Buffalo-Chicken Arancini - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Buffalo-Chicken Arancini (/showthread.php?tid=157369) |
Buffalo-Chicken Arancini - labradors - 12-16-2013 Okay. Now that I've FINALLY been able to get the main ingredient, here's the dish I've been promising to make and review which could be an interesting appetiser (although, here, I made bigger portions for a meal): BUFFALO-CHICKEN ARANCINI! Yes, one of the things that this new supermarket had (which has been out of stock for months at the other supermarkets) is Arborio rice! Thus, as I suggested in the original thread, I made the Buffalo-Chicken Risotto, rolled it into balls filled with blue-cheese crumbles and dressing, breaded them and deep fried them. Before I get to the specifics of the arancini, themselves, let me mention a few things about the risotto. The first time I made this (as reported earlier), it tasted good, but didn't have that "Buffalo-Wing" flavour, but then I noticed that the ratio of hot sauce to butter was WAY off of the standard 1:1 ratio. In addition, Jean and others mentioned toning down the hot sauce a bit. With all that in mind (and especially since my hot sauce of choice for Buffalo Wings is Sriracha), I made two changes to the original Cuisine recipe: 1/2 cup of hot sauce, instead of 3/4 cup, and a whole stick of butter, instead of just 2 tablespoons. Since a stick of butter also happens to be 1/2 cup, that restores the recipe to the 50/50 mixture normally used for the wings. Other than that, I left the rest of the recipe exactly the same. My original rating for the risotto was seven out of ten. With the decrease in hot sauce and increase of butter, however, I'd give it an EASY TEN (or, as in that one commercial, "infinity TIMES infinity")! It didn't hurt that, for blue-cheese dressing, I chose to make Jean's Mom's Roquefort Dressing. I used regular blue, rather than Roquefort, and since the buttermilk that I CAN get here is okay for cooking, but probably not for something like a dressing (i.e. not pasteurised), I used a 50/50 mix of milk and plain yogurt. Now for the arancini (Italian, rice-ball croquettes, if you will), here's what I did, written out in recipe format: Buffalo-Chicken Arancini Ingredients:
I'll deinitely do this again, once I get all the adjustments down. Re: Buffalo-Chicken Arancini - cjs - 12-17-2013 I do love Arancini, so certainly will be trying this. Sounds so good Labs. Thread saved, so I don't lose it. Re: Buffalo-Chicken Arancini - Trixxee - 12-17-2013 That looks and sounds delicious! Re: Buffalo-Chicken Arancini - luvnit - 12-17-2013 Very interesting... Sounds really good! I love Jean's Mom's Bleu Cheese Dressing. |