Leftover Risotto? Make Arancini!

Last episode we made a beautiful miso mushroom go at fish risotto and today we are making the most of those leftovers and cooking Arancini.

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Cookbooks I recommend

First Nations Food Companion
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The whole fish cookbook
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Take one fish
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So this one’s going to be a quick and fairly simple recipe once your risotto has been chilling in the fridge for a day or so let’s take it out and let’s cut up some nice stringy mozzarella into cubes probably about 10 m by 10 Mil then spooning out some of the risoto start start forming it into a little disc in your Palm place the cheese in the middle and then with the spoon and your hand start forming them up into Balls so once again that process we’re going to make a little disc in the p of our hand push the cheese into there to if you’re feeling real cheesy and then just work those balls with the spoon to form them Up so let’s just repeat that with the rest of the risoto until we’ve got it all used up So here I’m going to set up for our dredging and breadcrumbing process we got some plain flour there some breadcrumbs these are panko I do love the panko for their beautiful crispy Crunch and then an egg of course something I did find here though was after forming the balls the AO had

Softened quite a lot so I did start the process with one of them however it didn’t really hold up so well by the time I’d got on to the second so these guys went into the freezer and then we could do the whole process later so they

Would hold their shape a bit better while we’re waiting for those balls to chill we can make our Mayo so I’m going to start out with the classic here the C the Japanese mayonnaise this stuff is full of umami and probably a whole lot of sugar as well but it does add a

Really nice richness so we’re just going to add that to the bowl and then on top of that let’s pour in some soy sauce give that little mix up and a little taste Test but not quite happy with that flavor so let’s add a little bit more soy sauce and some mirin as well once again let’s give that a really good mix and depending on the flavor and how you like it you can always add a little bit

More Mayo to reduce the potency or add some more seasoning if that’s more to you you’re liking let’s put all of that into a nice squeezy bottle for later and then let’s get back to our Balls this crumbing process is going to be the same for anything you might have done in the past so we’re going to start with the flour get it all nice and coated and then from there we’ll go into the egg wash and once everything’s nice and eggy Chuck them into the breadcrumbs and

There you go repeat these for all the balls until they’re done and then let’s start heting up some oil as always I’m using an oil thermometer here now these are so so so so handy for keeping track of those temps because if that oil does get too

Hot it will burn and if it’s not hot enough your bowls just won’t really be crispy so these are really inexpensive I’ve got some links down in the description below where you can check them out and get one for yourself if you so desire for me it just makes a huge

Difference when I’m frying just to have that peace of mind that all of my bowls are going to be nice and crunchy and crispy and they’re not going to be too burnt one by one start dunking your bowls in that hot oil probably give these about 3 to 5 minutes a piece until

They’re nice and golden brown and if your oil doesn’t fully cover them don’t worry about that just give them a little little turn as they Cook it’s definitely worth getting them out and having a little check halfway through and turning them as well just to make sure they don’t burn on the bottom once your balls are nice and golden and crispy it’s time for them to come out so Chuck them onto some paper

Tear and let all that extra oil drain off once those are all done cooking let’s start plating them up and here I’m just going to add three the Bowl using the micr plane I’m going to grade a little parmesan all over the top of these I’ll also grate a little off to the side onto a plate just so we can have a little more control over where that parmeson lands and we can make some little mountains on Top once again it is that time these squeezy bottles are so helpful for any sources that you’re making and again I’ve got a link down in the description below we’re going to hold the nozzle real close and slowly squeeze out a little dollop of our beautiful Mayo on top of these bowls

And it was looking a little plain to me so to finish it all off I added a little sprinkle of aonori on top of that Mayo to add some contrast and there we have it miso mushroom goatfish risoto turned into iron Chini