Basic Risotto, like pasta, is a blank palette for so many beautiful dishes. It is a great foundation for saucy plates, stews, and meatless meals, and the beginning of Arancini, or Risotto cakes and patties. Prized for it's silky sauciness, Risotto makes you think you're eating something loaded with cream or cheese. But take heart, you don't have to die of dairy bloat to enjoy it! Though this recipe calls for 1/2 cup Parmesan, it's not a deal breaker, and you can sub in cashew cream or nothing at all. A simple extra dash
Italy's tribute to the king of leftovers, the humble croquette, Arancini is made of risotto formed into balls, breaded and fried into golden globes of cheesy gooey greatness. In it's simplest form, this recipe calls for a small piece of mozzarella stuffed in the center of cooled risotto, but the possibilities are endless. Many recipes call for a meat stuffing, peas, pistachios, olives, or whatever you creative genius can come up with! How about a dessert Arancini made of sweet rice and pine nuts, stuffed with a cube of dark chocolate, fried, and served with a raspberry sauce? Woa baby, that'll have to be another blog!
Suffice to say, here is a recipe that can lead to even greater things!
Ravishing red and luscious, Marinara Sauce is a glorious guilt free accompaniment to all kinds things. From fried calamari to pasta to bread sticks, it also serves as the perfect pizza sauce, poured over a vegetable omelette, or slather it all over your fried cutlets. I happen to like it all by itself, just a bowl and a spoon, pure and simple!