Thursday, November 22, 2012

Chef Mon Coeur / Aranccini (Risotto Balls)

(Risotto Balls)
Ingredients for Risotto:

1 Cup Risotto
3 Tablespoons of dried Tomato Oil
1/2 Cup chopped dried Tomatoes 
2 Garlics
1/2 Cup chopped Onions
1 Teaspoon Laurel
1 Cup White Wine
6 Cups Water
Parmesan Cheese
1 Egg
Salt & Pepper

Ingredients for Filling:

1 Cup Feta
1 Cup chopped Mushroom Grimini
1/2 Cup Romero
1/2 Cup Sage
2 Tablespoons Tarragon
1/2 Cup spicy Tomatoes
Almond Oil
2 Garlics
1/2 Onion
Salt & Pepper

Ingredients for the breading:

3 Eggs
1 Cup Flour
1 Cup Bread Crumbs
1 Liter of Vegetable Oil

Procedure Risotto:

Chop dried tomatoes, bay leaf and onion, place it in a bowl along with the whole garlic. 
Put a pan with olive oil and add the cherry tomatoes, bay leaf, onions, and garlic and mix well. Then add the risotto and move it until you have a light color. Cook in medium high heat. Place the white wine until reduced, then add one cup of water, when the water is consumed, add the second cup, keep doing this same process until you reach the 6 cups of water. Move the risotto all the time, until water is consumed. 
When you finish, place the risotto in a bowl, add the egg and parmesan cheese, so we can start making our balls.

Procedure Filling:

Chop the mushrooms, rosemary, sage, estragon, spicy tomatoes, and onions and put them in a pan with some almond oil, salt and pepper, and mix well until brown. 
Take the ingredients out of the pan and place it in a food processor until made a puree. Then we add the feta until it becomes a paste.
Now that we have our filling ready, we can start making the risotto balls, try to make them like the size of a golf ball. Make to each ball a small hole so you can introduce the filling. 
When you have all of your balls stuffed, cover in egg, flour, egg, and then bread crumbs. 
Now that they are all breaded put them to fry in hot oil.


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