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Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

By Denise Pare-Watson

I love reading cookbooks and food magazines so much – they are like novels to me. Some of the most enjoyable aspects of this hobby is reading the narrative behind how each recipe or article is inspired.  I have a lot of  ‘ah-hah’ moments as I read through a vintage cookbook or modern cookbooks.  The new techniques that have been developed or the old tried and true methods that have long been forgotten are exciting tidbits to incorporate into my day-to-day cooking or baking. This is precisely what happened the other day when I was researching gluten-free thickening techniques. I came across this recipe, which has a very unique technique.  I have rewritten the recipe to simplify it (reducing the number of pots and pans used) and I also added bacon and aromatic vegetables.  I think that you will find this recipe for Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables to be a hearty, flavourful and very satisfying soup.

close up of Bacon Mushroom and Brown Rice Soup
Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

Experience from my culinary training and working in a high volume restaurant environment has taught me to read a recipe from beginning to end before I start.  This is a process that I emphasized to my apprentices as it serves several purposes. You should be asking yourself a number of questions:

  1. Does the recipe make sense as you read it through to the end?   
  2. Do the steps in the method flow easily from the ingredient list?  I often find that the ingredients are out of order from the steps in the instructions.
  3. Do I have all of the ingredients before I start?  
  4. What is the yield of the recipe?  How many servings/portions?
  5. What is the amount of time required to make it (in my work, it often meant starting certain components of a dessert two or three days ahead).   
  6. Can I make any part of this recipe ahead?  
  7. Do all the steps in the method/instructions make sense?  
Bacon, Mushroom and Toasted Brown Rice Soup

This particular recipe is a prime example of why you need to ask these important questions.  You will note as you read the recipe that this soup uses brown rice in two ways – firstly, as a wholesome soup ingredient and secondly, as a toasted pulverized rice powder (See Method – Step 1 below and Chef Talk).  The toasted rice powder is added as a natural thickening agent to the rich broth as it simmers. 

Cremini Mushrooms | urbnspice.com
Cremini Mushrooms have a pleasant meaty flavour
…

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Original content here is published under these license terms: X 
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Filed Under: Cooking Techniques, Dairy Free Recipes, Gluten Free Recipes, My Recipes, Preservative Free, Soups and Chowders Tagged With: Cremini Mushrooms, Gluten Free Recipes, Gluten Free Techniques, Mushrooms, rice, Soups, Vegetarian

Arancini ………an excuse to make Risotto

By Denise Pare-Watson

Have you ever made risotto just for the pure pleasure of making Arancini (Italian Rice Balls)? These are great fun to do with a youngster, or, in the case of the Urb’n’Spice kitchen, with several groups of ladies attending appetizer classes this week. Perfect for small plates, too. They really are quite addictive.

Anancini | urbnspice.com

Arancini

Arancini (Italian Rice Balls)

Arancini are served piping hot – the photo shows arancini served on top of smoked tomato confiture; the filling is raclette cheese. Traditionally, they are served with a simple tomato sauce and the filling is often mozzarella cheese or gruyere.

CHEF TALK: This recipe is adapted from one of my favourite chefs, Emeril Lagasse. He knows a thing or two about risotto and arancini. Enjoy!

The first task of making arancini is making risotto.  The recipe follows.  If you have leftover risotto, then you can get right to it. Arancini are wonderful little appetizers for small plate gatherings.  

Little ones will love to help you roll the rice balls.  They are great make-ahead appetizers.  I pre-cook them (either by frying or baking) and then rewarm in the oven for a few minutes so that they are piping hot.  They can also be served slightly warm or even at room temperature.

Arancini freeze well.  Rewarm from frozen on a baking tray in a 325 oven for 10 minutes or until they are hot.  

