A Taste Of Milan
Arancini – Milanese Style is a traditional recipe, a taste of Italy to inspire your senses, those of taste, smell, and sight. Combining the creamy ness of Arborio rice with the colour and flavour of saffron, all encapsulated within a crispy golden crust of breadcrumbs. I am making my mouth water just writing this and contemplating the taste, the memory of these delightful morsels enjoyed on many previous occasions.
Traditionally arancini was made using the leftover risotto from the day before, as in times gone by nothing was allowed to go to waste. Unfortunately in todays world we have become complacent when it comes to food waste, especially here in the more affluent countries, where there is an abundance of food. Just so you know for next time any style of flavour of risotto is suitable for making arancini the following day. So please don't think you need to just make a risotto for arancini verbatim to this or even another recipe.
Arancini – Milanese Style
Arancini – Milanese Style
- Mixing bowl
- Deep pot
- 100 gm Onion - chopped fine
- 1 Garlic - clove, crushed
- 600 gm Arborio Rice
- 1.25 lt Chicken Stock
- Pinch Saffron
- 100 gm Ham - chopped
- 50 gm Mushroom - chopped
- 2 Tomatoes chopped
- ½ bnch Italian Parsley - chopped
- 100 gm Parmesan
- 200 gm Buffalo Mozzarella - chopped fine
- 3 Eggs
- 500 ml Milk
- Olive Oil
- Salt & Pepper
- Begin by first warming the stock on the stove, with the saffron strands.
- In a large pan or pot heat a little olive oil, and sauté off the onions, & garlic.
- Once the onion is translucent add the tomato and cook until broken down, add the mushrooms & ham.
- Add the Arborio, followed by enough of the stock to cover the rice, stir gently until the stock has been absorbed, then repeat the process another two times.
- The rice will have absorbed the stock, and become light and fluffy, with a slight firmness still inside. Finish off with the Grana Padano, and allow to cool.
- Once cold enough to handle, begin rolling small size balls, placing a piece of mozzarella in the middle of each.
- The starch content of the Arborio rice will ensure the grains stick together sufficiently, therefor there will be no need to add a binding agent.
- Combine the egg & the milk together until well incorporated.
- Once the balls have been rolled, dust in some plain flour.
- Then submerge into the egg wash, and finally into some bread crumbs, these crumbs may be either fine or course, fresh or dried, the option is yours.
- Once crumbed, fry off in a bath of hot oil 180c for several minutes till golden brown.
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