Sunday, 13 November 2011

Leftover Barley Arancini stuffed with Lincolnshire Poacher Cheese



I hate wasting food. I'm perfectly happy eating leftovers for breakfast lunch dinner, and I'm weird enough to be fine with eating cold leftovers too. I had leftover barley risotto, or as I found out later, orzotto, and though I would be happy just eating it straight from the fridge like cold porridge, I decided to do something a bit more exciting with it, because for once, there's no deadline for school next week.

Arancini is leftover risotto, coated with crispy breadcrumbs, with or without a stuffing. I don't know what leftover orzotto, coated with crispy breadcrumbs, with or without a stuffing, is called. I suspect it's the same. This is usually deep-fried, which is messy and gets my face oily and generally not advisable in my poorly ventilated flat, so I've done it in an oven.


Leftover Barley Arancini
makes 4-6 balls
Ingredients
about 1 cup of leftover shiitake mushroom barley risotto
about 1/2 cup of breadcrumbs (I first drizzled evoo over leftover sourdough bread before toasting and throwing into the food processor, so the breadcrumbs go crisp easier and you don't have to worry about the arancini not having an even coating/spray of oil.)
1 egg, beaten
4-6 cubes of raw Lincolnshire Poacher cheese (this is like a cross between British cheddar and swiss gruyere, absolutely delicious. You can get this at the farmers' markets and Neal's Yard Dairy.)
unrefined sea salt, white pepper

Method
1. Preheat oven to 180 degrees celsius.
2. Fold eggs into the leftover risotto. Using wet hand, scoop up a handful of risotto, flatten against your palm, and press the cube of cheese into it. Shape into a ball, enclosing the cheese. It should be gummy and sticky after a night chilling in the fridge, so it won't be too difficult.
3. Season breadcrumbs with salt and pepper. Roll the balls in the breadcrumbs, and then line them up on greased parchment paper.
4. Bake for 20 minutes, or until crispy and golden.


The shiitake mushroom barley risotto was already good so it couldn't really turn out very bad, but now it's crispy and cheesy as well. Ah, yum.

17 comments:

  1. My first encounter with arancini at an Italian Restaurant wasn't a pleasant one, the rice were undercooked.
    Yours look so much better than what I was served with.

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  2. Shu Han your posts make me too hungry. These look delicious - especially as they are made with our local Lincolnshire Poacher cheese!

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  3. This sound delicious! So nice that you could do it in the oven rather than in a pot of oil - that is one thing I don't like to do except on very special occasions!

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  4. I love arancini! And good arancini are so difficult to find... and to make. Yours look perfect: crunchy outside and soft, but not mushy inside. And you did them with barley! And you have baked them! Congratulations. Yu impress me almost every time I see a new post.
    The cheese sounds delicious, but of course I have never tasted it. Good English cheese is not easy to find in Switzerland (although there is an internet shop selling only British cheese! I must check their offer).

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  5. You are hitting all my sweet spots with this one. Crispy and salty and cheesy? This is the perfect guilty pleasure. They look and sound delicious! I usually reheat my risotto and eat it sadly on my own for two to three days (I know, I shouldn't admit this in public). Next time I'll try making arancini!

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  6. Susan and her "perfect guilty pleasure" just did it! :)

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  7. I am with you, I will never want to waste food. This is a keeper to use the leftover barley risotto. Well done!!

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  8. these look so good - I love the flavors you use - very creative! Thanks for stopping by my blog - so glad to have found yours - I'm signing up to follow you and looking forward to more!
    mary x

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  9. These aranchini look lovely. I haven't ever made them but all that gooey cheese makes me want to have them tonight. GG

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  10. Hehe, I never even knew there was a name for a leftover risotto. I don't like wasting food either. I've cut down my food wastage from 2010, but there's still a way to go. It requires real discipline and careful fridge/freezer management usually. I love the look of these arancini - just look at the cheese oozing out... yum!

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  11. Wendy: oh no, I bet it was expensive too.. maybe you can try making your own too!

    Pear tree log: always best to use local cheese. That cheese is dangerously addictive though.

    Farine: I know, I try to search for oven versions of most things Haha.

    Sissi: actually it's traditionally done with mozarella anyway, probably much easier to source than this British cheese!
    Or use your local gruyere oh I love that too!

    Sarah: Haha honestly, I'm perfectly happy spooning leftovers, but yes it's nice having.sth different.

    Ayden: thanks;)

    Sonia: thanks!

    Quay po: Yup!!

    British mum: thank you so much! I'm flattered!

    Gg: yay, lmk how it went!

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  12. What a great idea. I like this as a way to use leftovers!

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  13. What a lovely idea. You've also reminded me about how good barley risotto is. I used to make it all the time, but for some reason it's dropped off my repertoire in the last few years. Great idea to use up the leftovers to make arancini.

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  14. This recipe looks incredible! Unfortunately, when I tried it, the barley was all falling apart and I couldn't shape it into little balls. And ideas for what I did wrong?

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    Replies
    1. Did you leave it overnight to chill? It will clump together and become very sticky and easy to shape after a night in the fridge. Hope you managed to make something yummy out of it anyways :( Good luck!!! x

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