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I've just made a KILLER risotto on 18:26 - Apr 15 by connorscontract
Yep, this is the way to go. It's always worth making too much risotto, just because arancini.
Don't make them too big: golf ball sized once crumbed- they are definitely NOT the Italian Scotch Egg, size-wise!
And push some small lumps of melty cheese into the risotto balls before crumbing: mozarella to be properly Italian but you'll also get senstional results with everything from cheap and cheerful Emmental, through Bries and Camemberts (take the rind off) to posh raclette cheeses like Reblochon.
Then you get crispy hot shell (salt and pepper the coating generously), sticky risotto and stringy, melty cheese. And whatever your original star ingredient was in the risotto (cut any big bits of chicken/chorizo/mushrooms/whatever up very small before making the risotto balls).
Yum yum yum!
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I've just made a KILLER risotto on 18:39 - Apr 15 with 1208 views
I've just made a KILLER risotto on 18:36 - Apr 15 by connorscontract
And push some small lumps of melty cheese into the risotto balls before crumbing: mozarella to be properly Italian but you'll also get senstional results with everything from cheap and cheerful Emmental, through Bries and Camemberts (take the rind off) to posh raclette cheeses like Reblochon.
Then you get crispy hot shell (salt and pepper the coating generously), sticky risotto and stringy, melty cheese. And whatever your original star ingredient was in the risotto (cut any big bits of chicken/chorizo/mushrooms/whatever up very small before making the risotto balls).
I've just made a KILLER risotto on 18:29 - Apr 15 by unbelievablue
Is it possible without a deep fryer?
Yes... heaviest frying pan you have, oil a centimetre deep at least and shallow fry, rolling them around as they crisp on one side. Cook in batches. Don't crowd the pan. Have a baking tray with kitchen paper on in the oven (set as low as you can) to drain while you fry the next batch. Patience! The rewards are great. Once you've got it cracked- very, very impressive for guests!
But don't forget to season the crumb!
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I've just made a KILLER risotto on 18:51 - Apr 15 with 1167 views
I've just made a KILLER risotto on 18:41 - Apr 15 by connorscontract
Yes... heaviest frying pan you have, oil a centimetre deep at least and shallow fry, rolling them around as they crisp on one side. Cook in batches. Don't crowd the pan. Have a baking tray with kitchen paper on in the oven (set as low as you can) to drain while you fry the next batch. Patience! The rewards are great. Once you've got it cracked- very, very impressive for guests!
But don't forget to season the crumb!
Oh, and you can use shop bought bread crumbs- Panko are sensational and worth the extra but a standard supermarket golden breadcrumb box is fine. Life's too short to make your own breadcrumbs, but if you have no choice then bread needs to be processed pretty fine.
And watch some youtube videos on the wet-hand/dry-hand breadcrumbing technique- it's all about the production line! The first 5 seconds of this shows it:
First make all the risotto balls and shove in cheese, if using. Put on plate, then set up the production line. You'd have risotto balls on a plate on the left. Take with left hand drop into flour. Take out with left hand, drop into egg. Take out with RIGHT hand, drop into breadcrumbs. Take out with right hand put on clean plate on right. Complete until all risotto balls have been breaded.
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I've just made a KILLER risotto on 18:52 - Apr 15 with 1159 views
I've just made a KILLER risotto on 18:51 - Apr 15 by connorscontract
Oh, and you can use shop bought bread crumbs- Panko are sensational and worth the extra but a standard supermarket golden breadcrumb box is fine. Life's too short to make your own breadcrumbs, but if you have no choice then bread needs to be processed pretty fine.
And watch some youtube videos on the wet-hand/dry-hand breadcrumbing technique- it's all about the production line! The first 5 seconds of this shows it:
First make all the risotto balls and shove in cheese, if using. Put on plate, then set up the production line. You'd have risotto balls on a plate on the left. Take with left hand drop into flour. Take out with left hand, drop into egg. Take out with RIGHT hand, drop into breadcrumbs. Take out with right hand put on clean plate on right. Complete until all risotto balls have been breaded.
I am bookmarking this thread and having a go at this. These look lovely. The raclette cheese tip sounds a winner.
I've just made a KILLER risotto on 18:52 - Apr 15 by connorscontract
You've been warned to stay away from food threads. Now we're all allowed to posts comments on your next Right Royal Rumble WWE thread...
Ahh but the difference is that i'm not here saying all cooking is crap. Just my own. Also, if you ban me from the threads how will I learn? Have a heart man!
I've just made a KILLER risotto on 18:41 - Apr 15 by connorscontract
Yes... heaviest frying pan you have, oil a centimetre deep at least and shallow fry, rolling them around as they crisp on one side. Cook in batches. Don't crowd the pan. Have a baking tray with kitchen paper on in the oven (set as low as you can) to drain while you fry the next batch. Patience! The rewards are great. Once you've got it cracked- very, very impressive for guests!
But don't forget to season the crumb!
I should add, if shallow frying the oil needs to be hot enough to fry a small piece of bread so that it goes golden brown quickly, but not so hot that the pan smokes. Do the small piece of bread test, it's worth it- you don't want greasy arancini, you want a crisp shell.
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I've just made a KILLER risotto on 19:01 - Apr 15 with 1100 views
I've just made a KILLER risotto on 18:54 - Apr 15 by J2BLUE
Ahh but the difference is that i'm not here saying all cooking is crap. Just my own. Also, if you ban me from the threads how will I learn? Have a heart man!
A very fair point!
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I've just made a KILLER risotto on 19:21 - Apr 15 with 1054 views
I've just made a KILLER risotto on 18:51 - Apr 15 by connorscontract
Oh, and you can use shop bought bread crumbs- Panko are sensational and worth the extra but a standard supermarket golden breadcrumb box is fine. Life's too short to make your own breadcrumbs, but if you have no choice then bread needs to be processed pretty fine.
And watch some youtube videos on the wet-hand/dry-hand breadcrumbing technique- it's all about the production line! The first 5 seconds of this shows it:
First make all the risotto balls and shove in cheese, if using. Put on plate, then set up the production line. You'd have risotto balls on a plate on the left. Take with left hand drop into flour. Take out with left hand, drop into egg. Take out with RIGHT hand, drop into breadcrumbs. Take out with right hand put on clean plate on right. Complete until all risotto balls have been breaded.
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