Mireille said...

I've made these before and had them often yours look perfect

Varadas Kitchen said...

They are so perfectly round! Great job!

Srivalli said...

I have these bookmarked for so long..yours is so tempting Padma..