AMAZEBALLS!

Or else Italian Rice Balls.

Tried them for the first time years ago in Italy and again last week at the new Arancini Brothers restaurant in Dalston, which made me experiment with a couple of recipes at home. The conclusion was that -as almost always- keeping it simple, is the key to a satisfying result.  

For 24 balls: 

2 eggs 

30g grated Parmesan cheese

1 tablespoon dried parsley

freshly ground black pepper

salt

water

150g uncooked white rice

100g dried bread crumbs (for gluten free version use gluten free bread)

olive oil 

  

In a medium bowl, whisk together eggs, cheese, parsley, pepper, and salt. Cover and refrigerate while proceeding to the next step.

Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour. 

Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into one inch balls, then coat each one with bread crumbs. 

In a small, deep skillet, heat olive oil to 175 degrees C. Remember that it should have enough oil to completely cover rice balls. Fry six rice balls at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm. Perfect with spicy tomato sauce, putanesca, garlic mayonnaise.

Prawn and Samphire Risotto

Samphire is only available from May to August and is naturally very salty as it grows by the sea. Combined with prawns or other sea food, it brings a soft sea flavour to your table. Crack open a bottle of fine white wine and enjoy this simple, easy, special risotto.

600gm large cooked prawns
80gm washed and trimmed Samphire 
50gm butter 
3 shallots finely chopped 
l litre fish stock 
50ml white wine 
2 garlic cloves crushed 
250gm of Arborio rice 
30gm freshly grated parmesan cheese  
50ml single cream or plain yoghurt

Add a bit of the butter to a pan and heat gently then add the shallots, garlic and cook very gently for about ten minutes. 
Add the rice and stir until all the grains are coated then add half the stock and close the lid. Stir gently and cook for about 15 minutes, then pour in the wine and stir again until it has all been absorbed. Add a rest of the stock and prawns and continue stirring until all the liquids have been absorbed, usually another 10-15 minutes. Add the samphire in the end and cook it in the mix for about 2 minutes. At the very end and when the heat is very low or even completely switched off add the cream/ yoghurt. Serve immediately with parmesan on top.