Tre Formaggio Arancini (Three Cheese Rice Balls)

Arancini

This recipe may seem a little labour intensive, but trust me, the end result is worth it!! Of course, it’s always easier if you just happen to have left over risotto sitting around your kitchen :). For those of us that don’t though, you’ll find this a very easy recipe as it does not involve the time consuming process that a regular risotto does. Buon appetito!

Ingredients:

2 ½ cups low-sodium vegetable broth
½ cup dry white wine
¼ teaspoon kosher salt
1 cup arborio rice
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, crushed
2 tablespoons pine nuts, toasted
½ cup shredded mozzarella cheese (2 ounces)
½ cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
½ cup grated parmesan cheese
1 ½ cups breadcrumbs, divided
vegetable oil, for frying

Directions:

Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, garlic and onion, and then reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely (if you’re in a hurry, try sticking the sheet in the fridge or freezer!). Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside. Beat the eggs in a large bowl, then stir in the cooled rice mixture, the parmesan and ⅔ cup of the breadcrumbs. Shape the mixture into sixteen 1 ½ -inch balls. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the centre of each rice ball, and insert 2 teaspoons of the cheese mixture, then pinch the rice around the filling to seal. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying). Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Enjoy hot with marinara sauce or plain!

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