Anancini | urbnspice.com

Arancini served with Smoked Tomato Confiture

Arancini (Italian Rice Balls)

INGREDIENTS

  • 3 3/4 to 4 cups chicken or vegetable stock
  • 4 tablespoons butter
  • 3/4 cup finely chopped onion
  • 1 cup Arborio rice (Italian short grain rice)
  • 1/2 cup dry white wine
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/3 cup heavy cream
  • 1 1/2 tablespoons chopped fresh herbs, (Italian parsley, chives, thyme, basil, etc)
  • Salt and freshly ground black pepper
  • 3 eggs (one for the arancini mix and the other two for the coating stage)
  • 1/3 cup cubed raclette cheese (traditionally, mozzarella cheese is used)
  • Vegetable oil for frying OR melted butter and paprika for baking arancini (see step 18)
  • 1/2 cup flour
  • 1 cup dry bread crumbs or Panko crumbs
  • Tomato sauce or smoked tomato confiture, as an accompaniment

Arancini with raclette filling | urbnspice.com

Arancini with raclette filling 

METHOD

To make arancini, you must first make risotto. Here is how you do it:

To Make the RISOTTO:

  1. In a saucepan, heat the stock slowly and keep it hot while you prepare the rice.
  2. In a large flat saucier pan, melt 3 tablespoons of the butter over medium-high heat.
  3. Add the chopped onion and saute until transparent, about 4 minutes.
  4. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed.
  5. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy. (This step takes between 18 -20 minutes, so pour yourself a glass of wine and enjoy the moment!)
  6. Add the grated Parmigiano-Reggiano, heavy cream, herbs. Season to taste with salt and pepper.
  7. To cool the rice quickly, spread the mixture onto a baking sheet. Refrigerate until thoroughly chilled.

To Make the Arancini:

Making Arancini | urbnspice.com

A perfect small plate appetizer is Arancini 

  1. When you are ready to make the arancini, remove the chilled risotto from the refrigerator.
  2. Stir in 1 of the eggs. Using a small cookie scoop, divide the risotto into portions.
  3. Form the portions into ball shapes – this is easier if you wet your hands with water and then roll.
  4. Press a hole into the center of each risotto ball and stuff the center with some of the cheese.
  5. Press the opening closed and roll the ball between your hands until it is smooth.
  6. Repeat until you have used up all of the rice.
  7. Breading Station: In 3 separate bowls, place the flour, remaining 2 eggs and breadcrumbs.
  8. Season each bowl with salt and pepper to taste.
  9. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball first in the flour bowl, then the beaten egg mixture, then the breadcrumbs or panko crumbs, so that each ball is completely coated.
  10. If you are frying the arancini, heat 2 inches of oil in a large saucepan until a deep-fry thermometer reads 360 degrees F. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates. Sprinkle with smoked sea salt. Serve immediately.
  11. If you are baking the arancini, follow the steps until step 16. Preheat oven to 350oF. Melt 1/4 – 1/2 cup butter and add 1 to 2 teaspoons paprika. Place the melted butter on a baking sheet lined with parchment. Place the prepared arancini on the baking tray and roll the arancini to coat them lightly with the melted butter and paprika. Bake until the arancini are heated through and golden brown. Shake the tray occasionally to evenly brown the arancini in the oven. Sprinkle lightly with smoked sea salt and serve while hot.
  12. To serve: transfer the arancini to a plate or small platter. Serve with tomato sauce or Urbnspice’s Smoked Tomato Confiture or Roasted Tomato Compote.
Arancini served with Smoked Tomato Confiture | urbnspice.com
Arancini served with Smoked Tomato Confiture

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Tweaking
  • Basic Tools:  Scoops for Portioning
    __________

You Might Also Enjoy:

Pistachio Chicken Pastry Puffs

Bacon Cheese Potato Cups

Parmesan Pita Crisps

As always, if you give this recipe for Arancini – Italian Rice Balls a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter    

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I am also on Instagram

Sources:

Arancini – the Definition (source: Wikipedia)

Emeril Lagasse

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Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Food Fun, Gluten Free Recipes, Inspiration of Urbnspice Series, Potatoes and Rice Tagged With: Appetizers, rice, Small Plates

Trinidad Sweet Rice

By Denise Pare-Watson

As a chef, it is always interesting to try the foods of other cultures. I enjoy the more unconventional methods of experiencing the cuisine of other countries and by participating in Habitat for Humanity projects around the world, I have an opportunity to live and eat with the local community rather than the conventional resort or restaurant offerings. One of the Habitat for Humanity trips that my husband and I volunteered in was a project in Trinidad. Trinidad Sweet Rice is one of the dishes that we tried during our time there.

Trinidad Sweet Rice Pudding | urbnspice.com

Trinidad Sweet Rice Pudding

…

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Digiprove sealCopyright secured by Digiprove © 2015 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Custards and Puddings, Desserts and Sweets, Gluten Free Recipes Tagged With: recipe, rice, Trinidad

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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