Fried and Stuffed Rice Balls (Arancini di Riso)

Ingredients

  • 1 cup Italian-style seasoned bread crumbs
  • 2 cups cooked and cooled risotto or short-grain rice, recipe follows
  • ½ cup Italian-style seasoned bread crumbs
  • ½ cup finely grated Parmesan
  • ¼ cup finely chopped fresh basil leaves
  • 2 eggs, at room temperature, beaten
  • 4 ounces Gorgonzola, at room temperature, cut into 16 (½-inch) cubes
  • + 25 more ingredients
    • Vegetable oil, for frying
    • 2 cups low-sodium chicken broth
    • 3 tablespoons unsalted butter, at room temperature
    • ½ small onion, chopped
    • ¾ cup Arborio rice
    • ¼ cup dry white wine
    • ¼ cup finely grated Parmesan
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 cup Italian-style seasoned bread crumbs
    • 2 cups cooked and cooled risotto or short-grain rice, recipe follows
    • ½ cup Italian-style seasoned bread crumbs
    • ½ cup finely grated Parmesan
    • ¼ cup finely chopped fresh basil leaves
    • 2 eggs, at room temperature, beaten
    • 4 ounces Gorgonzola, at room temperature, cut into 16 (½-inch) cubes
    • Vegetable oil, for frying
    • 2 cups low-sodium chicken broth
    • 3 tablespoons unsalted butter, at room temperature
    • ½ small onion, chopped
    • ¾ cup Arborio rice
    • ¼ cup dry white wine
    • ¼ cup finely grated Parmesan
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

1. Breading: Put the bread crumbs in a medium bowl. Set aside. 2. In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot. 3. Breading: Put the bread crumbs in a medium bowl. Set aside. 4. In a medium saucepan, bring the broth to a simmer...

View full recipe at SpringPad

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