Arancini (Fried Stuffed Rice Balls)

Deep frying our turkey has become a new tradition at our house (if two years in a row can be considered a tradition). I'm calling it one because I plan on doing it for a long time to come. I seriously recommend it...I don't even like turkey and I ate some (it's that juicy and non offensive). Plus it frees up my oven for cooking side dishes.

Last year I didn't consider the fact that I was heating up a ton of oil just to cook the turkey and didn't use it for anything else. So this year I had a game plan. I made vegetable chips (kale and carrots) before the turkey even went in. Then after the turkey came out (it needs 30 minutes to rest anyway), I fried these arancini and sweet potato fries too (which I didn't leave in long enough and they weren't crispy and I was kind of sad about it until I ate the fifty other things we had and realized I probably would have exploded anyway if I'd eaten sweet potato fries too).

ARANCINI (FRIED STUFFED RICE BALLS)

Makes 4 light lunch or dinner servings

3 cups chilled risotto

12 (1/2-inch) cubes mozzarella (or other melty cheese of choice), about 1 oz. total

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs (not seasoned)

about 8 cups vegetable oil for frying

1.      Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.

2.      Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.

3.      Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches.

4.      Let balls stand 2 minutes before serving (for cheese to melt).

adapted from Gourmet, April 2005

cold saffron risotto with butternut squash, rolled into a ball

stuffing with monterey jack cheese

I chose a mild cheese for the kids (I thought they
might not like the blue cheese). But among the
adults, the blue cheese was the clear winner.

stuffing with blue cheese

stuffed with cheese and re-rolled

dipping in flour

dipping in egg

rolling in bread crumbs

going in to the fryer

in the turkey fryer

fried

The dark specks in the strainer are from the dry rub
that fell off the turkey and were floating around
in the oil. I figured they would just add flavor.

fried stuffed rice balls

arancini inside

As you can see, the outside is crispy and the inside is warm
and melty. Delicious! I think next time, I would make a
mushroom risotto. The possibilities are endless.

.

Saffron Risotto with Butternut Squash

Usually when I bring home butternut squash, I end up just mashing it with some butter, maple sugar and salt. It's good, but I was getting a little bored. It had also been a very long time since I made risotto, so I guess you could say I killed two birds with one stone (although most of the bird killing was probably done before Thanksgiving). Anyway, this was creamy and satisfying. A nice dish if you have the time.

SAFFRON RISOTTO WITH BUTTERNUT SQUASH

Yield: 4 to 6 servings

1 butternut squash (2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 cups chicken stock, preferably homemade

6 tablespoons (3/4 stick) unsalted butter

2 ounces pancetta, diced

1/2 cup minced shallots (2 large)

1 1/2 cups Arborio rice (10 oz.)

1/2 cup dry white wine

1 teaspoon saffron threads

1 cup freshly grated parmesan cheese

1.      Preheat oven to 400º F.

2.      Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

3.      Meanwhile, heat the stock in a small covered saucepan. Leave it on low heat to simmer.

4.      In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.

5.      Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.

6.      Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.

7.      Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

8.      Off the heat, add the roasted squash cubes and parmesan cheese. Mix well and serve.

from Ina Garten

raw butternut squash

I conveniently bought mine already chopped
(although I did have to chop it finer).

roasted butternut squash

cooking the shallots and pancetta in butter

rice added

adding the wine

mostly absorbed

stock, saffron, salt and pepper added

mixed

absorbed (after adding stock, little by little)

adding squash and parmesan

.