Saturday, April 9, 2011

Kimchi arancini

Kimchi arancini with black sesame sauce.

I used this recipe for six-minute risotto, but I don't think I would use it again for risotto for arancini - the risotto I got did not seem very starchy and even after over 24 hours in the fridge it was quite soft and difficult to form into balls. I made three, and one of them fell apart while frying - I wouldn't want to work with those odds when making more.

(The "kimchi arancini" is just the risotto, as mentioned, cooked with chopped kimchi, garlic, and ginger, chilled, mixed with egg, formed into balls, battered, and fried. I'm testing out the concept before tackling jambalaya arancini after Lent.)

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