In honor of Father’s Day yesterday I am sharing this recipe for John Grayson’s daddy! Remember how much I told you John loves risotto?! It all started when he studied abroad in Italy and then add salmon to it and it’s even better he says. So coming later this week I am sharing his favorite salmon dish.

One of the best things about having a food blog is my readers. A while back someone had found my recipe for risotto on Pinterest. She had mentioned that she wanted to try to cook risotto for the first time after having arancini at Olive Garden. After hearing that I realized I had actually never eaten arancini before. So the next day I proceeded to have lunch at Olive Garden for some “research”.

The great thing about this recipe is it is wonderful for a side dish for dinner maybe with some Zuppa Toscana or serve it as finger foods at a party.

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Arancini (Risotto Balls)

Ingredients

• 3 cups risotto
• 1/2 cup flour
• 3 eggs
• 3/4 cup breadcrumbs
• Vegetable oil
• Store bought or homemade marinara sauce

Instructions

• Set up three dredging stations - 1) flour 2) 3 whisked eggs and 3) breadcrumbs
• In a large heavy bottomed pot over medium high heat, add 3-4 inches of vegetable oil.
• Form risotto into balls golf ball size. Roll in flour and shake off, then in eggs and then in breadcrumbs.
• Once oil reaches 375 degrees, add the risotto balls in batches of 4-5. Fry until golden brown all over and cooked through.
• Line a baking sheet with paper towel and put a wire rack over it. Use a spider skimmer to remove the arancini and transfer to the wire rack.
• Repeat with remaining arancini. Serve with marinara sauce.

 Menu of the Week

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But it made me a little homesick. Weird reaction I know, but stick with me…Since I am not living in the South to throw my dinner parties or have Supper Club it got my foodie mind wanting to celebrate the Chinese New Year virtually with some friends. I mean I already had the dishes for the party as you saw with my Sesame Soba Noodles, Mongolian Beef, and Coconut Soup! Now time to create something new, and fried rice has been on my food bucket list for a while.

At a traditional Chinese New Year dinner you can find many dishes and what they believe it represents: fish (abundance & prosperity), meats, a whole chicken (family),  pot stickers, dumplings (wealth), and of course my favorites rice (fertility, luck, and wealth) & noodles (long life). Now when I made this a few weeks ago I did my Honey Sesame Chicken with the fried rice and my taste tester husband said he thought it was better than takeout. I’d say that’s a score in my book!

And I know I said I would be celebrating the Super Bowl all week long, so technically I fibbed a little and only celebrated on Monday and Wednesday. But I will be back on Monday to round out the week with one more Souper Bowl recipe…hmmm guess what it could be based off the title?

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Fried Rice

Servings 4

Ingredients

• 2 cups cooked white rice
• 1 cup peas and carrots thawed
• 1/2 cup white onion diced
• 2 garlic cloves minced
• 2 teaspoons minced garlic
• 2 eggs
• 3 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/2 teaspoons white pepper

Instructions

• Have the white rice cold and set aside.
• Heat 2 Tbsp. sesame oil in a large skillet on medium heat. Add onion, garlic, ginger, peas and carrots. Cook for about 5-6 minutes until vegetables become tender.
• Add 1 Tbsp. sesame oil and eggs to the vegetables. Scramble the eggs mixing throughout the vegetables. Season with white pepper.
• Add rice and soy sauce to incorporate until fully mixed.

Notes

If you are running short on time pick up take out for the white rice if you don't want to cook it, but put it in the fridge too cool down completely before using it. If you have extra time I recommended cooking the rice a day before, the flavors seem to hold better if this is done.

Nutrition

Serving: 4g

Don’t forget to check out the other blogs who are at this awesome virtual  Chinese New Year dinner party!

Jessica from Jessiker Bakes who spurred on this whole idea in my head made Gok Jai, a traditional peanut cookie.

Jessica & Johnny from The Blueberry Bison made Seafood Dumpling Stew

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