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!
I made half the amount of risotto in the given recipe, and there was plenty for the two of us to have it with dinner the first night. I made sautéed Ono, otherwise known as Wahoo, with pesto sauce, and served with the risotto, it was excellent. Even after making the Arancine next day, there is still enough to make more tonight.
Having made extra when I slow cooked some pork tenderloin Sunday, the filling was a given for these little delicacies. In that pork braise there were also fennel, tomatillos, some lime juice, tomatoes and wine. So I minced all that up good, adding sautéed onion and toasted, ground fennel seed. But, you can follow the directions and make it from ground beef as Manu directs. But, to me this dish is a classic for left-overs. Left-over risotto and stew of any sort for stuffing. However, she also provided recipes for vegetarian versions. So, left-over spinach maybe, but I am transmitting the recipe for meat Arancine as given. You can get the alternate recipes at the above link.