An Arancini Experiment - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: An Arancini Experiment (/showthread.php?tid=28480) |
Re: An Arancini Experiment - cjs - 02-03-2007 Oh geez, Lorraine, just say your tag line!!!! Now, that's funny! Re: An Arancini Experiment - bjcotton - 02-03-2007 I'm going to be getting the stuff today for supper tomorrow. I also have cooked orzo thinking it was rice. Both of my sis' wanted to know if the arancini was rich. I told them I believed it would be, so they're not sure they want any. Re: An Arancini Experiment - cjs - 02-04-2007 "say"??? I meant "saw" your tag line... For heaven's sake Billy, now they are just being difficult!! Number one: rich? the 1 oz. of cheese? 6 eggs spread between how many people?? 1/4 cup extra-virgin olive oil -- plus more for frying 1 small yellow onion -- finely chopped 1 celery stalk -- finely chopped 1 carrot -- finely chopped 1/2 lb. ground veal and/or pork 1 cup dry Marsala wine 1/2 cup shelled fresh English peas 1 cup meat stock 1 Tbs. tomato paste 2 Tbs. minced fresh flat-leaf parsley Salt and freshly ground pepper -- to taste 3 cups Baldo or Arborio rice 6 eggs 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 Pinch saffron threads -- soaked in 2 Tbs. warm water 1 cup all-purpose flour 1 cup fine dried bread crumbs Number two: 4 oz. of cheese between how many people? 1 tablespoon extra-virgin olive oil 1 medium shallot -- minced 1 garlic clove -- minced 1 cup arborio rice 2 cups water 3/4 cup shredded Gruyère cheese (2 1/2 ounces) 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces) 1/4 cup mixed chopped herbs -- such as thyme Salt and cracked black pepper 2 large egg whites 1/2 cup panko (Japanese bread crumbs) Number three: this one could be a little too rich for them... 1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours 2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice 1 Piece Cooked Ham -- Cut Into 1/2 Inch Dice 2 Cups Seasoned Bread Crumbs Oil For Frying 6 Cups Chicken Broth -- Heated 6 Tbsp. Unsalted Butter -2 Tbsp Removed To Finish The Dish 1/2 Cup Finely Chopped Onion 2 Cups Arborio Rice 1/2 Cup Dry White Wine 1/2 Cup Grated Parmesan Cheese Number four: total 12 oz. of cheese - cut back 1 oz. to 1 1/2 oz. of each cheese and you probaby won't even notice!! For the Filling 2 tablespoons olive oil 1 small onion -- very finely chopped 1 clove garlic -- finely chopped 8 ounces ground beef 1 1/2 cups chopped canned Italian peeled tomatoes salt and freshly ground black pepper 1/2 cup frozen peas For the Rice 5 cups chicken broth 1/2 teaspoon saffron threads -- crumbled 2 cups medium-grain rice, such as Arborio 2 tablespoons butter salt 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup freshly grated Pecorino Romano 4 large egg yolks To Assemble 5 large egg whites 2 cups plain bread crumbs flour -- for dredging 4 ounces sharp provolone -- cut in small dice vegetable oil -- for deep-frying I'll go back to my corner now... Re: An Arancini Experiment - bjcotton - 02-04-2007 I agree Jean, I'm going to make it anyway. Bet you a dollar to a donut they eat them all Re: An Arancini Experiment - cjs - 02-04-2007 I bet so, too! Re: An Arancini Experiment - cjs - 05-12-2008 Back to the top - did we ever do all these??? I hope we didn't disappoint you, Cis....CRS - I can't remember. Re: An Arancini Experiment - Mare749 - 05-12-2008 These were good. Glad you brought this back up to the top. Re: An Arancini Experiment - cjs - 05-12-2008 Me too - thanks to an 'anon' friend Re: An Arancini Experiment - Lorraine - 05-12-2008 Haven't made them in awhile. I wonder if I could use leftover grits, as he always has some. Re: An Arancini Experiment - pjcooks - 05-12-2008 Boy, that seems like it was forever ago, how did I miss that? I think it's a perfect clean out opportunity, at the moment, thanks for bringing this back up! Just checked, printed these recipes off and even filed them properly. Out of sight, out of mind-I do better if I leave them laying around the computer for a while. That way, I at least think about making them... I think it's worth a try using grits, if you're already set up and ready to go, Lorraine. I don't have much experience with grits, but I'd play if I had them! PJ |