ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
ARANCINI WITH GREEN GODDESS DRESSING
This recipe was inspired by the version offered by Salt Tapas Bar in Singapore. I've been obsessed with the combination of the crispy, moist arancini with the tangy green goddess dressing since my first taste. This is my own version patched together from various recipes online. I haven't posted a risotto recipe here but any go-to recipe should do the trick. I've tried it out only once but it was crazyyy delicious. Will use the green goddess dressing for other things next time - perhaps over grilled fish fillets mmm.
Provided by Chef 001
Categories Short Grain Rice
Time 1h40m
Yield 12-15 balls
Number Of Ingredients 16
Steps:
- Combine the risotto, eggs, parmesan and 1/2 the panko in a large bowl. Adjust the ingredients where necessary to achieve desired consistency/taste. Season if necessary. If the risotto was cooked with parmesan, you may add less in the mixture. Place the remaining panko in a medium bowl.
- Using about 2 tablespoons of the risotto mixture for each, form the mixture into balls of 2-inch diameter. Insert 1 cube of mozzarella into the centre of each ball. Roll the balls in the panko to coat. Don't worry if the risotto is very sticky initially, the balls should take shape once you coat them in the panko.
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat.
- Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Let rest 2 minutes.
- To make the dressing, puree the dressing ingredients in a food processor.
- To serve, dish and spread out the dressing on a serving plate and rest balls on top. You may serve up additional dressing on the side for guests who can't get enough!
- Tip: You may freeze the risotto balls after forming them, but thaw them and re-shape them (and if necessary, roll in additional panko) before frying.
Nutrition Facts : Calories 208.1, Fat 10.4, SaturatedFat 3.6, Cholesterol 44.7, Sodium 298.1, Carbohydrate 19.8, Fiber 0.9, Sugar 1.2, Protein 8.4
GREEN GODDESS DRESSING
Provided by Ellie Krieger
Categories condiment
Time 12m
Yield 8 servings, about 1 cup, serving size: 2 tablespoons
Number Of Ingredients 7
Steps:
- Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
- Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg
GREEN PEA ARANCINI WITH HERBY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 5h30m
Yield 19 arancini and 1 1/2 cups dipping sauce
Number Of Ingredients 25
Steps:
- For the dipping sauce: Put the basil, dill, mint, chives, Roasted Meyer Lemon juice, mayonnaise and Greek yogurt in a food processor and process until smooth. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve.
- For the arancini: Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat.
- Melt 2 tablespoons of the butter in a medium Dutch oven over medium-high heat. Add the rice and cook until opaque and lightly toasted. Stir in the shallot and garlic; cook an additional 2 to 3 minutes to toast the garlic and soften the shallot. Deglaze the pot with the white wine, then bring to a boil and cook until almost completely reduced. Ladle in one-third of the hot stock, lower the heat to medium, and bring the stock to a simmer, stirring often. Continue to stir the rice for 8 minutes while the stock reduces almost completely. When there is more rice in the pot than liquid, add another third of the stock and repeat stirring and reducing the stock for another 8 minutes. Add the remaining stock and this time reduce just until the rice is thick enough that a spoon leaves a momentary trail when dragged along the bottom of the pot. Remove from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, reserved peas, and additional salt and black pepper to taste.
- Lightly grease a baking sheet with canola oil and spread the risotto in an even layer; set aside to cool. When the risotto is room temperature, cover it with plastic wrap, pressed directly to the surface of the rice, and refrigerate for 4 hours or up to overnight.
- Form the chilled risotto into 19 arancini balls, about 1/4 cup each. Flatten each ball with the palm of your hand, place a heaping teaspoon of mozzarella in the center and fold the sides up and around the cheese. Roll back into balls. (At this point, you can hold the arancini overnight on a baking sheet covered with plastic wrap.)
- When ready to fry, heat 2 to 3 inches of canola oil to 350 degrees F in a large cast-iron pan. Line a baking sheet with paper towels.
- Whisk the eggs together in a shallow dish and season with salt and pepper. In a second shallow dish, add the panko and season with salt and pepper. Dip the arancini in the egg and then coat in the panko.
- In batches of a few at a time, fry the arancini, turning, until deep golden-brown and crispy on all sides, about 4 minutes. Remove with a slotted spoon and drain on the paper towels; immediately season with salt.
- Serve hot with the dipping sauce.
- Heat a cast-iron pan over medium-high heat; add the honey and olive oil. When the honey is melted, stir to combine, then place the lemon halves, cut-side down, into the mixture. Cook until the lemons appear charred and the honey has caramelized to the cut surfaces, about 4 minutes. Remove the lemons to a baking sheet and let to cool.
