This is the most delicious, easy-to-make risotto. And the best leftover recipe known to mankind.
Cooking Time (Includes Preparation Time):
Risotto - 45 Minutes
Arancini - 30 Minutes
· 200g of Grana Padano PDO Riserva
· 500g of Arborio Rice
· 2 Brown Onions
· 2 Garlic Cloves
· 2 Vegetable Stock Cubes
· 50g of Butter
· 187ml of White Wine
· Leftover Risotto
· 100g of Breadcrumbs
· 50g of Grana Padano PDO Riserva
· Small Handful of Thyme
· Small Handful of Rosemary
· 400g of Passata
· 1 Bunch of Basil
· 1 Garlic Clove
· 3 Eggs
· 100g of Plain Flour
· 500ml of Vegetable Oil
Dissolve your vegetable stock cubes in 1 litre of boiling water.
Finely chop the garlic and onions. Add your onions to a pan with a glug of olive oil and 2 tablespoons of butter. Cook the onions on a low heat until soft and translucent.
Add your garlic and stir it in. Cook for a further minute and pour in your wine. Bubble the wine off.
Add the rind from your block of Grana Padano. This will impart its flavour throughout the risotto cooking process. Mix it in and then pour in your rice.
Stir your rice until it starts to toast in the pan. At this point, start adding your vegetable stock bit by bit. Keep beating the rice to release the starch. This will make the dish extra creamy.
Keep adding vegetable stock and beating the rice until it is creamy and cooked through. This should take about 30 minutes. You want your risotto to be a loose, creamy consistency. You should not be able to fit it in a mould.
Once the rice is cooked, add 150g of grated Grana Padano and stir. Add a heaped tablespoon of butter and season generously with salt and pepper. Beat it in, remove the Grana Padano rind and serve up your risotto. Grate more Grana Padano onto each dish, add a drizzle of olive oil and tuck in!
For this dish, your leftover risotto has to be cold. Divide it into balls (slightly smaller than the size of a tennis ball). Roll your balls and place on a board.
Lay out three bowls. Fill the first with flour. The next with 3 eggs. Beat them, and season with salt and pepper. Fill the third bowl with breadcrumbs, a handful of chopped rosemary, chopped thyme and 50g of grated Grana Padano. Mix it all together.
Take one of your balls. Dip it into the flour, the egg and then your Grana Padano herby breadcrumbs. Once all of the balls are nicely coated, place them back on the board.
Get a saucepan on the heat and add a glug of vegetable oil. Throw a few of the breadcrumbs into the oil. Once they start browning, the oil is hot enough.
Add your arancini to the pan. Move the balls around with a metal spoon until they are a deep golden brown. At this point, remove the arancini from the pan and place on a piece of kitchen roll.
Tomato sauce time. This is so simple. Just finely chop a garlic clove. Add to a frying pan with a glug of olive oil. Before the garlic starts to brown, pour in your passata. Season with salt and pepper. Bubble the sauce down until it is nice and thick. Throw in a handful of basil leaves. Once wilted, the sauce is ready.
Serve your arancini in a dish. Pour the tomato sauce over the top. Grate some Grana Padano over it all and tuck in!