Your guests will thank you for servingthese crispy, deep-fried rice balls flavored with smoked cheddar.Recipe by Chef John Caputo.
Recipe: Smoked Cheddar Arancini
4 ounces butter 1/2 yellow onion, minced 10 ounces arborio rice (Italian risotto rice) 1 cup white wine 1 1/2 quarts water Salt to taste 1 1/2 cups (6 ounces) Wisconsin Smoked Cheddar cheese, grated 1 cup all-purpose flour 4 large, whole eggs, beaten 2 cups finely ground bread crumbs 1 quart peanut oil for deep frying
For Arancini: Melt butter in large saucepot over medium heat. Add onion and slowly saut untiltranslucent, about 3 minutes.
Add rice and toss with onions and butter.Stir in wine; cook until wine is absorbed. Add water 4 ouncesat a time, stirring often, until water is absorbed each time.Add enough water, cooking until rice is tender, stirring constantlynear end of cooking time. Remove from heat and season with salt.
Spread on baking sheet and refrigerateuntil cool.
Place a bowl of water, a bowl of the gratedSmoked Cheddar cheese and the cooled rice on work surface. Wetpalm of one hand so rice doesnt stick to it. Press 2 leveltablespoons rice into circle on your palm. Place about 1 teaspoonof the cheese in the center and form the rice into a ball aroundthe cheese. Balls should be about the size of a golf ball.
Place flour, eggs and bread crumbs in3 separate bowls. Coat rice balls with flour, shaking off excess.Dip in eggs and then in bread crumbs. Press bread crumbs intosides of balls. Refrigerate until ready to fry and serve.
Final Preparation: Heat oil in deep saucepot to 350°F (175°C).
Place 4 or 5 rice balls in the oil ata time using tongs. Cook all sides of the arancini until goldenbrown and crispy, about 3 minutes. Remove and drain on absorbenttowel.
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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