GREEN GODDESS SALAD DRESSING
It's no trick to fix this time-honored green goddess dressing at home. Made with fresh ingredients, it's excellent-a real treat compared to store-bought salad dressing. —Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 109 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
More about "arancini with green goddess dressing food"
ARANCINI WITH SMOKED MOZZARELLA AND GREEN GODDESS — FARM ...
From farmtofork.com.au
Estimated Reading Time 3 mins
ARANCINI WITH AVOCADO GREEN GODDESS DIPPING SAUCE – TOP ...
From topshelffruits.com.au
MOTHER’S DAY BRUNCH - BLACK POINT INN
From blackpointinn.com
GREEN GODDESS DRESSING RECIPE - THROWBACK TO THE 1970S
From hearthandvine.com
NEW YEAR'S EVE RECIPES ARCHIVES - PAGE 2 OF 3 - WHATCHA ...
From whatchacookinggoodlooking.com
GREEN GODDESS - THE PINK RHUBARB
From thepinkrhubarb.com
PAT AND BETTY: NEW EUROPEAN-INSPIRED DINETTE AND BAR …
From dailyhive.com
ARANCINI WITH GREEN GODDESS DRESSING | FOOD, FOOD ...
From pinterest.com.au
GREEN GODDESS SALAD DRESSING - FOOD NEWS
From foodnewsnews.com
NDUJA ARANCINI | GORDON FOOD SERVICE
From wwwsit.gfs.com
ARANCINI WITH SMOKED MOZZARELLA AND GREEN GODDESS — FARM ...
From pinterest.com
RECIPES: TOP-CLASS FINGER FOOD - STUFF.CO.NZ
From stuff.co.nz
RADISHES WITH GREEN GODDESS DRESSING RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED ARANCINI - MENU - RAGAZZA - SAN FRANCISCO
From yelp.com
FOURTH OF JULY WEEKEND NEWS UPDATE - 7.2.21 - PDX FOOD PRESS
From pdxfoodpress.com
ARANCINI RECIPE | CRUSH MAGAZINE
From crushmag-online.com
GREEN GODDESS DRESSING RECIPE - SOUTHERN LIVING
From southernliving.com
JOIN ME IN THE KITCHEN | YOGA WITH SUSAN KELLY
From yogawithsusankelly.com.au
CHURIDARS/ANARKALIS – TAGGED "COLOR_GREEN" – SARIS AND THINGS
From sarisandthings.com
ARANCINI WITH GREEN GODDESS DRESSING
From worldbestgarlicrecipes.blogspot.com
ARANYANI - WIKIPEDIA
From en.wikipedia.org
EASY GREEN GODDESS DRESSING RECIPE - COOKIE AND KATE
From cookieandkate.com
TANGERINE VINAIGRETTE DRESSING RECIPE - ALL INFORMATION ...
From therecipes.info
GREEN GODDESS DRESSING RECIPE - THE HOUSE OF PEREZ
From thehouseofperezblog.com
FRIED CHERRY TOMATO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ARANCINI WITH GREEN GODDESS DRESSING RECIPES
From tfrecipes.com
MUSHROOM ARANCINI WITH GREEN GODDESS DRESSING RECIPE | EAT ...
From eatyourbooks.com
GREEN GODDESS DRESSING RECIPE - LOVE AND LEMONS
From loveandlemons.com
NDUJA ARANCINI | GORDON FOOD SERVICE CANADA
From gfs.ca
RECIPE: JOE VARGETTO’S CROWD-PLEASING GOLDEN ARANCINE ...
From broadsheet.com.au
PASSED HORS D'OEUVRES - GASTRONOME
From gastronomecatering.com
RECEPTION CATERING MENU BY GREAT ... - GREAT EVENTS CATERING
From greateventscatering.ca
VEGAN TAHINI GODDESS DRESSING RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN TAHINI GODDESS DRESSING (CHOPPED LEAF COPYCAT) » I ...
From ilovevegan.com
MOLLY BAZ LATEST ARTICLES - BON APPéTIT
From bonappetit.com
RECIPES – PAGE 5 – TOP SHELF FRUITS
From topshelffruits.com.au
BEST GREEN GODDESS DRESSING RECIPE - HOW TO MAKE CREAMY ...
From delish.com
EASY GREEN GODDESS DRESSING RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.com
FOOD — HARVEST
From harvestpizzeriaavl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love