Arancini with Fontina
Posted on October 12, 2009 by Leslie Blythe No comments
Rice Balls Rock!
I have been deeply involved in developing a menu for a very important dinner for a very good friend of mine. It’s to celebrate his birthday and the theme is the Sopranos. I will blog about the entire party once it has transpired, as long as I don’t get “bumped off”.
For the passed hors d’oeuvres we are serving Arancini with Marana Sauce. Aracini are what Italians do with left over risotto. They make balls of rice, stuffed with cheese (which turns oozy), dredged in bread crumbs and fried. Do I have your attention now?! This is about as good as it gets in my book – fried carbs – come on!
Now, I know that most of you are saying–left over risotto? Yeah, I know, but here’s the deal. I was wandering around aimlessly at Trader Joe’s and what do I see in the freezer section? – Arancini with Fontina!!!! All you have to do it heat them up. For those of you that would like to get rid of your left over risotto.
Buon Apetito!
Arancini with Fontina
3 cups leftover cooked risotto
1/2 cup grated Parmesan
2 Tbsp heavy cream
2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
1 large egg yolk
Salt and freshly ground pepper
5 oz Fontina or mozzarella cheese
All-purpose flour for dredging
Egg wash:
1 large egg whisked with 2 Tbsp cold milk or water
1 cup fresh white bread crumbs
Vegetable oil for deep-frying
2 cups tomato sauce for dipping
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly.
Serve on a pool of warmed tomato sauce or in a bowl for dipping.
