Arancini Courtsey of: Adapted from Food Network Magazine
Foodies, rejoice! Risotto, a classic Italian comfort food, is the basis for this decadent crowd-pleaser. When fried, the risotto balls resemble “little oranges” (“arancini”). Make as a savory appetizer for a group, or as an indulgent dinner for two.
White wine is traditionally used in making risotto, and our 2014 Chardonnay is well-suited to this recipe. The wine shines through the creaminess of the risotto and the cheeses, and brightens with the savory parsley. The pairing is fresh and well-balanced.
This two-part recipe requires time for both cooling the risotto, and for refrigerating the
arancini prior to frying.
- 1 cup Sheldrake Point Winery 2014 Chardonnay (link below)
- 3 cups low-sodium chicken broth
- 1 cup Arborio rice. *Arborio rice is a must for this recipe! Look for it at major grocers.
- 2 tablespoons butter
- 1-2 tablespoons extra virgin olive oil
- ¾ cup chopped onion
- Cooked risotto, cooled
- 2 tablespoons pine nuts, toasted
- ½ cup shredded mozzarella cheese
- ½ cup shredded fontina cheese
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- ½ cup grated parmesan cheese
- 1 ½ cups breadcrumbs Vegetable or peanut oil, for frying
- FOR THE RISOTTO: Bring the broth to a simmer in a medium saucepan over medium-high heat.
- In a separate saucepan, heat butter, EVOO, and onion on medium. Cook onion until translucent. Add rice, stir to coat, and heat until rice begins to turn golden.
- Add the Chardonnay. Stir rice continually until liquid is absorbed.
- Begin adding hot broth in the same manner; add one cup at a time, stirring continually until liquid is absorbed. Repeat until rice is al dente by taste test. (All liquid may not be necessary.)
- Spread risotto on a parchment-lined baking sheet and let cool completely. Can cool and refrigerate overnight.
- FOR THE ARANCINI: Combine in a bowl the toasted pine nuts, shredded fontina and mozzarella, and parsley; set aside.
- Beat the eggs in a large bowl, then add the cooled rice, the parmesan, and 2/3 cup of the breadcrumbs. Mix by hand and shape into 8 three-inch balls.
- Put the remaining breadcrumbs in a shallow bowl for dredging. Press your finger into the center of each rice ball, insert 1-2 teaspoons of the cheese mixture, and then pinch the rice around the filling to enclose.
- Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least one hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
- Heat ½ inch oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the risotto balls, turning until golden brown on all sides, about 4 minutes each. Remove with a slotted spoon and drain on paper towels.
- Serve with fresh marinara sauce, or drizzle with fine balsamic vinegar.