bits and pieces

Thursday, October 31, 2013

Baked Arancini (aka Risotto Balls) with Balsamic Glaze

not pictured: core of molten cheese
So. You saw this super charming girl on TV talking about pumpkin risotto. She was witty and charming and lovely. You spent your Tuesday night making pumpkin risotto. You told all your friends. They all came over for risotto. You loved it. They loved it. You loved it so much you stayed in on Wednesday in a frenzy of risotto-ing. But now Thursday has dawned and you have all this risotto and nothing to do with it.



Well, pour yourself a big glass of white wine and settle in with these nibblets while you hand out some candy to adorable children and teenagers who are too cool to dress up but still desperately want to go out for Halloween. Don't be a jack-o-lantern, give those awkward adolescents some candy.

You'll be too busy eating these badboys to care.


Arancini topped with a crispy fried sage leaf. What's that? I didn't tell you how to fry a sage leaf!?! BLASPHEMY.
PUT A SAGE LEAF IN SOME OIL. HEAT IT UP REAL HOT. TAKE IT OUT ONCE IT'S CRISPY.
SAAAAAGE!


ingredients: 
3 cups of cooked risotto, cold
8 bebe nuggets of cheese - your choice
1 egg, beaten
1 cup of breadcrumbs tossed with 1/4 tsp of kosher salt
olive oil for drizzlin'

balsamic glaze:
about 1/2 cup balsamic vinegar

other things you will need: 
2 bowls
1 small sauce pot
a baking tray, lined with parchment paper


  1. It's as easy as pie! Or as easy as risotto balls! 
  2. Roll a ball of risotto in your hand. Poke a hole in it turning it from risotto ball to risotto thimble. 
  3. Stuff said thimble with cheese. Re-roll into a ball. Repeat until you have run out of risotto/cheese. 
  4. Pop these bad boys in your fridge for 30 - 90 minutes. The longer the better, but eh. 
  5. Prep your balsamic glaze as it needs to cool before it's drizzled on yo' ballz. Pop your balasamic into a small pot and simmer until reduced by half. It should be thicker and syrupy. Set aside. 
  6. When it's breadin' time, preheat your oven to 450, and prep your egg in one bowl and your breadcrumbs in the second. 
  7. Upon their triumphant removal, dunk your risotto balls into the whisked egg, then roll around in the bread crumbs. Place on baking sheet. Repeat until you've coated all your balls in a bready, crumbly, mmm mmm good coating. 
  8. Drizzle your tray liberally with olive oil. 
  9. Bake for 8 minutes, roll onto their other side(s) (careful - they're hot!). Bake for another 6 minutes and remove. 
  10. Leave them for 5 agonizing minutes. 
  11. Drizzle with balsamic. Eat.  Smile.  

No comments:

Post a Comment