Saffron and Marjoram Arancini di Riso
Makes 30+ 1" Balls
Recipe by Lynmar Estate Chef David Frakes
Ingredients:
2 C water or stock
2 Tbsp butter
1 C Arborio rice
1 large pinch of saffron
1 eggs
7 Tbsp grated Parmesan cheese
1 Tbsp chopped marjoram
2 Tbsp salt
30 small cubes (1/4" square) Cheddar, Taleggio or Fontina cheese
1 C flour
2 eggs for egg wash
1 C panko or other breadcrumbs
2 C vegetable or corn oil
- Bring stock to a boil in a pot over high heat.
- Melt butter in a sauté pan and, over high heat, add rice, stirring to coat the rice in the butter. Continue stirring until the rice is slightly opaque (3-4 mins).
- Add saffron.
- Add 4oz of stock to the rice and stir over high heat until the moisture is absorbed. Continue adding stock to the rice until the rice is slightly overcooked and very sticky.
- Remove rice to a parchment-covered sheet tray and chill until completely cooled.
- After rice is cooled, remove rice to a bowl, add the egg, Parmesan cheese, marjoram and salt. Mix completely.
- Scoop rice into desired size, insert a cube of cheese, and smooth rice over, rolling each ball into a circle. Set aside until all the balls are formed.
- Place the balls in the refrigerator until ready to cook.
- Roll each ball in flour, egg wash and panko or breadcrumbs.
- Fry in 350 degree oil until light golden brown in color. Serve immediately.