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arancini

Arancini are basically rice balls stuffed with things, mostly originating from Sicily. Here’s my favourite way to do them.

First, you need to make some mushroom risotto (how convenient, a recipe). You will have leftovers. Chill the leftover risotto overnight in the fridge.

The next day, form the risotto into approx 1.5-2inch balls around — well around whatever you like, really. My favourite is using small chunks of proper mozzarella, but you could do a compound butter (like Chicken Kiev), or a tomato sauce (which is one of the traditional ways), or a duxelle to max out the mushroominess, or pretty much whatever you like.

Fry the balls in relatively deep oil until golden and delicious. You’re not deep frying, but you’re not just sauteeing either. Think about the amount of oil you’d use for making fried chicken on the stovetop.

Season aggressively with salt when you take them out of the pan. Consume.

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ingredients:

asparagus (as much as you need)

2tbsp butter (roughly)

1/2 c white wine (probably a gewurtztraminer to stand up to the asparagus)

1/4-1/2c parmagiano reggiano (or asiago)

dash balsamic vinegar
Toss asparagus in a non-stick pan with a little bit of butter. Don’t overcook; you want the ‘gus to remain crunchy. When almost done, pour in 1/2 cup of white wine, turn the heat up high, and cover for two minutes or so. Remove from pan, toss with a little parmesan cheese (grated) and sprinkle with balsamic vinegar.

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