ARANCINI (fried risotto balls)

by Chef Scotty in ,

Earlier this week I made saffron risotto from Carnaroli rice a friend of mine in Italy had sent me...knowing I love risotto

As usual...I made too much. That's what happens when you cook all day for a living and come home starving...maybe a glass or two of wine was involved as well.

Anyway, so there was leftover risotto. Now what's a good use for leftover risotto besides cold from the fridge at 2:00am? ARANCINI of course! Fried risotto balls with cheese (typically mozzarella) melted perfectly in the center. They make a perfect snack, and you didn't waste the risotto.

Without too much detail basically you need :

Leftover risotto

Mozzarella cut into cubes (I had Asiago I needed to use up) 

Olive oil for deep frying 

Eggs beaten


Seasoned bread crumbs. 

(Seasoned with COOK'S LINE SEASONING of course)


1. Scoop out your leftover chilled risotto, and ball up to YOUR ideal size. Insert a cube of cheese in the center and evenly form the risotto ball around it 

2. My steps (and breaking steps vary) : roll in beaten egg, then in flour, back to egg, then completely coat in the bread crumbs. Set aside.

3. Begin heating your olive oil in a deep pan... About 365/370 degrees F.

4. After your Arancini have all been cheesed, balled, and breaded, carefully begin deep frying in the oil. Fry until golden brown, and drain on paper towels or rack.

5. Serve as soon as you can with a little marinara or your favorite *dipping sauce, and snack at your leisure.

*I mix and heat equal parts of marinara and In The Kitchen With Scotty's "Chile Pepper and Lime" sauce.... Amazing.


by Chef Scotty in

Originally posted on Facebook 8.15.15

I was working with boiler onions today. They're great in soups and stews, kabobs, or sprinkled with a little sugar and caramelized in a pan with butter or bacon drippings. Add to roasted or grilled meats, and vegetables. 

Two comments along the lines of "I don't use them because they're too much work with (or don't know how) or to peel them" 


1. Trim or snip off the root end. Some say both, but for presentation purposes I just do the root end. You're left with the "tip" (pointy part) when peeled. 
2. Add to salted water and bring to a boil....about two minutes. 
3. Shock in an ice bath
4. Squeeze out the perfectly peeled onion into a bowl. Voila!


by Chef Scotty in ,

Originally posted on Facebook 8.14.15

So, before you toss out that finished jar of pickles… go ahead and save the juice. 
Pickle juice is this wonderful… briney… seasoned…herby.. garlic filled…love concoction, that can be repurposed in your cooking. I just happen to love it with sautéed mushrooms… and rabe (broccoli rab) … swiss chard. Tonight it’s all about the mushrooms. Save the juice, and re-use. I tried to rhyme,

Pickle Juice Sautéed Mushrooms

3 pounds Mushrooms (any kind… crimini, portobello, shiitake, button)
9 tablespoons of butter
6 tablespoons olive oil
fresh thyme
In The Kitchen With Scotty “Cook’s Line” Seasoning
4-5 ounces strained pickle juice (any kind.. except sweet. Unless you like sweet, then go for it and let me know) 

1. In a large sauté pan melt 3 tablespoons of butter along with 2 tablespoons olive oil. Add a few whole sprigs of fresh thyme and fry gently; Really flavor your butter mixture with the thyme as the butter browns slightly.
2. In one pound batches (so you’ll repeat this process two more times… three total) begin to brown your mushrooms. Lay flat, barley touching, and cook. Sprinkle with a good pinch of Cook’s Line Seasoning, and then flip the mushrooms. 
3. Gently splash with a third of your pickle juice. You’ll notice the “sauce” will thicken a bit. This is the acid coagulating with the milk proteins in the butter.. sort of a “beurre blanc” effect for all you food nerds. Let this sauce dissipate, and really coat your mushrooms. Adds a nice concentrated flavor.
4. Repeat the process two more times in the same pan. Watch your heat as to not burn your pan, smoke up the kitchen, and give your last two batches a bitter burnt flavor. Wipe out the pan if necessary, otherwise keep on going!
5. Serve as a side dish with roast chicken, or on top of grilled meats. I grabbed a fork and sat down with a glass of “spicey” Cab Franc. Enjoy!!


by Chef Scotty in

  • YIELDS around 2 cups


1 quart whole milk

1 cup heavy cream

1 cup buttermilk

1/2 teaspoon fine sea salt (Sel de Mer works great for me) 




  1. Pour all the liquids and salt into a heavy sauce pan, and bring to a gentle simmer. 
  2. Line a fine mesh strainer with cheese cloth, and prop over a deep bowl.
  3. When the milk mixture comes to a simmer, it will start to “break”.. the curds separating from the whey (Hey, Miss Muffet). Stir only once (resist the temptation to stir)  , and Just let it do it’s thing. You’ll get a better yield. 
  4. Remove the sauce pan from the heat, and carefully pour the entire contents through the cheesecloth and mesh strainer.
  5. Just let it drip… the longer it drips, the firmer your ricotta cheese will be. 

6. When it’s your perfect consistency, and cooled down, use in your favorite recipe. Baking,     stuffed pasta shells, lasagna, or even a bowl with honey pure over it. Amazing on fresh toasted artisan bread by the way. 

7. In a tightly sealed container, your ricotta will last around three days in the refrigerator.