Hi lovely people of foodtube
And I am today, it is the right time of the years for party
I’m going to show you what I’ve done with left over risotto
I am going to make little arancini de riso
Yes, what is arancini de riso?
Little filled rice balls and I’m going to use a fantastic mayonnaise
To really, to dip inside and enjoy
Now watch me what I’m doing first, first of all I’m going to show you how to make mayonnaise
Here I have fantastic roast pepper,
Just cut it anyway you like it, just to do little strips
Anyone can do that, then one clove of garlic
Crush it, chop it, about half a tablespoons of capers
Leave them the way they are all together
You need nice chilli, make sure the chilli’s not too strong
Because I don’t want to spoil the lovely flavour, just a few slices
So let’s start to cook it now, let’s get some olive oil in first
Then slowly, slowly, start with the garlic
You go with the chilli, you go with the capers
You start to stir it then you put everything together
Keep stirring, just sweat it a little bit, not too much
Now I need to put all this together so let’s start to do it
I love all these gadgets, everything goes inside
Yeah come on, stop
Empty in a bowl, let it cool down for a few seconds
Now I need to put the mayonnaise inside that is what will give them a lift
You need about 2 large tablespoons of mayonnaise
Then mix all together
Parsley is so good, just going to put a little bit, a few drops of acidity
Which has got this fantastic lemon, lemon is so good
You mix all together, oh my, I have to taste it
It is incredible
Now we going to start to make it, this is the pumpkin risotto
If you want to see me how to make a pumpkin risotto just click here on the side
Right so it’s four eggs here, right two yolk of egg
One, two, start to mix the egg yolk with risotto
This is about 500 grams of leftover risotto
You will make about between 12 to 15 little aranchini de riso inside
You need one twig of rosemary just remove all the needles
And make sure you do quite fine
So straight in, little flakes of chilli, if you don’t like chilli, don’t put any chilli inside
It can do without, grab it with the knife
We have about 50 grams of parmesan
I will keep back about one handful
50 grams of breadcrumbs which put them all in, just get in, just mix everything in
That is nice and mixed, let’s remove all those
And you need just a little bit extra salt
A little peppers, now I’m going to put them all together again
Let me show you how easy it is, first I’m going to use the other two egg I had
Break it, one, one two, inside here is four egg whites and two egg yolk
Little salt, mix all nicely, right this is mixed
Let’s put them together now, so easy, I like this bit
First of all, grab a little handful, not too big, roll it out, and we make a little hole inside
You can see, here I got some Taleggio cheese, you don’t have Taleggio cheese any soft cheese will do
Take a little bit out, roll it out, just put them inside and close it
Roll it, flour, then inside the eggs, make sure you coat it very well with egg
Drain it, put them inside and roll them inside the breadcrumbs
So again, grab it, make a little hole, cheese, close it, roll it
Inside the flour, straight in, grab it, then roll them again in breadcrumbs
In Italy, they usually do them quite big so let’s do it some more
Last one is done, got a pot, deep fry inside here which I put early on
To make sure they reach the right temperature, the right way to measure the temperatures
You need wooden spoon, you go straight on the middle
You can see and when it starts to fry on the side, means this is the right temperature to fry
So you remove it, you get about 1, 2, and three arancini de riso and drop them in
It takes about, just about a minute, no longer than that, don’t forget, the risotto is already done
The cheese is very soft, everything goes is inside is there, then you stir them a little bit
You need to get a lovely orange colour, you can see look it’s done now
Put them on tissue paper or kitchen cloth, anything, just repeat again
The operations, 2, 3 put them on the spoon again
And the same time you put them on the spoon you give them the chance to get to the right temperature again
Here I have nice sage leaves be careful when you actually you fry sage leaves because they start to go all over the place.
Just put them inside and stand away and they go lovely and crispy
Just sprinkle a little bit of parmesan, lets get the sage leaves
Oh my gosh, it’s so good, this is the pumpkins arancini risotto
It tastes so well, taste a little bit
I can taste the pumpkins, I can taste the rosemary, the little chillies inside, the cheese which has come out quite strong
And the mayonnaise which lifts it up, everything, so good, you should do all this
Should really make, so simple and don’t forget Gennaro Contaldo youtube channel
And JamieOliver.com let’s cook all together, let’s enjoy all together