Arancini with Fennel Salad
These decadent rice balls have a traditional risotto base with a creamy fresh mozzarella interior. Served with a fresh fennel salad, enjoy with your favorite sparkling wine and good company!
Servings: 3 servings
Ingredients
Arancini
- Canola or Peanut Oil
- 2 tablespoons Butter
- 1 small Onion finely diced
- 2 cloves Galic crushed
- 2 cups Arborio Rice
- 1 cup White Wine
- 2 cups Chicken Stock
- 1.5 ounce Parmesan cheese grated
- Sea salt and Fresh Black Pepper
- 12 ounces Mozarella diced and drained
- 1 cup Flour
- 2 Eggs beaten
- 1 cup Breadcrumbs
Fennel Salad
- 0.75 cups Creme Fraiche
- 1.5 tablespoon Apple Cider Vinegar
- 0.5 teaspoon Sugar
- 0.5 teaspoon Salt
- Fresh Black Pepper
- 2 medium Fennel Bulbs thinly sliced
- 1 Hothouse Cucumber thinly sliced
- Fennel Fronds
Instructions
Arancini
- Melt butter in large saucepot, add onion and garlic and sweat till translucent.
- Stir in arborio rice and toast, while stirring, till aromatic and rice is starting to cook, 3-5 minutes.
- Add white wine and bring to a boil then simmer for a couple minutes.
- Meanwhile, warm the stock in a separate pan.
- Ladle the stock into the rice over medium heat, stirring the entire time until the stock is absorbed, then add another ladle until all the stock is used, 20-25 minutes. Make sure it is creamy and most of the liquid is absorbed.
- Stir in parmesan and season with salt and pepper.
- Spread over a baking tray to cool quickly, press plastic wrap to the top, and store in the fridge until very cold.
- Warm about 2 inches canola or peanut oil in heavy-bottomed saucepan over medium heat.
- Set up the eggs, flour, and breadcrumbs in separate bowls.
- Shape the rice mixture around the mozzarella pieces to form 15-18 balls.
- Then dredge the balls in flour, dip into the egg mixture, and finally in the breadcrumbs.
- Deep fry for 2-3 minutes until golden brown. Remove and drain.
Fennel Salad
- Blend crème fraiche, apple cider vinegar, sugar, salt and pepper and toss with sliced fennel and cucumber.