普羅旺斯的天空下 Living in Provence

可做約 35-40顆

1 顆洋蔥, 切極碎
1 條蒜苗 (leek, 只使用白、淡黃綠色部為), 切絲
40 公克無鹽奶油 (20公克用來炒香蒜苗, 20公克用來拌入燉飯中)
400 公克義式燉飯米 (arborio米、carnaroli米或vialone米)
1 撮番紅花
1.5 公升雞高湯 (也可用蔬菜高湯)
60 公克 帕馬森起士, 刨碎
150 ml 料理用白酒 (室溫)
2 瓣大蒜, 壓碎
1 小把百里香, 將葉子取下
(百里香葉請和燉飯米同時加入, 均勻裹上鍋裡的油脂)

約100公克 法國 Emmental 起士, 切丁(也可用Fontina起士)
150-200公克 日式麵包粉
適量的橄欖油用來低溫淺油炸
(或芥花籽油、葡萄籽油、葵花油高溫油炸, 因橄欖油不適和過度加溫)

燉飯的準備:
1.  將番紅花於室溫白酒中泡30分鐘*

2.  義式燉飯的基本烹調, 請參考我其它義式燉飯文章

*  也可以將白酒與番紅花溫熱 (非煮沸)來增添香氣; 住在勃艮第的公公告訴我, 使用白酒來料理時, 他通常都會先將白酒溫熱來更增添香氣, 做出來的醬汁也多了一分圓潤。

燉飯煮好後, 請將它均勻的鋪於一淺盤中, 放涼, 於冰箱放置一晚。

義式炸番紅花燉飯球的製做:

1.  將兩手沾溼並將約一匙的冷燉飯鋪於手中, 放入起士丁, 用燉飯包住並揉成球狀

2.  麵包粉放於一平盤中, 將一顆顆燉飯球均勻滾上麵包粉
3.  將一微深的平底鍋和5-6大匙的橄欖油加熱, 燉飯球一顆顆分批淺油炸至金黃, 取出瀝油即可。趁熱享用**

** 傳統的義式炸番紅花燉飯球 (Arancini) 就是使用一般的油炸方式, 但我比較偏好橄欖油低溫淺油炸或烤的, 比較健康。烤的還有一好處是, 我便不需要一直待在廚房, 可以加入大家的談話。 我的第2、3批燉飯球便是用烤的; 烤箱預熱至200C, 烤盤鋪烤紙, 燉飯球淋上視量的油, 烤約30分鐘, 中途翻面, 烤至金黃即可。另外一個建議是在麵包粉中混刨碎帕馬森起士, 可增添起士味, 但加了帕馬森起士的外衣上色快, 烤或淺油炸時需格外留意。

English Version:

Apéro 1 - Saffron Arancini

Makes 35-40
1 onion, finely chopped
1 leek (white part only), finely sliced
40g unsalted butter
400g risotto rice
1 pinch of saffron threads
1.5 litre chicken (or vegetable) stock
60g freshly grated Parmesan
150 ml cooking white wine (room temperature)
2 garlic cloves, peeled and crushed
one small handful of fresh thyme, leaves picked

about 100g Emmental cheese, diced (or Fontina)
150-200g breadcrumbs
Some olive oil for shallow frying or baking
(Or canola oil for deep-frying)

To prepare the risotto:
1.  Soak the saffron in the white wine for 30 minutes.*
2.  Please refer to my other risotto articles and follow the principle steps.
*  You may also heat the wine to lukewarm with the saffron threads.

Once the risotto is cooked, spread it out evenly onto a shallow dish to cool completely.  Leave in the fridge overnight.

To make the arancini:
1.  Wet your hands, place a spoonful of risotto on your hand and place a small piece of cheese inside.  Press and roll the risotto to form a ball.
2.  Roll each risotto ball in the breadcrumbs.
3.  Heat enough oil in a frying pan and shallow fry the arancini in batches, until golden.  Drain on paper towels and serve hot.**

**Traditionally, Arancini is usually deep-fried.  If you prefer deep-frying, please change olive oil to canola, grapeseed or sunflower oil  For a healthier option, I tried baking for my second and third batches.  Simply line a baking try with baking paper and drizzle some olive oil over the arancini and bake at 200C for 30 minutes, until lightly golden (flip them over during half time baking).  Another idea is to mix some grated Parmesan with the breadcrumbs for the coating, I like this Parmesan coating but be careful, as it gets browned quickly.