This week was my pick for Wednesdays with Donna Hay. Not only did I have one pick, I had two. My pick was the Arancini Balls on page 144 of Donna’s modern classics Book 1 but in order to make the balls you had to make the

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Lemon and Parmesan Risotto first.

I have discovered that making risotto is actually quite easy. Arborio rice and lots and lots of liquid. Stir constantly. You end up with a tasty treat. In this case, Donna added Parmesan cheese and lemon zest to the mix. It was delicious. Now, take the risotto, let it cool enough to handle it and then wrap it around a small cube of cheese. Donna called for Mozzarella but I forgot to get it so I used sharp cheddar instead. It was a good sub.

P1010313Nothing better than melted cheese encased in a ball of Parm-y creamy rice and fried.

Couple of tips: make the balls small so they fry quickly. If they fry too long you end up with hard rice on the outside; make sure you use a cheese that melts easily or you will have just soft cheese inside.

These are definitely on the repeat list when I have left over risotto. And I think the little mozzarella balls would work perfectly with this.

Check with Gaye

Kayte

and Chaya for their Arancini balls.

You can find the recipes on page 140 and 144 in her book. I left links above for the online recipes I found. Buy the book. Cook with us and join Wednesdays with Donna Hay.