TEE TIME ARANCINI

BY JEAN-FRANÇOIS MICHAUD
FROM THE TEA THROWDOWN
Arancini

Arancini

Tee time: one of my greatest pleasures in life.
Man I love golf! I wish I could play everyday.
With that in mind, I’ll never miss a chance to compete in tee time throwdown…

Ingredients
Risotto (I made mine with mushrooms and peas. Click here for a risotto recipe.)
Mozarella (or cheddar) cheese in ½ inch cubes
Vegetable oil
2 hard boiled eggs, chopped finely
Bread crumbs

Method

  1. Take your cold risotto and roll it into an arancini ball.
  2. Stuff a cube of cheese in the middle of the ball and close it back up.
  3. Roll the arancini over chopped hard boiled eggs (the eggs will squish themselves into the ball), then cover evenly with bread crumbs.
  4. Heat up 2 inches of vegetable oil and fry the arancini until golden. Place them on a tray covered with paper towel in order to soak up any excess oil.
  5. Make a dipping sauce: I used tomato passata, olive oil garlic, salt pepper and hot peppers. Let the sauce simmer for 20 minutes at medium-high heat. Enjoy these tee time party treats!
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2 thoughts on “TEE TIME ARANCINI

  1. I worked in an italian restaurant for 5 years, so I know all about arancini! It’s been a while since I had one though… these pictures are bringing back some good memories!
    -JulieC

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