A fried ball of risotto and cheese makes for a delicious appetizer.
Our Arancini with Pomodoro Dipping Sauce makes afantastic starter or hors d’oeuvresfor an Italian feast.
Chilling the risotto makes it easier to shape into balls.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Serve this arancini alongside our Pomodoro Dipping Sauce.
Bring chicken stock to a simmer in a small saucepan over medium-low.
Meanwhile, heat olive oil in a large saucepan over medium.
Add garlic and onion.
Cook, stirring often, until onion is translucent, about 4 minutes.
Add rice, and cook, stirring constantly, until rice is lightly toasted, about 2 minutes.
Add white wine, and cook, stirring often, until wine is completely absorbed, about 3 minutes.
Remove from heat, and stir in cheese, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Pour rice mixture onto prepared baking sheet, and spread in an even layer.
Chill rice mixture, uncovered, until cold, about 1 hour.
Line a sheet pan with paper towels; set aside.
Place flour in a medium bowl.
Whisk together eggs in a separate medium bowl until well combined.
Place panko in a third medium bowl.
Working with 1 rice ball at a time, place ball in flour, and toss to coat.
Transfer to whisked eggs, and toss to coat.
Place in panko, and toss again until well coated.
Transfer breaded rice ball to a plate; repeat process with remaining rice balls.
Keep warm in a 200F oven.
Allow oil to return to 350F between batches.
Serve hot with Pomodoro Dipping Sauce.
For the Pomodoro Dipping Sauce, process tomatoes in a blender until smooth, about 10 seconds.
Transfer tomato puree to a large saucepan, and stir in oregano, garlic, and sugar.
Bring to a simmer over medium-low.
Simmer, stirring occasionally, until thickened, about 45 minutes.
Stir in salt; remove from heat.
