Fustini's Oils and Vinegars

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Submitted by Chef Sam Brickman



  • ½ cup short-grain rice
  • 1 cup vegetable stock
  • ¼ teaspoon salt
  • 1 large egg
  • 1/3 cup grated Parmesan
  • 1 tablespoon Fustini's Garlic oil
  • 1/3 cup breadcrumbs, plus more for coating
  • avocado or grapeseed oil for frying
  • 1 1/2 cups marinara sauce


Step 1. 

Bring rice, stock, and salt to a boil. Reduce to simmer for 15 minutes until rice is cooked.

Step 2. 

Fluff rice and lay it out in a thin layer on a sheet pan to cool.

Step 3. 

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.

Step 4. 

Heat ¼ inch of avocado 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 sauce.

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