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I haven’t had a chance to get in the kitchen much lately, and when I do, I haven’t made much that’s interesting enough to post here. I do have a couple recipes coming up in the next few days to share, and I’ve been playing around with a sourdough starter, but for today I have a yummy (and healthy) recipe to share with you from Carapelli Olive Oil.
Carapelli Olive Oil sent me this recipe, and they’re sending me a bottle of their organic extra virgin olive oil to check out. I’m a huge olive oil fan, I go through at least a large 24 ounce bottle in a month. I use quite a bit to make kale chips, but I also make my own salad dressings, and use it for cooking. I’ll be back in a few days with a review of Carapelli’s Olive Oil, but for now I hope you enjoy this recipe!
Citrus Risotto Arancini with Arugula and Fresh Herbs
Made with Carapelli Premium 100% Italian Extra Virgin Olive Oil | Serves 4
5 cups chicken broth
½ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 tsp. garlic, minced
¾ cup yellow onion, finely diced
1 ½ cup Arborio rice
¾ cup dry white wine
¼ cup Parmesan cheese, grated
3 tbsp. lemon juice (3 lemons)
1 lemon, zested
½ cup bread crumbs
¼ cup Italian parsley, chopped
½ cup flour
2 eggs
2 cups Carapelli Extra Light in Taste Olive Oil
½ cup arugula
¼ cup tomatoes, diced
Salt and pepper to taste
Warm chicken broth on low heat in a small sauce pan.
Add ¼ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil to a large sauce pan on medium heat. Add garlic and onion. Cook until soft.
Add Arborio rice and stir to coat the grains with olive oil. Add dry white wine. Stir with a wooden spoon until absorbed. Add in ladle of chicken broth and stir until absorbed. Repeat until rice is fully cooked and all liquid is absorbed.
Add Parmesan cheese, lemon juice and lemon zest. Season with salt and pepper.
Transfer to a sheet tray and cool. Once cooled, take a small palm-full of risotto and roll into a sphere. Repeat until all risotto is used.
Mix bread crumbs and chopped Italian parsley. Roll risotto spheres in flour, then egg and then bread crumbs. Heat Carapelli Extra Light in Taste Olive Oil to 300 degrees, and fry risotto spheres until golden brown.
Serve with arugula, tomatoes and a drizzle of Carapelli Premium 100% Italian Extra Virgin Olive Oil.
