November 21, 2010

Arancini (Fried Risotto Balls)

Crispy on the outside, but steaming hot and creamy on the inside, these risotto balls are a uniquely delicious treat.

Approx. 3 cups cold leftover prepared risotto
1 package goat cheese, crumbled
1 cup all-purpose flour
2 large eggs, beaten
1 cup fine dry breadcrumbs (I used a 1:1:1 ratio of cornmeal, panko breadcrumbs, and regular breadcrumbs for extra crispy texture)
vegetable oil for frying

Directions: In a large bowl, stir together the risotto and goat cheese until well incorporated. Place the flour, eggs, and breadcrumbs into separate bowls. Using wet hands, roll a generous spoonful of risotto into a ball, then roll first in the flour, shaking off excess, then the egg, letting excess drip off, then finally in the breadcrumbs. Transfer to a plate as you do this with all of the risotto. Heat about 1-2 inches of oil in a saucepan over medium-high heat and drop in 4-5 of the rice balls at a time. Cook, rotating, until the balls are crispy on each side. Remove with a slotted spoon onto a paper towel and allow to drain, then serve immediately or keep warm in a 300 degree oven as you finish frying the entire batch. Serve with red sauce or pesto.

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