Arancini with an orange and pear salad

Yesterday's Beetroot and Broccoli Risotto

Arancini filled with Mozzarella and Ham



Orange and Pear Salad

I was in the mood for risotto and my mum recommended I try Aldo Zilli's risotto with purple sprouting broccoli and beetroot so I gave it a go.

I used normal broccoli as my local veg lady didn't have any purple sprouting. I found that the risotto was lacking a bit in flavour so if I make it again I will par-boil the broccoli first.

Whenever I make a risotto I like to make too much so that I have enough left-overs to make arancini.

Arancini 'little oranges' are a Sicilian speciality. There is a traditional recipe (fried rice balls covered in breadcrumbs, filled with mozzarella, tomato sauce and mincemeat) but they can also have many different fillings. I like to use left-over risotto as the rice is already flavoured and has a sticky texture which is perfect for moulding. Yesterday I filled the vegetarian's with mozzarella and added ham to mine.

Arancini

Serves: 2

Yesterday’s risotto, divided into palm size sections.

2 slices whole meal bread turned into breadcrumbs

2 free range eggs, whisked and seasoned

Buffalo mozzarella, quartered

M: Slice or two of ham

Wrap each piece of mozzarella in the risotto and mould it with your hands into the shape of a ball. Dip the rice ball into the egg and then roll it in the breadcrumbs until covered. Repeat with all sections of risotto until you have numerous balls.

M: Wrap the mozzarella in the ham first before following above instructions.

Heat olive oil in a large non-stick frying pan until bubbling hot. Lower the heat and gently fry the risotto balls for a few minutes on each side until the arancini is golden brown all over.

Cut open and watch the mozzarella ooze out. They are pretty filling so I serve mine with a refreshing salad.

Orange and Pear Salad



Serves: 2

1/2 orange, segments peeled and pith removed

1/2 pear, sliced

Chunk of blue cheese, crumbled

Chunk of cucumber, sliced

Handful walnuts

A few lettuce leaves

Olive oil

Mix all the ingredients together and drizzle with a little olive oil.