Make sure to prepare the risotto a day in advance. The next day, stuff with cheese, coat with breadcrumbs, fry, and enjoy these ooey gooey cheese filled Arancini while they are piping hot.
Arancini: Classic Italian Rice Balls
Servings
8 Servings
Ingredients
- 3 ⅓ cups vegetable stock or boiling water
- 2 cups Arborio risotto or short grain rice
- ½ cup Tnuva Parmesan cheese grated
- 1 ½ cups Tnuva Mozzarella cheese grated
- ½ cup Tnuva Goat Cheese sliced in ½ rounds
- Sea salt
- Ground black pepper
- 1 cup cornmeal
- 1 teaspoon ground black pepper
- Oil for deep frying
- Any of your favorite spreads such as: pesto, roasted pepper dip, tomato sauce
Instructions
- One day prior to serving: Bring the vegetable stock or water to boil. Add the rice plus 1 teaspoon of sea salt and bring to boil on high heat. Reduce to medium heat and cook until all the liquid is absorbed. Add the grated Parmesan cheese, season with salt and pepper and mix well. Let cool and refrigerate overnight.
- The following day, add mozzarella cheese and mix well.
- To prepare the balls: take a full tablespoon of the rice mixture with wet hands and form into a ball. Flatten the ball and place a goat cheese slice in the center. Pinch the edges to close around the filling and roll gently into a ball. Repeat with the remaining mixture.
- Prepare a large pot with oil for deep frying. In a shallow bowl, mix the cornmeal with black pepper.
- Roll each ball in the flour mixture. When the oil is hot but not boiling, fry each ball for about 5 minutes until golden. Fry no more than 3-4 balls at one time.
- Using a slotted spoon, remove the balls from the pot and place on a plate lined with paper towels.
- Serve warm or at room temperature with your favorite spreads.
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That sounds delish too, love the Mexican flavors
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
I make something like this, but Mexican style using different ingredients. I use brown rice mixed with a little egg. For the cheese, I use a small cube each of hot peppered jack. And for the breading, I use corn flakes. My dipping sauce is verde or picante salsa of some kind.
In the past the original recipe called for mixing chilis in with the rice & using regular jack cheese. I skipped the extra steps because I usually make loads for parties.
Thanks. Will do.
Try a piece of mozzarella cheese
I do not like goat cheese. What could I substitute for stuffing the arancini?