Sunday, February 28, 2010

Who likes to rock the party? I like to rock the party...

It's true. I am amazing. Tonight I produced my best dish yet. I'm quite pleased with myself, as you can see. But honestly. You'd be thrilled too if you ate something in a restaurant and were able to duplicate it at home! And my mom and sister said they were the best ever! Next time, I'll have a less biased audience. OR, make them for yourself! Let me know what you think! Sing my praises to all of the interweb. Doooo it.

So what is this magical dish of love and wonderfulness?

Arancini!! A combination of 3 of my favorite things: risotto, cheese and deep fried goodness.

You will need:

olive oil
1 c arborio rice
1 small onion
3 cloves of garlic
4 c chicken broth (or 1 c white wine + 3 c chicken broth)
1 tbsp butter
1/4c parmesan cheese
1 egg, beaten
1 egg
2 tbsp milk
panko bread crumbs (or your favorite bread crumbs)
mozarella cheese, cubed

Start by making the risotto. Heat a couple tablespoons of olive oil in a fry pan on medium heat. Dice the onion on the smallish side, chop the garlic however you wish and add both to the pan. Cook until the onions become slightly translucent - do not let onions or garlic brown very much at all. But really, not at all. Add arborio rice and saute for a few minutes. Add your first cup of chicken broth OR the white wine. Stir until all liquid is absorbed. Continue adding liquid 1 cup (or ladel full) at a time, stirring until all liquid is absorbed before adding another. This will take 30-45 minutes. When all liquid is absorbed, rice should be slightly al dente (especially for this dish). Add butter and parmesan cheese. Let it cool completely (I made mine the night before and stored it in the refrigerator and that worked out really well).

Once risotto is completely cooled, heat a few inches of vegetable (or olive. or canola) oil in a large saucepan (or, heat up your fancy deep fryer, moneybags). Stir the beaten egg into the chilled risotto.  Grab 3 shallow dishes and add flour, other egg(beaten) + milk and bread crumbs in each. For each ball, use 2 tablespoons of risotto, roll into ball, press cube of mozarella into center of ball, making sure it is completely covered. Roll in flour, egg mixture and bread crumbs. Test the oil with by dropping in a few of the bread crumbs stuck to your hand, if they bubble to the top, your oil is probably ready. I mean, I've never fried anything before, but this theory worked out pretty well for me. Place coated rice balls into oil and let brown, flip over and cook until the other side is golden brown. Remove from pan and place onto paper towel to drain.

Serve with your favorite red sauce for dipping. Become a hero to your friends and family. Go on to fame and fortune. Live happily ever after.


  1. Go Bridget go! Those are delicious and I have never tried to make them either! Good job!!

  2. Thanks, Alex! They were so much easier than I thought they would be! And so freakin' good!!

  3. If I come visit, will you make me some of these? Also, you could mail them.

  4. I don't think they would travel well, but I would make you so many of these if you came to visit!! ONE MILLION.

  5. They were utterly delicious, not that I need to toot Bridget's horn any more than she has but we devoured them in minutes. It's true we pigged out and spent the evening in lala land. Oh wait!! that might have been due to the Amaretto Sours we drank.