Fried Rice Salad

This unique dish combines the comfort of creamy risotto with the crunch of deep-fried arancini. The risotto is cooked slowly with stock, sausage, and tomatoes, then chilled and shaped into balls. Coated in flour, egg, and breadcrumbs, they are fried until golden and crisp. Served alongside a fresh salad with lemon wedges, this recipe offers a delightful contrast of textures and temperatures. It&# 226;ÂÂs perfect for a hearty lunch, a festive party appetizer, or a special dinner. The savory flavors of the risotto pair beautifully with the bright acidity of the lemon and the freshness of the greens.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 1105.0

Description

This unique dish combines the comfort of creamy risotto with the crunch of deep-fried arancini. The risotto is cooked slowly with stock, sausage, and tomatoes, then chilled and shaped into balls. Coated in flour, egg, and breadcrumbs, they are fried until golden and crisp. Served alongside a fresh salad with lemon wedges, this recipe offers a delightful contrast of textures and temperatures. It&# 226;ÂÂs perfect for a hearty lunch, a festive party appetizer, or a special dinner. The savory flavors of the risotto pair beautifully with the bright acidity of the lemon and the freshness of the greens.

Ingredients

4 Using wet hands, shape tablespoons of

Directions

1
Heat half the oil in a heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft.
2
Add rice. Stir for 1 minute or until grains are well coated.
3
Gradually add a ladleful (about 1/2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite.
4
Heat remaining oil in a frying pan over moderate heat. Add sausages; cook and turn for 6 minutes or until cooked. Chop sausages finely.
5
Add chopped sausages to the risotto mixture with parmesan and tomatoes; stir to combine.
6
Cover and chill the risotto mixture for 3 hours.
7
Using wet hands, shape the chilled risotto into balls.
8
Place flour, egg, and breadcrumbs in 3 separate bowls. Dip risotto balls into flour to coat, then egg, then breadcrumbs.
9
Heat extra oil in a large heavy-based saucepan over moderate heat.
10
Deep-fry risotto balls, in batches, for 5 minutes or until golden and heated through.
11
Drain on paper towel. Serve immediately with salad leaves and lemon wedges.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1105.0kcal

% Daily Value *
Total Fat 125.0g193%
Saturated Fat 18.8g94%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the risotto is thoroughly chilled before shaping to make it easier to handle and prevent it from falling apart during frying.

Use wet hands when shaping the risotto balls to prevent sticking.

For a vegan version, omit the sausage and parmesan, and use a plant-based alternative for the egg wash if desired.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.

Be careful when deep-frying to avoid oil splatter. Use a splatter screen if available.

Keywords: risotto, arancini, fried, rice, salad, italian, sausage, parmesan, tomatoes, crispy, vegetarian, appetizer, lunch, dinner, comfort food, deep fried, lemon, greens, party food, leftovers

Read it online: https://www.chefs-mate.com/recipe/fried-rice-salad-3/