Balls! (Risotto balls, that is)

I don't know what the proper name is for these - I'm sure there is a correct Italian term (and I'd be glad if someone could tell me) [update: they are called 'arancini' - thanks to Heather - see comments for info] but they have become a firm favourite in my family.

In fact, whenever Spud finds out I'm making risotto, she pleads and begs for me to make double the usual amount just so we can have these little beauties the next day.

Risotto balls can be made with any left-over risotto - but I wouldn't suggest anything fishy, I just don't think it will work.  I often make it in summer with asparagus risotto (more on that in the appropriate season I think!), or with a mushroom version - in this case it was a nice roasted butternut squash, pancetta and rosemary risotto that we had the previous night. 

[Note:  I know the traditional herb for squash is sage, but Spud isn't keen - she doesn't really go for that medicinal tang that sage carries with it - so I've found that rosemary is a good herb to serve with squash of any kind.] 

So - first the recipe for the risotto, then for the balls (see, how I give you two recipes for the price of one??)
I love making risotto - it's a labour of love for me I'm afraid.  Delia Smith has a recipe in one book for a baked risotto (which a friend made and it was nice), which takes away 'all that stirring' - but to me, if you're not in the mood to stir, don't make risotto!

Roasted butternut squash, garlic & pancetta risotto

Makes risotto for 4 or risotto and balls for 2! 

1/2 butternut squash - peel, cut into wedges, drizzle with a little olive oil and roast until soft - about 20 minutes, cut into chunks about 1cm cubed
2 cloves of garlic - peel but don't crush, throw in to roast with the squash  - the squash and the garlic can be done ahead of time
1 small onion, very finely diced
2 oz butter
1 tbsp ev olive oil
2 oz pancetta lardons
8 oz arborio rice
1 glass dry white wine
Chicken/vegetable stock - about a pint and a half at a guess
1 sprig rosemary, needles only, finely chopped
1 oz freshly grated parmesan

So, slowly and lovingly soften the onion in 1oz butter and the oil and put in the pancetta to start cooking along with it.  You can, at this stage, add half of the rosemary too, if you feel like it.  Season.  When the onion is nice and soft, stir in the rice and turn the heat up a little.  You want to coat each grain of rice with the butter/oil here.  If you start to hear feint 'pinging' of the rice jumping away from the sides of the pan, add the wine.  In fact, add the wine anyway.  Let it reduce down to almost nothing.
Add all the garlic and half the squash to the rice and add a ladle of hot stock.  Stir slowly and thoroughly.  Keep adding the stock a ladle at a time, keep stirring and let the stock absorb before adding the next ladle.  The stirring is important and good for the soul.

When the rice is nicely al dente, add the remaining squash and stir in - the rest of the squash should have all but disappeared into the rice by now.  Add a couple of ladles of stock and stir in the remaining butter, the rosemary and the parmesan - check for seasoning, put a lid on and remove from the heat.  Leave for five minutes or so to absorb and finish cooking in its own heat.  Serve with shaved parmesan and perhaps a salad...

Risotto balls

So, hopefully no-one in your house got up in the middle of the night and raided the fridge for your leftover rice...

Ingredients:
left-over risotto (about half the quantity from above)
1/2 standard sizes mozzarella ball cut into 1cm cubes

Form the risotto into balls - about golf-ball size and push a cube of mozzarella into each, making sure that all the cheese is covered by rice and so none escapes.

Lightly flour the balls and shallow-fry in olive oil - it's as simple as that!  Serve with an Islington-Yuppie-Special-Salad (rocket, shaved parmesan and balsamic dressing).  Fab! 

tags: rice  risotto  

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