Hello and May the 4th be with you on this sunny Bank Holiday Monday. We’ve had a lovely slow start to the day so far and plan on having a nice, relaxed day at home.
Ian brought me breakfast in bed (he’s a keeper!), I did some yoga (I’m attempting the 30-day Yoga with Adriene series!) then treated myself to a warming pomegranate face mask before settling down for some blogging and coursework and maybe a little order from the Stila website!
I mentioned last week that I had amazing courgette arancini when we went out for dinner recently and that I was determined to recreate it at home. Well, the first step in that is to make some risotto which essentially forms the filling. However, I didn’t just want to make a big pan of risotto and let it cool down without enjoying a big bowlful of it first so you could think of this as Meal #1 in the task of perfect arancini! This is a delicious dinner, especially with the courgette, chorizo and pine nut toppings.
The below amount made enough for 4 people (2 bowls of risotto for dinner then a big bowl of arancini the next day!)
1 tablespoon of butter
6 shallots, chopped (you could just use an onion too)
One garlic clove, crushed
2 courgettes – one and half grated and the remaining half sliced into half circles
Salt and pepper
A pinch of chili flakes (optional if you want a bit of heat)
180g of risotto rice
1.5 litres of good quality stock (I used chicken stock)
50g of Parmesan
One tablespoon of cream cheese
A glug of olive oil
A thumbs length of chorizo, sliced
2 tablespoons of pine nuts
How to make it
- Begin by melting your butter in a large pan on a medium heat
- Add the shallots and garlic and gently fry until it softens and turns translucent
- Now add the grated courgette, season well, add the chili flakes and cook for another few minutes
- Then add the risotto rice and stir well
- Begin adding the stock one ladleful at a time, stirring almost constantly until absorbed then repeat
- When the rice has softened and taken on a creamy consistency, add about 30g of the Parmesan cheese and the cream cheese then season to taste
- Now for the risotto ‘toppings’!
- In a separate frying pan, heat some olive oil and lightly fry the remaining courgette and chorizo slices until golden brown and starting to crisp
- Remove from the pan then lightly toast the pine nuts, making sure not to burn them
- Serve the risotto with the courgette, chorizo and pine nuts sprinkled on top
- Oh, and don’t forget the rest of that Parmesan!
Arancini recipe coming later this week! x