ARANCINE (Fried Rice Croquettes)
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| Arancine |
Serving for 4-6 people.
For Risotto:
5 cups Chicken broth
4 tablespoon Butter
1/4 teaspoon Saffron, crumbled
1 1/2 cups Risotto rice
1 cup White wine
1/2 cup Parmigiano reggiano, crumbled
Salt
Freshly ground black pepper
3 Eggs, whisked
For Arancine:
4 oz. Mozzarella, 1/2" dice
4 oz. Ham, 1/4" squares, Seven Bridges Farm
2 Eggs, hard boiled, 1/8" chopped
3 Eggs, whisked until just foamy
3 cups Dried bread crumbs, seasoned
3/4 gallon Canola oil
- Melt butter in pan over medium heat. Add risotto and saffron to pan and cook about 2-3 minutes. Add white wine to pan, boil and reduce for 3-4 minutes. Add 1 cup chicken broth at a time and boil until liquid is absorbed about 20 minutes. Add parmigiano reggiano, salt and black pepper.
- Pour risotto from pan to tray, spread and let cool. Pour egg mixture on risotto and mix to get tacky.
- Dampen hand with water to prevent sticking. Gather about 1/3 cup of risotto mixture in your hand and fond into a ball leaving the center open. Place mozzarella, ham and hard boiled egg in the center of the ball. Close up the middle. The ball of risotto should be about 3" wide. Dip the ball of risotto into whisked egg and then roll it in bread crumbs. Refrigerate for about 30 minutes.
- Pour canola oil into a wide and deep pan until 2" deep and heat to 375 degree over medium heat. Take out of the refrigerator and place arancine into pot using a ladle strainer and heat 2-3 minutes per side. Take out of oil and place on paper towels to absorb oil.
- Serve immediately with red sauce.
SINCE A STROKE I USE ONLY MY LEFT HAND!!!
