Arancini
Arancini
Submitted by Chef Sam Brickman
Potatoes, Pastas and Grains
Ingredients
- ½ cup short-grain rice
- 1 cup vegetable stock
- ¼ teaspoon salt
- 1 large egg
1/3 cup freshly grated Parmesan
- 1/3 cup breadcrumbs, plus more for coating
high-temp oil for frying (avocado, peanut, canola)
Directions
- Bring rice, stock, and salt to a boil. Reduce to simmer for 15 minutes until rice is cooked.
- Fluff rice and lay it out in a thin layer on a sheet pan to cool.
- Mix together egg, parmesan, garlic oil, and breadcrumbs. Once rice is cooled, combine into egg mixture. Form into 2 inch balls and roll in more breadcrumb to coat.
Heat ¼, inch of frying oil in a pan until it starts to shimmer. Add arancini (rice balls) to oil making sure not to crowd pan. Fry until all sides are golden brown. Remove to paper towel to drain any remaining oil. Serve with marinara or arrabbiata sauce.
Leave a comment