Let me tell ya….
I’ve learned two things since we’ve started our Sunday Family Dinners.
First is that my family is obsessed with food. So obsessed that while we’re gorging on a deliciously bountiful Sunday Family Dinner, we already begin planning what’s on the menu for next month! We’ve got issues!
And second—we always, ALWAYS make too much food. It’s pretty ridiculous.
At our last European themed dinner, my family fixed up Chicken Marsala with Angel Hair Pasta, Beef Wellington with Green Peppercorn Sauce, Garlic Mashed Potatoes, Antipasti of Grilled Vegetables, Crispy Arancini, and Chocolate Mousse in Phyllo Cups. A little overboard, eh?
But we’ve also grown up with the mentality that it’s always better to have more food than less food. After all, leftovers are delicious!
I jumped on the chance to make Beef Wellington for the fam bam. Unfortunately after all the time and effort (and stress!), it was just “meh”. Oh well, chalk it up to experience…..
Thank goodness my saving grace were the Arancini I made to snack on while we were fixing up dinner. These Arancini were made of mushroom risotto balls that were stuffed with mozzarella cheese and then breaded with Panko. I fried these beauties until golden brown and then made some marinara to dunk them in. They came out wonderfully crisp on the outside and rich and creamy on the inside. Delizioso!
I can hardly wait for our next Sunday Family Dinner coming up this weekend. It’s EXTRA special because all the Nguyen Siblings and their families will be attendance—gathered together from New York, San Francisco, San Diego, and Orange County. There’s no doubt it will be delish but more importantly, it will be filled with tons of love and laughter!
And as the cherry on top–our theme will be honoring the flavors of New Orleans! *drools*
Until next time!
Crispy Arancini stuffed with Mozzarella
Makes approximately 30-36 balls
3 Cups Risotto, chilled
3 Dozen ¼-Inch Pieces of Mozzarella Cheese
1 Cup Flour, seasoned with black pepper and kosher salt
3 Large Eggs, beaten
2 Cups Panko Bread Crumbs
Italian Parsley for garnish
Using a spoon or small ice cream scooper, spoon out 1 tablespoon of chilled risotto. Gently flatten out the risotto and use your index finger to press an indentation in the middle. Place one piece of the mozzarella cheese in the center and fold over the sides to cover. Use both hands to roll and evenly shape into a ball. Place the arancini on a wax paper lined plate and repeat until they have all been formed. Transfer the plate to the refrigerator and chill for 20-25 minutes.
While the arancini chills, take 3 shallow dishes and place the flour, eggs, and Panko bread crumbs into each. Fill a heavy bottomed pot with about 3 inches of vegetable oil and heat to 375 degrees F.
Working in batches, dredge a few of the arancini in the flour, then the eggs, and finally the Panko breadcrumbs to coat. Gently shake off the excess between each step. Place the prepared arancini on a cookie sheet that has been covered with cooking spray.
In batches, fry the arancini in the heated oil for 4-5 minutes or until golden browned. Remove from the oil and drain on paper towels. Transfer to a platter and garnish with parsley. Serve immediately with warmed marinara sauce.