Stuffed Arancini

Serves: 3

Ellsworth Rath

1 January 1970

Based on User reviews:

57

Spice

50

Sweetness

53

Sourness

43

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1.5 cups

Corn (frozen)

1 cup

Freshly Grated Parmesan

2 tbsps

Extra-Virgin Olive Oil

2 tbsps

Butter (room temperature)

2

Shallots (chopped)

1 clove

Garlic (minced)

1 tsp

Salt

1 cup

Arborio Rice

1 cup

White Wine

2.25 cups

Chicken Broth (low-sodium)

3 tsp

Rosemary (chopped fresh)

1 cup

Flour

2

Eggs (room temperature)

1 cup

Cornmeal

1

Vegetable Oil (for frying)

1

Marinara Sauce (jar, warmed, for serving, optional)

Directions:

1

Watch how to make this recipe

2

For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth

3

Set aside

4

Heat a 3 1/2-quart Dutch oven over medium-high heat

5

Add the olive oil and butter, and heat until the butter is melted

6

Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes

7

Add the salt and stir in the rice; cook for one minute

8

Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed

9

Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes

10

Stir in the corn puree

11

Spread the risotto out on a parchment-lined baking sheet

12

Let cool to room temperature, then cover with plastic wrap and refrigerate until cold

13

For the arancini: Set up a breading station with three shallow bowls

14

Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third

15

Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand

16

Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered

17

Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated

18

Place the arancini on a rimmed baking sheet and continue with the remaining risotto

19

Fill a medium saucepan with 2 inches of oil

20

Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer

21

Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil

22

Fry until deep golden brown and heated through, 3 to 4 minutes

23

Drain on a paper-towel-lined tray

24

Serve warm with marinara for dipping, if desired