risotto balls (arancini)

i don't know what rock i was living under, but i recently had the pleasure of eating a deep fried risotto ball (arancini). the first time i put that sucker in my mouth, i was floooooored. to deep fry balls of creamy risotto and stick a piece of cheese in the middle...is simply genius. i want to shake the hand of the person who invented this bad boy.

since i've popped my arancini cherry, i tried it two more times and all three times were made slightly different. little dom's serves them large and in charge with no sauce. tasca winebar serves them medium sized with a truffled cream sauce. and fraiche serves them mini bite sized with marinara sauce. i came to the conclusion that i like the medium size and served with some sort of sauce.

they are usually made with plain risotto and with seasoned breadcrumbs...but i tried them with a mushroom risotto and panko bread crumbs for that extra CRUNCH. you can make your own rules here. let me know what other mouthwatering flavor combos you come up with.

risotto balls (arancini)
4 servings
3 cups cooked mushroom risotto, cooled
12 mozzarella cubes, 1/2 inch
1 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
vegetable oil for frying

to serve
1/2 cup of marinara sauce
1 tablespoon flat leaf parsley
2 tablespoon of parmesan (optional)

wet your hands with water. scoop a heaping tablespoon of the risotto and roll into a ball. gently toss back and forth between your hands. poke a small hole in center of each ball with your finger. insert a cube of the mozzarella, add 1/2 tablespoon more risotto to close up the hole and form back into a ball.

place the flour, eggs and panko crumbs in 3 separate bowls. first, dredge a risotto ball in flour, shaking off excess. second, dip in egg, letting excess drip off. lastly, dredge in bread crumbs.

when you are ready to fry, fill large pot with about 1.5 inches of vegetable oil on medium high heat. in small batches, carefully place the risotto balls into the oil. when one side is golden brown, turn the ball so all sides are evenly browned, about 4 mins total. using a slotted spoon, let the excess oil drain and place on a wire rack, with paper towel underneath it.

top with parsley and serve with a side of marinara sauce. i sprinkled some parmesan cheese on mine cus i love CHEEEESE!

bon appétit~!

maple-roasted butternut squash

maple-roasted butternut squash. sounds so fancy but it's so easy to make. and made this way, it's so delicious. it makes for a fabulous side dish. personally, i could eat a whole plate of it on it's own. it's that good. it would also be a great alternative to the conventional candied yams you always make for the holidays! :)

mise en place

maple-roasted butternut squash
serves 6
1 medium butternut squash (about 2lbs)
1/4 cup maple syrup
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter
olive oil to grease baking sheet

preheat oven to 400 degrees.

lightly brush a baking sheet with olive oil.

peel and seed the squash (use a vegetable peeler to remove the skin) and cut it up into 3/4 - 1" cubes.
place the cubed squash on the baking sheet and drizzle on the maple syrup. sprinkle on the brown sugar, cinnamon and nutmeg. toss it all together and lay out the cubes so they're in one layer and dot with butter.

bake for about 30 mins. or until the squash becomes tender and golden brown, tossing once during baking.


bon appétit~!

molten chocolate lava cake

i have to admit, i'm not a big chocolate fan. what can i say? i prefer vanilla. BUT this molten chocolate lava cake is SO good, even i'm a huge fan. this recipe is great for entertaining because you can make everything ahead of time and bake just before you serve so your guest can have a warm cake oozing with chocolatey goodness.

mise en place

chocolate lava cake
makes 6 individual cakes
8 oz. bittersweet chocolate
2 sticks (1 cup) unsalted butter + extra for ramekins
1/2 teaspoon instant coffee
4 eggs
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1/4 cup flour + extra for ramekins
1/4 teaspoon salt

you'll need 6 ramekins (mine are 10cm in diameter and hold 1 cup of water). using a pastry brush, coat the inside of the ramekins with softened butter. on the sides, paint in vertical stripes. this will help get the cakes out easier. dust with flour and tap out any excess.

*the ramekins on the right: buttered, floured & excess tapped out

preheat oven to 425 degrees.

in a heat proof bowl, add the chocolate, butter, coffee powder and salt. set the bowl over a pot of boiling water and mix until everything is melted and the mixture is smooth. remove from the heat and let cool slightly.

in the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, yolks, sugar and vanilla until fluffy and pale. with the mixer speed on low, slowly drizzle in the cooled chocolate mixture and mix until everything is well combined.

sift in the flour and gently fold in until everything is just well combined. do not overmix.

divide the batter into the 6 ramekins and place on a baking sheet.

bake until the cakes puff up slightly and are set on top.
about 13-15 mins.

using oven mitts, carefully invert the ramekin onto a plate. let sit for about 10 secs and carefully the lift the ramekin. the cake should easily slip right out.

have your garnishes and accompaniments ready! powdered sugar, berries, mint, ice cream, anything you want!

fortunately, i have this handy dandy condensed milk in a tube from france! oh, the great things about europe!

the top bottom and sides will be set and the inside will be runny.

or you can just serve them in the ramekins. i find that this cake is just as good, if not even better, the next day at room temperature. the inside won't be runny but the center will be rich and fudgey. just remember to wrap the top with plastic or keep them in an airtight container.

bon appétit~!