Wednesday, 22 February 2012

Butternut squash & sage arancini


Arancini. Aranciiiniii. Say it with me, in a terrible Italian accent. Tiny risotto balls, named arancini because they look like little oranges [arancia is orange in Italian].


My first and only experience of these babies is eating them sitting outside the Colosseum, all lit up at night, and absence has made the heart grow fonder. After three years, they're back in my life and I have no idea what took me so long to make them. Take a tub of leftover cold risotto, a ball of mozzarella, and high levels of procrastination and you have yourself a snack fit for a king.



Arancini
Leftover risotto
Mozzarella, cut into small pieces
Plain flour
1 beaten egg
Breadcrumbs (I used pre-made ones, shhhh)


Preheat oven to 200C

Roll a tablespoon-sized portion of cold risotto into a ball in the palm of your hand, flatten slightly and place a piece of mozzarella in the centre. Wrap the risotto around the mozzarella and form a ball again.

Repeat with all the leftover risotto, then roll each ball in flour, then dip in egg, then roll in breadcrumbs.

Place in the fridge for 10 mins to firm up slightly, then bake on a tray lined with greaseproof paper for 20-25 minutes, until golden and toasty.

5 comments:

  1. Where is the butternut squash and sage in the recipe?Is it part of the risotto?

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  2. I totally forgot that I absolutely LOVE arancini. I'm on a bit of a risotto binge at the moment, so I'll be giving this recipe a go very shortly, yum.

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  3. Anonymous - yep, it's part of the risotto. You can make up a new batch of risotto to make arancini, but it works best with day-old leftovers as the rice sticks together better.

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  4. Reminds me of the AMAZING risotto balls Carrluccio's (the italian restaurant) does. Far to broke to take myself out for dinner at the moment so may follow your example and make my own, they look amazing! : )

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