It’s January…a new year with new goals. I have neglected some the blogging cooking groups that I belong to. However, this month I have completed the recipes on time for Daring Cooks, Indian Cooking Challenge, We Knead to Bake & I joined a new group, Avid Bakers.
I was so happy when I saw this month’s Daring Cooks challenge. I had been planning to make Arancini anyway for the past two months. I already had a recipe drafted. However, every time I went out, I kept forgetting to stop at the liquor store to buy the white wine needed to make the risotto. Finally I became more focused to complete this month’s challenge and remembered to pick up the wine.
January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s
Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making
arancine – filled and fried balls of risotto. Delizioso! Here’s my version of Manu’s recipe.
I made a Vegetarian filling I am sure you will love! Coupled with the nutty flavor of Asiago, this was a winner!
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 1 2/3 cup white wine
- 3 cups chicken stock (or vegetable stock to keep it 100% Vegetarian)
- 1 teeaspoons saffron
- 1/3 cup Pecorino Romano, grated (Parmesan is traditional but Pecorino Romano is more budget friendly)
- 3 tablespoons butter
- 1 cup cooked chickpeas
- 1/3 cup canned corn
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons herb infused olive oil
- 2 teaspoons fresh rosemary, finely chopped
- lemon zest and juice from 1 lemon
- 1/2 tomato, chopped small
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 tablespoons Asiago cheese, grated
- 1/2 cup Asiago cheese, diced
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup seasoned Panco breadcrumbs
- 1/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 2 egg whites
…being served at Flavors of the World Grand Finale
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