Arancini - NuWave Olio Owner's Manual

Arancini

Yield: 25 rice balls
Ingredients:
2 tablespoons butter
2 cloves garlic, finely minced
1 onion, finely minced
1½ cups uncooked Arborio (risotto) rice
½ cup white wine
1⅓ cup water
3 eggs
1 cup grated white cheddar cheese
¾ cup grated mozzarella cheese
2 tablespoons fresh Italian-style parsley, finely chopped
Sea salt and pepper to taste
½ cup flour
2 cups panko breadcrumbs
Oil for frying
Directions:
1. Press "sauté" and add butter to the rice cooker, followed by onions and
garlic and cook for 5 minutes, or until soft.
2. Add wine and cook until liquid is almost all evaporated.
3. Add rice and chicken broth. Close lid and set to "sushi rice".
4. Remove rice from rice cooker, cover and refrigerate for 3 hours, or until
completely cooled.
5. Combine cooled rice with 1 egg, cheddar cheese, mozzarella cheese,
freshly chopped parsley, salt, and pepper to taste; set aside.
6. In a separate bowl, mix flour, salt, and pepper; set aside.
7. Crack 2 eggs into another bowl and lightly beat; set aside.
8. Add breadcrumbs to third bowl.
9. Measure out a level, packed ice cream scoop of rice mixture and roll
into a ball.
10. Roll rice ball in flour, then egg mixture, then coat in breadcrumbs, pressing
to coat.
11. Add 1 inch of oil to a medium saucepan and heat on medium-high heat.
12. Carefully transfer several prepared rice balls into the hot oil and fry, turning
frequently, until golden brown.
13. Once cooked, remove rice balls from oil and drain on paper towels. Repeat
frying process with remaining rice balls.
Tip:
Serve with your favorite marinara sauce.
24
Recipes