FINE DINING MONSTER

  Toasted Pistachio-Cheese Arancini Ingredients 2 1/2 tablespoons unsalted butter 1 small onion, minced 1 1/2 cups arborio rice (about 10 ounces) 1/2 cup dry white wine Pinch of saffron threads, crumbled Salt and freshly ground black pepper 3 cups chicken stock or low-sodium broth, warmed 3 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 tablespoon all-purpose flour, plus more for dusting 1/4 cup plus 2 tablespoons milk Pinch of freshly grated nutmeg 4 ounces fresh mozzarella, finely diced 1/4 cup plus 2 tablespoons chopped salted pistachios 2 tablespoons frozen baby peas, thawed 2 large eggs, beaten 1 1/2 cups panko (Japanese bread crumbs) Vegetable oil, for frying Directions In a large saucepan, melt 2 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes. Add the rice and cook, stirring, until well coated with butter. Add the white wine and saffron, season with salt and b...

  Ricotta-Stuffed Arancini Ingredients 2 tablespoons extra-virgin olive oil, plus more for frying 1/2 small onion, minced 1 1/4 cups arborio rice 1/4 cup dry white wine 4 cups water 2 teaspoons chopped thyme Finely grated zest of 1/2 lemon Salt and freshly ground pepper 1/2 cup fresh ricotta cheese 1 tablespoon freshly grated Parmigiano-Reggiano cheese All-purpose flour, for dredging 2 large eggs, beaten 1 cup fine, dry bread crumbs Directions In a medium saucepan, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened. Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes. Stir in the wine and simmer until evaporated, about 3 minutes. Add the water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes. Transfer the rice to a bowl and let cool to room tempera...

    Arancini with Peas and Mozzarella Ingredients 5 cups chicken stock or canned low-sodium broth 2 tablespoons unsalted butter 1/4 cup minced shallots 1 1/2 cups arborio rice (10 1/2 ounces) 1/2 cup freshly grated Parmesan cheese (2 ounces) Kosher salt and freshly ground pepper 2 tablespoons finely chopped parsley 4 large eggs 1/2 cup all-purpose flour 1 cup fine dry bread crumbs 1 1/2 ounces mozzarella, cut into eighteen 1/2-inch dice 18 fresh or frozen peas Vegetable oil, for frying Directions Bring the chicken stock to a simmer in a medium saucepan; keep warm. Melt the butter in a medium saucepan. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, for 4 minutes. Add 1 cup of the stock to the pan and cook, stirring gently, until all the stock is absorbed. Add the remaining stock, 1/2 cup at a time, and cook, stirring gently, until the rice is al dente, a...

  Salmon and Arugula Frittata with Pesto Ingredients For the spinach-basil pesto: 1.66666 cups (packed) fresh stemmed basil leaves, coarsely chopped ½ cup (packed) fresh stemmed spinach, coarsely chopped ¼ cup grated Parmesan cheese ¼ cup olive oil 3 tablespoons fresh lemon juice 1 ½ tablespoons pine nuts, toasted 2 garlic cloves, coarsely chopped Kosher salt, to taste For the frittata: 8 large eggs ¼ cup whole milk 2 tablespoons ghee, olive oil, or avocado oil 1 medium shallot, sliced, rings separated Leaves stripped from 1 large thyme sprig ½ teaspoon red chile flakes Large pinch each of kosher salt and pepper  4 cups (4 ounces) loosely packed arugula 6 ounces cooked salmon, flaked 4 ounces fresh goat cheese, crumbled 3 slices smoked salmon (1 ounce) Small dill sprigs, for garnish Direction...

  Prosciutto and spinach arancini 1 litre Massel salt reduced chicken style liquid stock 2 tsp olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 4 slices prosciutto, finely chopped 1 1/2 cups arborio rice 2/3 cup parmesan cheese, finely grated 50g baby spinach, trimmed, finely chopped 2/3 cup plain flour 3 eggs, lightly beaten 2 cups dried breadcrumbs 80g mozzarella cheese, cut into 1cm cubes Vegetable oil, for deep-frying Lemon wedges, to serve Step 1 Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low. Step 2 Meanwhile, heat olive oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add prosciutto. Cook, stirring for 2 minutes or until golden. Step 3 Add rice. Stir to coat in mixture. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until liquid i...

  Crunchy arancini 115g (1¼ cups) dried breadcrumbs 75g (1/2 cup) plain flour 2 eggs 100g fresh mozzarella, cut into 2cm cubes Vegetable oil, to deep fry Tomato pasta sauce, heated, to serve Risotto 1L (4 cups) Massel salt-reduced chicken stock Large pinch saffron threads 1 tbs extra virgin olive oil 40g butter 1 brown onion, finely chopped 2 garlic cloves, crushed 330g (1 1/2 cups) arborio rice 125ml (½ cup) dry white wine 40g (½ cup) shredded parmesan Step 1 To make the risotto, bring the stock and saffron just to the boil in a saucepan over high heat. Reduce heat and hold at a gentle simmer. Step 2 Heat the olive oil and half the butter in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add rice and stir for 2-3 minutes or until the grains appear slightly glassy. (Toasting the grains ensures the rice cooks evenly.) ...