Food Porn: AranciniThe Amateur Gourmet – who is fast becoming my personal favorite food blogger – not only made a gorgeous asparagus risotto the other day, but now he's taking us through the process of using up the leftovers to make Arancini. The name literally translates to (I think) "little oranges", which is an apt if confusing descriptor for what are essentially fried risotto balls. TAG actually deep-fried these, but I often cook them in a skillet in copious amounts of French butter. Mostly because I cook everything in copious amounts of French butter. |
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