Arancini di Riso with Balsamic Vinegar and Caramelized Onions Marinara Sauce

• Produce

  • 1 (24oz jar Bertolli riserva balsamic vinegar & caramelized onions
  • 2 Garlic cloves
  • 1/4 cup Parsley
  • 2 Shallots

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs plus

• Dairy

  • 12 cut into small cubes 4oz fontina cheese
  • 2 tbsp Butter
  • 1 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on oliviascuisine.com

Description

Ingredients

• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1½ cups arborio rice
• ⅓ cup dry white wine
• 2 tablespoons cold butter
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• 1 large egg
• ¼ cup chopped parsley
• ½ cup breadcrumbs plus 1 cup breadcrumbs for breading
• 4oz Fontina cheese, cut into 12 small cubes
• Vegetable oil for frying
• 1 (24oz) jar Bertolli Riserva Balsamic Vinegar & Caramelized Onions

Directions

• In a small saucepan, bring the chicken broth to a simmer. Keep it warm and simmering until ready to use.
• In a large sauté pan, over medium heat, heat the olive oil and sauté the shallots and garlic until tender, about 3 minutes.
• Add the arborio rice and let it fry with the shallots and garlic for a minute.
• Add the wine and cook, stirring frequently, until the liquid is absorbed.
• Start adding the broth, ½ cup at a time, stirring frequently and waiting until it is completely absorbed before adding more. This will probably take about 30 minutes. Once the last of the broth is added and the risotto is cooked al dente, remove from heat, add the parmesan and season with salt and pepper.
• Add the cold butter and stir vigorously until the butter and the cheese melts, being careful not to break the rice grains.
• Wait for the risotto to cool before making the arancini balls.
• Add the egg, the ½ cup breadcrumbs and the parsley to the cooled risotto. Shape the mixture into twelve 1½-inch balls.
• Press your finger into the center of each ball and insert the Fontina cheese cube. Then, pinch the risotto mixture around the filling to enclose, adding a little more if necessary.
• Add the remaining breadcrumbs to a shallow bowl. Roll each risotto ball in the breadcrumbs and place on a parchment paper lined baking sheet. Loosely cover and refrigerate for 1 hour.
• In a heavy bottomed pot, heat enough vegetable oil to cover the balls, over medium heat until a deep fry thermometer registers 350 degrees F.
• Fry the arancini, working in batches, until golden brown on all sides, about 4 minutes. Be careful so the oil doesnt get too hot or the balls will burn on the outside and the cheese wont melt!
• Remove the balls with a slotted spoon and drain on paper towels.
• If desired, heat the marinara sauce so its warm for serving.
• Serve the hot arancini balls with the marinara sauce dip!