Stuffed Risotto Balls (Aranchini)

The first time Squirrelface took me to Italy we went to Rome in the middle of May so it wasn't too hot for my Northern skin, and we dined on lots of different streetfoods and the one that stuck with me the most was aranchini.

These balls of stuffed and deep-fried risotto are beyond delicious as well as bieng moreish and versatile. The fillings on offer were so varied - you could have swordfish, aubergine Parmesan, ragu, carbonara, squid - it was exhaustive if not exhausting.

I wouldn't normally recommend making the risotto for the specially, it seems a bit of a long process to make something, admittedly delicious, but not unrivalled in something simple and quick. I made risotto last night and had about half left over so naturally I thought about these little balls of indulgence.

I stuffed them with low fat Mozarella, black olives and preserved tomatoes and coated them with wholemeal breadcrumbs, feel free to experiment but the stuffing needs to be firm and the aranchini will need to be chilled prior to cooking so they don't fall apart.

Stuffed Risotto Balls (Aranchini)

Take a small handful of your left over risotto and make an indent in it with your thumb then place in the mozzarella and a few pieces of preserved tomato and olive.

Carefully close the rice around the filling until there is no filling visible (if you need to use more rice to patch up the holes do so) and gently roll in to a ball, then place on a greased baking tray.

Repeat this process until you have no rice or no filling left and leave the risotto balls in the fridge for at least an hour – they need to firm up after being handled or they may fall apart.

Beat one egg until frothy in a small bowl and then put 3 slices worth of breadcrumbs in another bowl, season generously.

Heat a tbsp oil in a big, heavy based non-stick frying pan. Roll a ball of risotto in egg and then in breadcrumbs and fry, do this in batches of two as they’re easy to burn. A minute or so on each side should be all they need. Use your hands to manoeuvre them round the pan so that all sides are crisp.

Transfer to a baking sheet and leave in a warm oven until finished.

They are great served eaten by hand, if you want an accompaniment any kind of tomato sauce or mayonnaise for dipping would gild the lily without breaking the stem.

Asparagus, Pea and Lemon Risotto

A seasonal springtime treat that's healthy but seems like an indulgence

Risotto doesn't have to be dense with cheese and thick like porridge, it can be light and refreshing. Seeing as we've had a late spring this year, as soon as the new season vegetables appear I get overexcited and figure out a way to use them. Grated I did use frozen peas in this recipe but they're very nearly as good as fresh and it can be very hard to tell the difference.

Braising the vegetables before adding to the risotto allows for them to be tenderly cooked and neither hard nor mushy and imparts more flavour to the stock. Adding them lemon zest and not the juice allows for a delicate citrus flavour to be imparted to the dish, which lightens the dish along with the fresh tasting vegetables.

I managed to get two big bunches of asparagus in a certain budget German supermarket, for a quid each, go hunting and get excited whether in a budget place or a farmer's market. You'll be well rewarded.

Squirrelface described this as 'Gnommygnommygnommy'. As high praise as there ever was. 

As long as you keep your stock on a low heat this shouldn't take more than 25-30 minutes.

Asparagus, Pea and Lemon Risotto

270g risotto rice (I used carnaroli)
50g Parmesan/Gran Padano or other hard cheese, grated
1.2 litres chicken/vegetable stock
1 small red onion, finely chopped
8 - 10 sprigs asparagus, woody ends removed, snapped at breaking point into 2 or 3
3 - 4 handfuls of frozen or fresh peas
25g unsalted butter
1 tbsp olive oil
1 glass white wine

I use a small cast iron wooden handled pan of integrity for this dish but just use something big and heavy and you'll be fine.

Fry the onion in the oil on a medium heat until translucent and just starting to brown.

Add the rice and coat in the oil for a minute or two then pour in the glass of wine and reduce.

Add two ladles of the hot stock and stir until reduced, then add a ladle at a time, siring constantly.

Put the asparagus and peas in a saucepan and add 200ml of the stock and simmer on a low heat for 10 minutes.

Check after 20 minutes to see that the rice will be just chalky and continue until al dente.

At this point tip the asparagus, peas and remaining stock in, along with the hard cheese, lemon zest and butter.

Stir vigorously until glossy and put a lid on the pan for up to 5 minutes, then serve in a bowl with a big spoon.