Late summer picnic
Sophie Lombardi
We’ve become very complacent about the weather. It’s been too good for too long and I have started to look at my coats with bewilderment ; Why would I ever need these in lovely balmy Cornwall? Never did I imagine that I would write this post with rain lashing at the window and all the lights on! Someone needs to tell the weather man that Autumn doesn’t begin until the start of the school term. Anyway, having grown up enjoying summer holidays in Wales, I am perfectly used to having picnics in the pouring rain that may or may not have included a packet of ready salted - what a treat.
These little balls of joy would make an excellent addition to any picnic whether in or outdoors. I think we’re all a bit tired of sandwiches by week 600 of the school holidays. So if you have time, give these arancini balls a whirl, they’re easier than you think.
Sophie’s Arancini Balls
Makes approximately x 12
For the rice
1 finely chopped onion
A couple of rashers of chopped bacon (optional)
I cup of Risotto Rice
4 cups of hot stock
Splash of wine or apple cider vinegar
Handful of finely chopped herbs.
Olive and Vegetable Oil
100g grated parmesan
Batter
x1 Egg lightly beaten
x4 Tablespoons Plain Flour
x4 Tablespoons Breadcrumbs
Fillings
Buffalo Mozzarella
Parma Ham.. whatever else you fancy
Method
Fry the onion in some oil and salt until very soft. Add the bacon (if using) and cook for a couple more minutes.
Add the rice and let it absorb the juices before adding the wine and then boiling stock, a cup at a time.
It is important that all the stock is absorbed before you add more.
When the rice is cooked through (approx 20 mins) add the cheese and herbs,
Spread the rice onto a tray and leave in the fridge to cool completely.
Put the beaten egg, flour and breadcrumbs in three separate small dishes.
Grab a small handful of the cold rice. and roll it in the palm of your hand, squishing a little of your chosen fillings into the middle. Then proceed to roll it in the egg, flour and breadcrumbs
When you have made all the balls leave in the fridge to cool.
Add 2 inches of oil to a frying pan ( I used a blend of olive and vegetable) and heat until really hot.
Drop each ball carefully into the oil and fry on each side for a couple of minutes.
Place each hot oily ball on a couple of layers of kitchen paper to cool.
Ta-dah your glorious little carby balls are ready to gobble!
Sending love to everyone, particularly those facing new challenges this week
Sophie x
