Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

  • wwtastingroom
    An excellent recipe! I have always wanted to make these but never bothered until I stumbled across the recipe here. Very easy to do...will be making again tonight! – 11/22/2010

 

Smoked Cheddar Arancini (Crispy Rice Balls)

Servings: 6

Ingredients:

4 ounces butter
1/2 yellow onion, minced
10 ounces Arborio rice (Italian risotto rice)
1 cup white wine
1 1/2 quarts water
Salt to taste
1 1/2 cups (6 ounces) Wisconsin smoked cheddar cheese, grated
1 cup all-purpose flour
4 whole eggs, beaten
2 cups finely ground breadcrumbs
1 quart peanut oil for deep frying

Cooking Directions:

Arancini:

Melt butter in large sauce pot over medium heat. Add onion and slowly sauté until translucent, about 3 minutes. Add rice and toss with onions and butter. Stir in wine; cook until wine is absorbed. Add water 4 ounces at a time, stirring often, until water is absorbed each time. Add enough water, cooking until rice is tender, stirring constantly near end of cooking time. Remove from heat and season with salt. Spread on baking sheet and refrigerate until cool.

Place a bowl of water, a bowl of the grated Smoked Cheddar and the cooled rice on work surface. Wet palm of one hand so rice doesn’t stick to it. Press 2 level tablespoons rice into circle on your palm. Place about 1 teaspoon of the cheese in the center and form the rice into a ball around the cheese. Balls should be about the size of a golf ball.

Place flour, eggs and breadcrumbs in 3 separate bowls. Coat rice balls with flour, shaking off excess. Dip in eggs and then in breadcrumbs. Press breadcrumbs into sides of balls. Refrigerate until ready to fry and serve.

Final Preparation:

Heat oil in deep sauce pot to 350°F. Place 4 or 5 rice balls in the oil at a time using tongs. Cook all sides of the arancini until golden brown and crispy, about 3 minutes. Remove and drain on absorbent towel. Serve immediately.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.