ARANCINI

We can eat this all day long.

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 100 g butter
 2 tsp garlic, crushed
 1 tsp fresh rosemary
 2 cups Arborio rice
 5 cups chicken stock, heated
 1 pinch saffron threads
 1 cup white wine
 salt to taste
 5 cups Grana Padano, grated
 2 cups Mozarella, diced
 ½ cup black olives, diced
 1 tsp crushed black pepper
 1 cup Ragu, refrigerated (optional)
 1.50 cups all-purpose flour
 4 eggs, beaten
 2 cups breadcrumbs
 olive oil
HERE'S WTF YOU NEED:

HERE'S WTF YOU DO:
1

In a cool deep pan and low flame, throw in the hunk of butter, garlic and rosemary, let the butter melt and sizzle away for a minute. Get it up to a medium flame and to that add in the arborio rice and fry for a minute, that beautiful nutty fragrance you get, that’s what you need. Increase the flame, pour in your chicken broth, give it a good stir and then tip in the saffron, wine and 1 tsp salt. Bring up to a gentle boil, then lower the heat, take out the sprig of rosemary and simmer, with a lid partially on for 10 minutes.

2

Pop the lid off, and cook until the stock has been absorbed, another 15 minutes. At this point, turn the heat off, and stir in 4 cups of the grated grana padano. Let this now cool, if you’re in a hurry, spread it on a parchment lined tray and leave in the fridge.

3

Mix in the mozzarella pieces, olives and black pepper with the rice. Oil your hands with some olive oil, and start rolling your balls (golf-ball size). At this stage, and if you’re stuffing them, poke a hole into each ball, spoon a bit of Ragu into that hole and plug it with more rice. Lay on a parchment lined tray and refrigerate for 10 minutes.

4

Meanwhile, create your dipping station. A shallow plate of flour, a bowl with the beaten eggs and a shallow plate of breadcrumb. Get your balls out, roll in flour, dip in egg and coating generously with breadcrumbs. Repeat.

5

Get a deep pan with add oil to it, a little more than a third of the pot. Do the chopstick test or drop a breadcrumb into it, if it sizzles, it’s ready. Very gently and in batches (don’t crowd the pot), fry your balls until it takes on a lovely golden brown. Let them drain on a kitchen towel and sprinkle with the remaining grana padano.

6

Now stuff that in your fuckin face!

Ingredients

 100 g butter
 2 tsp garlic, crushed
 1 tsp fresh rosemary
 2 cups Arborio rice
 5 cups chicken stock, heated
 1 pinch saffron threads
 1 cup white wine
 salt to taste
 5 cups Grana Padano, grated
 2 cups Mozarella, diced
 ½ cup black olives, diced
 1 tsp crushed black pepper
 1 cup Ragu, refrigerated (optional)
 1.50 cups all-purpose flour
 4 eggs, beaten
 2 cups breadcrumbs
 olive oil
HERE'S WTF YOU NEED:

Directions

HERE'S WTF YOU DO:
1

In a cool deep pan and low flame, throw in the hunk of butter, garlic and rosemary, let the butter melt and sizzle away for a minute. Get it up to a medium flame and to that add in the arborio rice and fry for a minute, that beautiful nutty fragrance you get, that’s what you need. Increase the flame, pour in your chicken broth, give it a good stir and then tip in the saffron, wine and 1 tsp salt. Bring up to a gentle boil, then lower the heat, take out the sprig of rosemary and simmer, with a lid partially on for 10 minutes.

2

Pop the lid off, and cook until the stock has been absorbed, another 15 minutes. At this point, turn the heat off, and stir in 4 cups of the grated grana padano. Let this now cool, if you’re in a hurry, spread it on a parchment lined tray and leave in the fridge.

3

Mix in the mozzarella pieces, olives and black pepper with the rice. Oil your hands with some olive oil, and start rolling your balls (golf-ball size). At this stage, and if you’re stuffing them, poke a hole into each ball, spoon a bit of Ragu into that hole and plug it with more rice. Lay on a parchment lined tray and refrigerate for 10 minutes.

4

Meanwhile, create your dipping station. A shallow plate of flour, a bowl with the beaten eggs and a shallow plate of breadcrumb. Get your balls out, roll in flour, dip in egg and coating generously with breadcrumbs. Repeat.

5

Get a deep pan with add oil to it, a little more than a third of the pot. Do the chopstick test or drop a breadcrumb into it, if it sizzles, it’s ready. Very gently and in batches (don’t crowd the pot), fry your balls until it takes on a lovely golden brown. Let them drain on a kitchen towel and sprinkle with the remaining grana padano.

6

Now stuff that in your fuckin face!

ARANCINI

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