By: Melissa Waldman | September 19 2011
Posted in Recipes - SF Bay Area Recipes

Recipe courtesy of Chef Phoebe Schilla

Owner, Studio of Good Living, San Francisco, CA 

(Adapted from Bon Appetit)

 

Ingredients
6 cups (about) chicken stock or vegetable stock
½ cup chopped onion
2 cups Arborio rice or medium-grain rice
2 Tbsp. olive oil
½ cup dry white wine
½ cup whipping cream
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Zest of one lemon

Directions
Heat the remaining olive oil in a large, heavy bottomed stock pot. Add the onions and sauté until soft and translucent. Add the Arborio rice and sear the rice until the grains are shiny and opaque. Deglaze the pan with the white wine.

Add the stock in stages, stirring constantly to develop risotto's characteristic creamy texture. This will take about 30 minutes. Once the last of the stock has been absorbed, fold in the cheese, cream, zest, and herbs.

Taste, season with salt and pepper, and serve.

Arancini

Ingredients
2 cups leftover risotto, cooled
1/3 cup grated Parmesan
2 Tbsp heavy cream
2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
1 large egg yolk
Salt and freshly ground pepper
5 oz mozzarella or Fontina cheese, cut into ½ inch cubes and set aside
All-purpose flour for dredging
Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
1 cup fresh white bread crumbs

Directions
Combine risotto, parmesan, cream, egg yolk and herbs. Roll into small balls and put a square of cheese in the center. Dredge the rice balls in flour, dip in egg wash and roll in bread crumbs. Heat oil for frying in a deep, wide pot. Fry the rice balls a few at a time until golden brown .

Serve with tomato sauce and a side of lemon parmesan risotto, and enjoy.

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