Most of my recipes have step by step photos and useful tips plus videos too, see above. Easy Mixed Fish and Chorizo Risotto And Arancini Balls
Super easy Fish and Chorizo Risotto is packed with flavour and made from odds and ends in the fridge and freezer. Make arancini balls with leftovers.
Heat oil in a large frying pan and saute the chorizo for a couple of minutes till it releases the aromatic oils Add the onion and saute for 5 minutes then add garlic for 1 minute Stir in the rice making sure that it is all coated in the oils Add the red pepper and leek and continue to cook for 5 minutes Add the dried thyme and smoked paprika Pour in the wine and cook for 1 minute before adding the stock a little at a time stirring each time Add the tomatoes to the pan and stir Add the fish and prawns five minutes before you are ready to serve along with the peas and sugar snap peas The risotto should still be slightly soupy in consistancy. Season well with salt and pepper. Sprinkle with parsley to serve Arancini Balls Roll the cold risotto into balls about the size of a golf ball Poke your finger into the centre to create a hole and push in a small piece of mozerella then squish the risotto back to close the gap and compress in your hands to form a nice solid ball Do this till you have used up all leftover risotto Place the flour in one bowl, the beaten egg in the next bowl and the breadcrumbs in the last bowl Roll the arancini first in the flour, then dip into the egg and then cover well in the breadcrumbs Do this with all the arancini then deep fry in hot vegetable oil (170C) for approximately 10 minutes till golden
Use any leftover risotto to make the Arancini balls or it can be frozen for up to 3 months.
Use any veggies or fish that you have to make this store-cupboard dish.
Calories: 834 kcal Carbohydrates: 99 g Protein: 45 g Fat: 26 g Saturated Fat: 7 g Trans Fat: 1 g Cholesterol: 171 mg Sodium: 1050 mg Potassium: 1259 mg Fiber: 6 g Sugar: 11 g Vitamin A: 2097 IU Vitamin C: 66 mg Calcium: 202 mg Iron: 9 mg
*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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