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.
- 6 cups chicken stock
- 4 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
- 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.
- 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.