Citrus Arancine with Pecorino Cheese

Citrus Arancine with Pecorino Cheese
Photo by Elinor Carucci

Ingredients

  • 1 teaspoon orange
  • 6 cups vegetable oil (about)
  • 3 cups panko (Japanese breadcrumbs)**
  • 2 tablespoons butter
  • 1 teaspoon salt
  • or fresh breadcrumbs made from crustless French bread
  • ¾ cup dry white wine
  • + 11 more ingredients
    • 1 lemon
    • 1 lime
    • 1 ½ cups arborio rice
    • 5 cups chicken stock or low-sodium chicken broth
    • 1 teaspoon fennel pollen* or freshly ground fennel seeds
    • ¼ cup whole milk
    • ½ cup shallots
    • Orange, lemon, and/or lime wedges (optional)
    • 2 tablespoons extra-virgin olive oil
    • 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
    • 3 large eggs

Melt butter with oil in heavy large pot over medium heat. Add shallots and sauté until soft, about 4 minutes. Add rice, sprinkle with 1 teaspoon salt, and stir until rice starts to become translucent, 3 to 4 minutes. Add wine and cook until absorbed, stirring often, about 3 minutes. Add 1/2 cup b...

View full recipe at Epicurious

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