Arancini Stacks with Caprese Salad

Oooh! Very fancy. But its just deep fried rice with tomato and cheese.

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Arancini is leftover risotto, deep-fried. Caprese salad is mozzarella cheese, beefsteak tomato and basil. Eeeeasy! Usually arancini are ball shaped but I got busy with my favourite food rings to create a stack effect. Here are some of the essential ingredients:

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To make these wonders of rice-based deliciousness you will need:

  • a quantity of cooked, cold risotto (this version featured mushroom risotto with onion and loads of parmesan)
  • lots of vegetable oil (for deep frying)
  • a ball of mozzarella cheese
  • two eggs (whisked)
  • two slices of slightly stale bread

For the caprese salad:

  • the rest of the mozzarella
  • slices of big tomato (e.g. beefsteak tomato)
  • basil leaves
  • balsamic vinegar for drizzling
  • olive oil (also for drizzling)
  • salt and pepper (for sprinkling)

First off you need to create your rice stacks. Get a food ring:

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Thank Ikea for those pink plastic Ikea plates…

Now push some rice into the base:

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Cut out a chunk of mozzarella and push into the rice:

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Now top with more rice and push down to form a nice solid cylinder of rice/cheese loveliness:

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Repeat until you run out of rice:

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Put the rice stacks in the fridge to cool off. Get the egg and breadcrumbs ready. Put the oil in a big pan and heat it up. Dunk the stacks in the egg carefully (or they will fall apart) and then roll in breadcrumbs:

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Once the oil is hot enough ( a piece of bread will brown in 20 seconds) use a spoon to gently place a stack into the pan. Carefully move the creation in the oil so it doesn’t stick. Cook for 4 or 5 mins, until it is browned:

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Place the stacks on a  baking tray and place in a warm oven while you get the caprese salad ready:

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To create the salad (and things don’t get much easier than this) first get the ingredients together:

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Layer the cheese and tomato on a plate and then insert basil leaves in between the layers. Drizzle balsamic and olive oil over the salad and grind over some salt and pepper:

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Now pop one of those bad boy risotto stacks on the plate:

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Looks okay but lets face it we need to see what the insides are like. I mean how can we leave it like this?

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Oozing cheese – nothing beats it!

28 thoughts on “Arancini Stacks with Caprese Salad

  1. All of it is beautiful! Love Caprese salad & Arancini sounds so much more elegant than left over risotto – I’m going to call it that from now on just to show off. I think I’ve got to put those rings on my Christmas list.

  2. Wow! I’m impressed! Used to getting English pub food from you, and now this. I’ve been thinking about doing a post on arancini, but keep forgetting to make more risotto than I actually need so there will be leftovers. I love how you make this look easy. Great post!

  3. Hmmmmmmm! Iwas doing lots of those when I was living in Europe but I forgot all about it… you van do the same with mashed potatoes also… it is soooo good and sooooo simple. Thank you for reminding me.
    Have a scrumptious day

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