Geoffrey Zakarian's Sausage and Parmesan Arancini | The Kitchen | Food Network скачать в хорошем качестве

Geoffrey Zakarian's Sausage and Parmesan Arancini | The Kitchen | Food Network

Geoffrey turns his extra-cheesy, savory risotto into a fried appetizer that is crispy on the outside and creamy on the inside! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2SFq1Ke Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sausage and Parmesan Arancini RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 5 hr 50 min (includes chilling time) Active: 1 hr 40 min Yield: 35 arancini Ingredients 5 tablespoons olive oil 2 Italian sausage links, casings removed and meat crumbled 1 1/4 cups diced Spanish onion (about 1 small or 1/2 large) Kosher salt and freshly ground black pepper 24 to 32 ounces chicken stock 1 1/2 cups arborio rice 1 cup white wine 1 cup grated Parmesan 1/4 cup chopped fresh chives, plus more for garnish 1 1/2 tablespoons unsalted butter Vegetable oil, for frying 2 cups all-purpose flour 1 dozen large eggs, beaten 2 cups panko breadcrumbs, ground in a food processor Pecorino-Romano, for garnish Spicy marinara (store-bought or homemade), for dipping, optional Chimichurri Sauce (recipe follows), for dipping, optional Chimmichurri Sauce: 2 bunches scallions 1/2 cup olive oil Kosher salt and freshly ground black pepper 1/4 to 1/2 cup sherry vinegar 2 tablespoons finely minced fresh chives 2 tablespoons finely minced fresh parsley 2 tablespoons finely minced shallots 1 teaspoon finely minced garlic Directions Special equipment: a deep-fryer or deep-fry thermometer In a large straight-sided pan, heat the olive oil with the sausage over medium heat. Brown the sausage, breaking it up into smaller pieces as it cooks, until no longer pink, 8 to 10 minutes. Add the onions and turn the heat down to medium-low. Cook until the onions are fully softened, about 8 minutes. Season with salt and pepper. Bring the chicken stock to a simmer in a saucepan and keep warm on low heat. Add the rice to the onions and increase the heat to medium. Toast the rice, stirring often, until fragrant, 1 to 2 minutes. Add the white wine and reduce until almost dry. Reduce the heat to medium, then add 6 ounces of hot stock at a time, stirring the risotto throughout. When the liquid evaporates, add more stock. Continue in this manner until the rice is al dente, then cook out most of the liquid until thick. Turn off the heat and add the Parmesan, chives and butter. Spread the mixture on a sheet tray lined with parchment to cool completely in the refrigerator, 3 to 4 hours, or up to overnight. Roll the risotto into 1-ounce balls, to make about 35 in total. Preheat several inches vegetable oil in a pot or fryer to 350 degrees F. Roll the balls in the flour, followed by the egg, then the panko. Fry the arancini in batches until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate to drain any excess oil. Place the arancini on a platter and garnish with Pecorino-Romano and chives and serve with the spicy marinara and/or the Chimichurri, if desired. Chimmichurri Sauce: Preheat a grill to medium-high heat. Lightly dress the scallions with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Grill, flipping as needed, until charred and wilted, about 8 minutes. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #GeoffreyZakarian #TheKitchen #FoodNetwork #SausageAndParmesanArancini Geoffrey Zakarian's Sausage and Parmesan Arancini | The Kitchen | Food Network    • Geoffrey Zakarian's Sausage and Parmesan A...