1.19.08
Fried Risotto Balls (This recipe was stolen from www.foodnetwork.com)
Ingredients:
5 cups vegetable stock
1 onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 lemon, zested and juiced
1 cup freshly grated Parmesan, plus 1/2 cup for garnish
1/2 cup shredded mozzarella
1 cup half-and-half
5 cups panko bread crumbs
4 cups vegetable oil
For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
You could easily stop here, if you wanted to . . . if you’re a coward that is. If settling is good enough for you. Not me, though. Me, I’m a big shooter – nothing but the best for this guy. Life in the fast lane, on the wild side, a risk taker and a risotto frier.
To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete.
Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
1.18.08
Avgolemono
(this picture is a total fraud - my soup looks way better, but I forgot to take a picture of the real thing)
Ingredients:
8 cups chicken broth
1 onion chopped
2 stalks celery chopped
3 or 4 carrots chopped
1 cup chicken meat diced (if you can, get one of those rotisserie chickens and just get rid of the bones)
1 cup orzo
2 tablespoons butter
2 tablespoons flour
juice from 2 lemons
4 egg yolks
2 tablespoons water
How to make it:
This is a combination of a bunch of recipes I found, finally settling on the things I like best about it. Oh, and it's the best soup ever. Seriously.
Saute onion and celery and add broth and chicken to it. bring to a boil and simmer for 20 minutes, adding orzo and carrots about halfway through.
Mix butter and flour together in a saucepan- add a ladle of hot soup to the mixture and then gradually add the mixture back into the soup and continue to simmer for another ten minutes.
whisk the yolks and then add the water and lemon juice while whisking. Add a ladle of the hot soup to this while continuing to whisk. The slowly pour this back into the soup pot.
Eat. It's good for that swarthy appetite you've been saving up. And, if you have leftovers (which you should, unless you're a pig, the soup thickens up overnight in the fridge and tastes better and creamier the next day. It's awesome.