Arancini Veneziani (Venetian Rice Fritters)
These cheesy rice fritters are an addictive snack, often made with leftover risotto. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.
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Credit: Todd Coleman
Ingredients
6 cups chicken stock4 tbsp. unsalted butter
3 cloves garlic, minced
1 small yellow onion, minced
1 1/3 cups arborio rice
1/3 cup white wine
4 oz. prosciutto, minced
4 oz. fresh mozzarella, minced
1 cup freshly grated Parmesan
1/2 cup finely chopped parsley
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1/2 cup flour
4 eggs, lightly beaten
1 1/2 cups plain bread crumbs
Instructions
1. Heat stock in a 2-qt. saucepan over medium heat; keep warm. Heat butter in a 4-qt. saucepan over medium heat. Add garlic and onion; cook until soft, about 8 minutes. Add rice; cook, stirring, until lightly toasted, about 2 minutes. Add wine; cook until evaporated, about 1 minute. Add 1/2 cup stock; cook, stirring often, until liquid is absorbed. Repeat until all stock is used and rice is tender, about 40 minutes. Transfer to a bowl; stir in prosciutto, mozzarella, Parmesan, parsley, nutmeg, and salt and pepper. Using wet hands, shape rice mixture into about fifty 1 1/2″ logs; transfer to a parchment paper-lined baking sheet, and chill.2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, eggs, and bread crumbs in three separate shallow bowls. Working in batches, dredge logs in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.
 Recipe - Saveur.com){kind=link}
I think my butter might have been salted, and my stock was also on the salty side, so I can't knock the recipe for being maybe a little too salty when I probably put a bit too much in it (without really realizing it until after the fact). So that's more of a caveat.
Also, I used way less oil (2 inches in my dutch over would be like 3 cups) and just flipped them when they were a little passed golden brown.
But really, if you're doing any kind of tapas or want something for a party snack, these are delicious and the recipe makes a ton (you will really get about 50 pieces).
I think my butter might have been salted, and my stock was also on the salty side, so I can't knock the recipe for being maybe a little too salty when I probably put a bit too much in it (without really realizing it until after the fact). So that's more of a caveat.
Also, I used way less oil (2 inches in my dutch over would be like 3 cups) and just flipped them when they were a little passed golden brown.
But really, if you're doing any kind of tapas or want something for a party snack, these are delicious and the recipe makes a ton (you will really get about 50 pieces). Rating: 4