Arancini di riso is a wordy name for fried balls of rice. Essentially, it is risotto that is rolled in breading and then fried to golden, crispy perfection. Filling, crisp, and flavorful is a great way to go when meatless meals are on the table. br
Ingredients
For risotto:
1 Tbsp. butter
1 small yellow onion, diced
1 cup Arborio rice
½ cup white wine
2 ½ cups vegetable stock
Salt and pepper to taste
For arancini di riso:
1 recipe risotto
1 cup shredded mozzarella cheese
1 egg yolk
1 cup white whole wheat flour
2 eggs
1 cup panko eadcrumbs
Oil for frying
Directions
Begin by preparing the risotto. Melt butter in a sauce pan over medium heat. Add onions and sauté until translucent. Add in Arborio rice and toss with onion, cooking for 1 minute until just toasted. Add in wine. Stir well and allow the rice to completely absorb the wine. Once the wine is absorbed, add vegetable stock, ½ cup at a time. Allow the rice to completely absorb the stock before adding the next batch. Once all of the stock is gone and your rice is tender, your risotto is finished. Cool completely before proceeding with the next step.
To prepare the arancini di riso, begin with completely cooled risotto. Combine with mozzarella cheese and egg yolk, reserving the white in a large bowl. Mix well to combine. Use a large scoop to form balls with the risotto. Set it on a tray and chill for 30 minutes. This will make it easier to handle. Set up a dipping station with flour on one plate, reserved egg white and 2 eggs whisked in a bowl and panko eadcrumbs on another plate. Dip the risotto balls first in flour to coat, then in eggs then in the eadcrumbs, allowing them to get completely coated. Heat 1 inch of oil in a large pan over medium heat. Once the oil is hot, drop the risotto carefully into the oil. Once golden on one side, carefully turn the risotto. Once golden on the other side, remove to a paper towel-lined plate. Repeat with the remaining risotto until all are fried and golden.
Serves 4 to 6
--Kim Cooper--
