Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
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Arancini means little oranges in Italian, but they are actually golden fried balls of risotto and are thought to be originated in Sicily. Arancini is a perfect option for dinner and a great way to use your leftover risotto. We all know how delicious risotto is and can imagine how delicious it becomes once breaded and fried. They can be crafted from plain rice or risotto that is specially prepared or one day-old.
The stuffing can be made from any number of ingredients, such as mozzarella cheese, meat and tomato sauce, mushrooms, eggplant, peas, or a combination of any of the above. Arancini make great snacks, antipasti (starters), or a hearty addition to a tossed salad. They are best enjoyed fresh out of the fryer. Traditional arancini are made with basic risotto and a ragu filling but the possibilities are endless. Just be creative with it.
You can take your own choice of risotto like fennel and can fill it with some mozzarella cheese for extra creamy goodness. Also you can fill it with pistachio to give it crunchy texture. To make sweet arancini for dessert you can add sugar to the risotto and then fill with chocolate chips or candied fruits. These rice balls are a jewel in the crown of Sicilian cuisine.
Arancini di Riso
Serves 4
Ingredients
For risotto
Arborio rice 1½ cups
Button mushrooms 50g
Chicken stock 1 litre
Shallot, chopped ½ cup
Butter 3 tbsp
Olive oil 1 tbsp
Parmesan cheese ¼ cup
Parsley few sprigs
Salt to taste
Crushed pepper to taste
Olives 6-7 no
Cream 3 tbsp
Oregano herb few sprig
For arancini
Prepared risotto rice 2 cups
Eggs 3 no
Parmesan cheese ½ cup
Bread crumbs 2 cups
Mozzarella cheese 50g
Oil to deep fry
Method
Heat oil and butter in a sauce pan and saute chopped shallots and arborio rice.
Cook for two minutes but don’t let the rice brown, add chicken stock just to cover the rice and lower the flame.
Once the stock evaporates, add more and repeat until the rice is just cooked and almost dry.
Adjust the seasoning, add parmesan cheese and cream to it.
Mix well and keep aside, allow to cool.
Heat oil in a heavy bottom pan over medium heat.
Stir eggs, risotto, parmesan cheese and ½ of the bread crumbs in a bowl and mix.
Take 2 tbsp of mixture and place a cube of mozzarella cheese in the centre form a ball.
Roll this ball in the remaining bread crumbs and deep fry till golden brown.
Using a perforated spoon place rice balls on the paper towel to remove excess oil.
Serve hot on a bed of salad greens and choice of sauce.
Chocolate
Chocolate is a word which brings smile to everyone’s face. The initial use of chocolate was limited to drinking chocolate mixed along with spices, herbs and sweetened corn syrups, but now we associate chocolate more with eating rather than drinking. A major production of the cacao comes from western Africa and finds its way to chocolate lovers across the world. In various studies, dark chocolate has been proved to be beneficial for heart health. The presence of caffeine and the obromine is the reason for us feeling better after eating the chocolate. The below mentioned recipe is a simple and vegetarian recipe for vegetarian chocolate lovers.
Dark chocolate mousse pastry
Ingredients
Dark chocolate 200g
Whipping cream 100g
Castor sugar 2tbsp
Chocolate chips 50g
Strawberry 4-5 nos
Cocoa powder 1 tbsp
Method
Whip the cream with sugar till light and fluffy and the sugar is dissolved.
Melt dark chocolate on double boiler and keep aside.
Add cocoa powder and half of the melted chocolate in the whipped cream and leave aside half for the coating.
Mix chocolate chips in the prepared mousse and pour the chocolate in the desired mould or chocolate cups, refrigerate for 2 hours.
Pour the remaining melted chocolate on top to give even surface and shine to the mousse pastry.
Garnish with strawberry and serve cold.
Arancini di Riso
