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New Potato Salad



This super simple salad has all the fresh flavors of summer and takes no time at all to make. It will become your staple for every picnic or cookout!

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Fried Risotto Balls with Classic Spicy Tomato Sauce

 

Fried Risotto Balls with Classic Spicy Tomato Sauce 

 

Utterly addictive, these crispy fried risotto balls are filled with melted mozzarella and are heavenly when dipped in Jar Goods Classic Spicy Tomato Sauce. Easy to make ahead and fry at the last minute, they make for the perfect appetizer. You can also freeze the risotto balls once made to keep for impromptu gatherings. 

 

Makes approximately 12-14 balls 

Ingredients: 

1 tablespoon unsalted butter 

1 tablespoon extra virgin olive oil 

1 onion, finely diced 

1 ½ cups Arborio rice 

1 cup dry white wine 

4 cups stock (vegetable or chicken), heated  

1 teaspoon saffron threads 

1 cup freshly grated Parmesan cheese 

Salt and pepper  

4 ounces mozzarella cheese, cut into small cubes 

3 eggs 

1 cup breadcrumbs 

Vegetable oil for frying 

Classic Spicy Tomato Sauce for dipping

 

Making the risotto: 

 

Heat the butter and olive oil in a large saucepan and then gently sauté the onion for about 6-8 minutes until soft and translucent. Add the rice and cook on medium heat for 3 minutes. Reduce the heat to low and add the wine. Cook until evaporated and then begin to add the stock a ladle at a time, waiting until the stock has cooked down before adding the next. Stir frequently as you are adding your stockAfter about 10 minutes, add the saffron threads and mix thoroughly. Continue adding the stock until the rice is tender and creamy, approximately 20 minutes. Add the Parmesan cheese, stir well and season to taste.  Leave the risotto to cool. 

 

Making the balls: 

 

Once the risotto has cooled, add 1 egg and mix in well. Whisk the remaining 2 eggs in a bowl and have another bowl ready with breadcrumbs. Make a 2” ball out of the risotto as if you were making a meatball. Add a small square of mozzarella cheese to the center and cover the risotto around it. Once you have a round ball, dip in the egg mixture and then cover with breadcrumbs and leave to rest on a baking sheet lined with parchment paper. Repeat until you’ve used up all the risotto.  At this point, you can freeze the balls or leave them in the fridge for a few hours or go ahead and fry them. 

 

Frying the balls: 

 

Pour enough oil in a large Dutch oven so there’s about 2-3 inches of oil. Heat until oil is very hot but not smoking and gently add the balls in batches so they’re not overcrowded. Fry until golden brown, approximately 3 minutes and then drain on paper towels.  

 

Serve immediately with Classic Spicy Tomato sauce. 

 

 

 

 

 

 

Cucumber Cooler



This is an amazingly refreshing cocktail/mocktail to kick off the Summer! Flavored with Cecil & Merl's delicious cucumber bitters and topped with fresh lime juice and spicy ginger beer, it is as thirst-quenching as it is delectable. The recipe below is for one drink but you may just want to make up a pitcher for your Memorial Day celebration.

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Lamb Tagine with Prunes and Almonds



I've always loved the combination of sweet and savory and this tagine adapted from Claudia Roden's spectacular book Arabesque is, for me, the perfect blend of flavors.

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Asparagus alla Parmigiana



Planning this post for Mother's Day reminded me of a story she used to tell me. In the spring of 1970, she visited her favorite restaurant in London, the famed but no longer existent Grill at The Connaught hotel. The Maitre D’, also an Italian, let her know that they had just got in the first asparagus of the season and she asked if the chef would do them ‘alla Parmigiana’. Being a regular and heavily pregnant with my brother, the chef agreed to accommodate her unusual request.

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