(Makes 14-16 oversized golf ball size Arancini)
Arancini Rice Balls Ingredients
5 cups cooked arborio, Carnaroli, green bamboo or any other starchy rice (not long-grain white, such as Uncle Ben’s) – Cooked in chicken stock
1/3 cup pine nuts, toasted
1 tablespoon minced garlic
½ cup finely chopped red onion
1 cup shredded Parmesan cheese
2 large eggs
1 cup shredded Manchego Cheese
1/4 cup chopped fresh parsley
1 tablespoon salt
¼ cup chopped fresh rosemary
1 tablespoon fresh ground pepper
1 small log fresh Chevre
To roll the Arancini rice balls:
All-Purpose Flour
2 eggs
2-3 cups Panko breadcrumbs
Italian Classic Extra Virgin Olive Oil, for frying
METHOD OF PREP:
Cook the rice until it is just overdone using chicken stock instead of water. Drain and allow to cool completely.
Combine the pine nuts, garlic, onion, parmesan, Manchego and herbs; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the pine nut, cheese, garlic, onion and herb mixture, and salt & pepper.
Scoop 14-16 balls that are the size of oversized golf balls. Take one ball at a time in one hand and flatten out and then place one piece of Fresh Chevre in the center of the “patty”. Then carefully take the rice mixture and cover over the chevre and fashion into a fairly tight rice ball.
Once all the balls are stuffed and rolled. Roll each in flour, then egg, then panko. (this can be done ahead of time and put in the fridge for 1 hour or overnight)
Finally, heat the 1/2 cup of olive oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches (if necessary), but a 12-inch pan should hold all the Arancini at once, fry the rice balls, turning until golden brown on all sides, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels, and keep warm in the oven if necessary.
Arancini Rice Balls taste best when seasoned with salt and serve with Sadie’s Sicilian Tomato sauce
Fresh Mozzarella can be substituted for the Fresh Chevre.
