Tre Formaggio Arancini (Three Cheese Rice Balls)

Arancini

This recipe may seem a little labour intensive, but trust me, the end result is worth it!! Of course, it’s always easier if you just happen to have left over risotto sitting around your kitchen :). For those of us that don’t though, you’ll find this a very easy recipe as it does not involve the time consuming process that a regular risotto does. Buon appetito!

Ingredients:

2 ½ cups low-sodium vegetable broth
½ cup dry white wine
¼ teaspoon kosher salt
1 cup arborio rice
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, crushed
2 tablespoons pine nuts, toasted
½ cup shredded mozzarella cheese (2 ounces)
½ cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
½ cup grated parmesan cheese
1 ½ cups breadcrumbs, divided
vegetable oil, for frying

Directions:

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, garlic and onion, and then reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely (if you’re in a hurry, try sticking the sheet in the fridge or freezer!). Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside. Beat the eggs in a large bowl, then stir in the cooled rice mixture, the parmesan and ⅔ cup of the breadcrumbs. Shape the mixture into sixteen 1 ½ -inch balls. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the centre of each rice ball, and insert 2 teaspoons of the cheese mixture, then pinch the rice around the filling to seal. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying). Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Enjoy hot with marinara sauce or plain!

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Cheese, Red Pepper & Mushroom Strata

Strata

This strata (a fancy term for a layered bread casserole) makes a wonderful brunch dish or great for a milchig dinner. Serve with a nice salad and you’ve got a great meal. You can even prepare this dish the night before and let it sit covered in the fridge then bake off the night you wish to serve it. This tends to make an even better dish because it gives the bread more time to soak up all of the flavours! If you don’t have Shiitake mushrooms, any kind will do. If you don’t have your own roasted red peppers (though you should, see my recipe for them!) you can use jarred.

Ingredients:

¼ cup of butter
1 lbs. Shiitake mushrooms, stemmed and sliced
1 ½ teaspoon salt
¾ teaspoon pepper
1 roasted red pepper, sliced into thin strips
12 slices of challah – cut into 1 inch dice
2 ¼ cups whole milk
1 ½ cups cream
5 large eggs
¾ cup fresh chives, chopped (same quantity dried)
2 tablespoons fresh thyme, chopped (2 teaspoons if using dried)
3 cloves garlic, minced
2 ½ cups goat cheese (soft)
1 ½ cups parmesan, grated
1 cup fontina, grated

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 9 x 13 glass baking dish and set aside.

Melt butter in a medium sized skillet. Add sliced mushrooms and sauté for 5 minutes or until tender. Season with salt and pepper and set aside to cool. Add sliced red pepper to the mushrooms. Submerge challah cubs in a large bowl of the milk. The bread should absorb all of the milk.

In a separate bowl, whisk together cream, eggs, chives, thyme and garlic. Season with salt and pepper, and add the crumbled goat cheese, and whisk together until fully incorporated.

In the buttered glass dish, lay half of the bread mixture down and don’t worry if it does not fill the entire base. Top with a layer of mushroom/pepper mixture. Add grated fontina and parmesan, then the cream/egg mixture. Repeat the layering process using the remaining ingredients. Bake strata uncovered for 1 hour or until golden brown and firm in the middle.