For starters, risotto is an easy last minute dinner, requiring little thought, that is limitlessly flexible. It is the perfect solution to an overabundance of leeks or onions, freezer space that needs to be reclaimed from bags of frozen shrimp or a drawer full of green things preventing the fridge from closing. Many vegetables can be simply tossed into the pot as it cooks: asparagus, chard, spinach, squash. Even meat and especially seafood cook up with the toss-in treatment, when thawed and cut into smallish pieces. On special occasions, I sauté the meat or fish first, but in a pinch I just drop it in. And did I mention, risotto has the smell of fresh butterfly milk? Well, it does.
In addition, preparing a delicious risotto requires no timer, no exact amount of anything, and best of all, no skills whatsoever. All that aside, I now know that in addition to tomorrow's lunch, the extra risotto left after dinner can be fried up, into little balls, with mozzarella in the middle. Just right for a fancy weekend afternoon snack accompanimenied by a small glass of dry white wine, like the Canal House ladies suggest. Or dinner for the kids: even mine like these croquettes enough to eat them with some sausage and a few forced greens on the side.
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Risotto Croquettes or Supplì Al Telefono (adapted from Canal House Cooking v7):
(Click here for printable recipe cards)
Delicious, fun to eat and fun to make, if you have a fry-Daddy husband or wife. Rope him or her in for a special treat! You'll need a frying or candying thermometer.
1 cup cold risotto (leftover, please. See the recipe for easy risotto below)
2 eggs
1/4 cup parmaigian-reggiano
10 or so 1/2 inch cubes of mozzarella
1/3 cup flour
1 cup panko or fine dried bread crumbs
vegetable oil
salt
This recipe doubles easily...make it with one cup of risotto the first time, then adjust as needed in the future. There is nothing sadder than fried goods having to go into the fridge.
Mix together the risotto, 1 egg and parm in a bowl. Wet your hands with cold water, then put about 1 Tablespoon of the risotto mixture in your palm, flatten it and put a mozzarella cube in the middle. Form the rice into a ball around the cheese, and set it on a tray.
Put the flour, remaining egg, and panko in separate bowls. Beat the eggs with a little water. Roll each ball in flour, then in egg, then in panko. Arrange them on the tray again. Now you can refrigerate them until you are ready to fry.
Fill a heavy, large skillet with 2 inches of oil (that's 2 inches deep). Heat over medium-high heat to a temperature of 350˚. Be careful, because as my Mother says, "You might burn the house down!" Fry the supply in the oil, until golden brown all the way around. Let them cool on a wire rack, salt and enjoy!
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Super Easy Last Minute Risotto (adapted from Canal House Cooking v7):
(Click here for printable recipe cards)
2-4 Tablespoons butter
1 small onion, or some leeks, or some shallots, finely chopped
1 cup arborio rice (or double the recipe if you have a family of 4 and want leftovers)
4 or so cups of stock (I like chicken, you can water it down or sub in whatever)
1/2 cup or so parmesan-reggiano
salt and pepper to taste
Bring the stock to a gentle simmer in a small pot on the stove, reduce it to low and keep it hot.
Melt the butter in a second, slightly larger pan. Add the onion and 1/4 teaspoon salt and soften on medium-low heat, for about 8 minutes. Add the rice, stir it until it is well coated with the butter, and then add a ladle full of the hot stock. Stir, then wait until the rice pot is close to dry, and add another ladle full.
Continue like this until the rice is as soft as you like - usually twenty minutes or so. Taste and season with salt and pepper as needed.
Spoon onto a plate, sprinkle with parmesan and top with meat, fish, or whatever your main course is, if there is one. Serve with a salad or sautéed greens on the side.
