Arancini Alla Leftover Risotto

Arancini

 

 

When I make risotto, I always make extra so that I can refrigerate it and use it to make Arancini the next day. I save some time on making the Arancini (Small oranges) because the rice is ready to go.

Arancini aren't difficult to make if you have all your ingredients ready to go. You basically need to have two bowls ready to go. The first bowl with beaten eggs, salt and pepper, and second bowl with 2 parts Italian breadcrumbs and 1 part grated Parmesan cheese. Next, have a large skillet ready with a light hot oil. 

Scoop a couple of tablespoons of risotto in the palm of your hand, while your hand is cupped.
Add some filling of choice such as tomato sauce and chunks of cheese, of tomato sauce with meat and peas, cooked ground sausage and sauce, etc. Add a little more risotto on top and form a ball. Make sure that the filling is completely covered.

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Roll each ball into the beaten egg, and next into breadcrumb mixture. Be sure to shake off any excess breadcrumbs before placing int the hot oil. Cook on medium heat until the entire ball is golden. Remove from skillet and place on paper towel. Continue cooking all of the Arancini. Cool slightly before eating.

My family enjoys the risotto and the Arancini. It is so much easier to make it with leftover risotto. The rest is just a process. I find that making the Arancini with the risotto is much more flavorful than plain rice.  It adds a whole new dimension to the recipe. This could be viewed as gourmet Arancini, however, growing up, we made lots of things with leftovers, because we didn't have the funds to do otherwise.  We had to be creative with our leftover ingredients.  I have the funds today to do otherwise, but it is something inside of me that continues to cherish the old fashion way of cooking.  It allows me to be creative, so I continue to do it, and I love it!

Smashed Peas Fennel and Mint Crostini

Smashed Peas Fennel and Mint Crostini

                          
3 tablespoons lemon olive oil, divided                                           
1 small onion, finely minced                                                
1 small fennel bulb, finely minced (reserve greens)                       
2 cloves garlic, finely minced                                                
1/3 cup vegetable stock        

1 pound fresh or frozen peas, thawed                                            
3 tablespoons finely minced fresh mint

Roasted garlic sea salt

Freshly ground black pepper

4 ounces crumbled goat cheese

10-12 lightly toasted French bread slices

 

Fresh Fennel and Mint

In a small saucepan heat 2 tablespoons olive oil and gently cook the onion and fennel until soft and barely golden. Add garlic and cook until golden. 

Add the vegetable stock and turn up the heat. When it comes to a boil, add in the peas and cook about 5 minutes. 

Remove from heat, add the mint and season with the salt and pepper. Use a stick blender or potato masher to make a chunky mash of the peas. When the slices of bread are toasted, add a heaping teaspoon of pea mixture. Top with crumbled cheese and fennel greens. Drizzle some oil on top and serve warm or at room temperature.

 

Sweet Peas

This recipe can be served as an appetizer or a side dish before smashing it.   However if you like to smash some of the peas, go right ahead.

Green Peas with Pancetta and Parsley

2 tablespoon extra virgin olive oil

4 ounces pancetta, diced

3 garlic cloves, peeled and whole

12 ounces fresh shelled peas or frozen peas thawed

Salt and pepper to taste

½ cup chicken or vegetable broth

Zest ½ lemon

2 sprigs fresh Italian parsley, roughly chopped

Directions:

1.      In a sauté pan with 1 tablespoon of olive oil, cook the pancetta on medium heat until crisp.  When ready remove from the pan and set aside. 

2.      In the same pan with the oil from pancetta, sauté the garlic briefly for a minute to barely golden. Add the peas, remaining olive oil, and salt and pepper. If using frozen peas, simply submerge then in warm water for 1-2 minutes, strain well before adding to pan.  Sauté the peas for a minute. 

3.      Next, add ½ cup of broth to the pan and simmer over low heat about 5 minutes or until the peas are just tender. Taste for doneness.  

4.      When the peas are cooked, return the pancetta to the pan and add the zest and fresh chopped parsley. Serve warm. 

Even picky kids will love this flavorful vegetable dish.

Italian Split Pea Soup

2 tbsp. extra virgin olive oil
1 medium sweet onion, diced
1 carrot, diced
1 celery stalk with leaves, diced
Pinch red pepper flakes
Salt & pepper to taste
1 cup split peas
1 bay leaf
3 cups vegetable broth
Fresh Italian Parsley, roughly chopped

Directions:
1. Wash and dice the onion, carrot and celery.
2. Heat the olive oil in medium stockpot. Add the diced onions and sauté on medium heat until translucent and barely golden. Next, add the diced carrots and celery and sauté for another 1 minute.
3. Add the red pepper flakes and split peas. Sauté for 30 seconds. Next, add the broth, bay leaf and black pepper. Cook until the soup comes to a boi then simmer the heat to low and cover. Cook for 35-45 minutes, stirring occasionally.
4. Taste the soup for seasoning and add the salt to taste. When the soup is cooked to your liking, remove the bay leaf and serve hot. Top with fresh Italian parsley and cracked pepper.

Tip: If the soup appears to dry toward the middle or end of the cooking process, add a little more hot broth or hot water.