Smoked Bacon & Mushroom Arancini Recipe! This is a great variation for any risotto. You’ll never have to wonder what to do with risotto left overs anymore. This one is accompanied by a tangy roasted red pepper sauce and basil aioli.
ARANCINI
¾ cup of Arborio rice
¾ cups of smoked bacon, fine dice
3 cremini mushrooms, sliced
2 tbsp porcini mushroom powder (optional)
3 Garlic cloves, sliced
1L Chicken stock
1 tbsp of tomato paste
¼ cup Parmigiano Reggiano, grated
Few knobs Unsalted butter
Fresh parsley
Few sprigs of rosemary/thyme
S&P
BASIL AIOLI
1 cup fresh basil leaves, packed, blanched
1 tbsp dijon mustard, smooth or grainy
1 garlic clove
Olive oil
¾ cup of mayonnaise
½ lemon juice
S&P
ROASTED RED PEPPER SAUCE
Roasted red peppers (jarred or fresh)
1 Red chili
3 Garlic cloves
⅓ cup chicken stock
1 tbsp Red wine vinegar
Olive oil
1 tsp paprika
1 tbsp oregano
S&P
ARANCINI
¾ cup of Arborio rice
¾ cups of smoked bacon, fine dice
3 cremini mushrooms, sliced
2 tbsp porcini mushroom powder (optional)
3 Garlic cloves, sliced
1L Chicken stock
1 tbsp of tomato paste
¼ cup Parmigiano Reggiano, grated
Few knobs Unsalted butter
Fresh parsley
Few sprigs of rosemary/thyme
S&P
BASIL AIOLI
1 cup fresh basil leaves, packed, blanched
1 tbsp dijon mustard, smooth or grainy
1 garlic clove
Olive oil
¾ cup of mayonnaise
½ lemon juice
S&P
ROASTED RED PEPPER SAUCE
Roasted red peppers (jarred or fresh)
1 Red chili
3 Garlic cloves
⅓ cup chicken stock
1 tbsp Red wine vinegar
Olive oil
1 tsp paprika
1 tbsp oregano
S&P
#cooking #easyrecipe #dinnerideas