Now that we have the risotto make, lets make it into Arancini. Think of this as the italiam version of Boudin Balls.
Canola oil, for frying
Andouille Sausage Risotto (Monday's recipe), cold
2 1/2 cups panko (japanese breadcrumbs), divided
3/4 cup grated fresh Parmesan cheese
2 large eggs, lightly beaten
In a lagre Dutch oven, pour oil to a depth of 3 iinches, and heat over medium heat until a deep-fry thermometer registers 350℉.
Line a large rimmed baking sheet with paper towels
In a large bowl, combine cold Andouille Sausage Risotto, 1/2 cup bread crumbs, and cheese.
In a shallow dish, place remaining 2 cups breadcrumbs. In another shallow dish, place eggs.
Shape risotto mixture into 1 1/2-inch balls (about 2 tablespoons each). Roll balls in eggs; dredge in breadcrumbs to coat.
Working in batches, fry balls until golden brown on all sides, 1 1/2 to 2 minutes. (Let oil return to correct temperature between batches.) Using a slotted spoon, carefully remove balls, and let drain on preared pan. Let stand for 2 minutes before serving.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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