... you can stuff your arancini with pancetta, basil and mozzarella, sun dried tomato or mushroom to name but a few. However, my favourite stuffing and another serving idea uses taleggio cheese – another Italian cheese which melts very well and so perfect for these beauties. It's not stringy like mozzarella, it melts and oozes – yum!
Here's the stuffing method which will give you 9 arancini – this stuffed alternative is perfect for a starter, albeit generous, served drizzled with Balsamic glaze and a side salad or with redcurrant jelly and a raw slaw – that's an impressive lunch box!
*You'll need a tray bake, measuring 31cms(12”)x 18cms(7¼”) as a guide.
Tip your cooked risotto into the tray, making sure it's flat and even, then cool, cover and fridge. You can leave for a couple of hours or overnight – whichever is more convenient to your schedule! You'll use half the tray of risotto – reserving the other half to freeze.
With the tray bake lengthways in front of you cut the risotto in half. Each half tray (6” or 15.5cms) gives you 9 arancini weighing 80/90gms, again as a guide. Using one half divide into 9 **squares – 2½” (6.5cms) 5”(13cms) and 7½” (19cms) and set aside. I used a good old fashioned school ruler – works a treat.
Prepping this way will give you pretty much similar sized arancini but don't stress!
In addition to the basic risotto you'll need 200g taleggio cheese,
rind removed and divided into 9 cubes,
Use exactly the same method as given previously - when
you've shaped the rice into a ball use your index finger
to create a hole - place a piece of taleggio inside
and close up the ball then complete by jiggling in
the flour, egg and finally breadcrumbs
Shallow fry in oil.
The stuffed arancini freezes well too – defrost thoroughly and warm through in a pre-heated oven 160 fan/180c/Gas 4 for 15 minutes.
Interested? There's a photo-guide coming up in Odds and ends … !
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