Serves 4 generously
Arancini are fried rice balls traditionally made with cores of mozzarella, these crispy risotto balls are stuffed with a blend of fresh herbs and tangy, creamy chevre. Try as a hors d oeuvres piled high for a party or on a bed of spinach salad for a great-seated first course.
3 scallions, minced
½ bunch fresh dill
½ bunch minced fresh Italian parsley
1 tsp. fresh thyme leaves
8 oz. fresh Chevre
5 cups. Homemade chicken stock
¼ cup EVOO
1 Tbsp. minced garlic
2 cups. Arborio rice
1 cup Hopkins Duet
2 cups freshly grated Parmesan
1 Tbsp. freshly grated lemon zest
1 cup AP flour
2-3 large eggs
2½ cups panko breadcrumbs
Vegetable oil for frying
Place a large sheet of plastic wrap on your work surface and combine the herbs together. Place the log of Chevre on the herbs and roll it so all parts of the cheese are covered with a nice coating of herbs. Wrap in the plastic wrap and refrigerate.
In a sauce pan heat chicken stock over medium heat and bring to a boil. Reduce heat and keep at a bare simmer. In a saucepan or small Dutch oven heat olive oil over medium heat. Add garlic and let cook for one-minute stirring, stir in rice coating with the oil and cook for about 2 minutes. Add wine and simmer until almost absorbed. Begin adding the stock, one ladle full at a time stirring often. It should be ~23 minutes for the rice to be al dente. Remove from heat, stir in Parmesan and the lemon zest and season with salt and pepper. Pour the risotto onto a rimmed baking sheet in a thin layer. Place uncovered in frig for about an hour to chill.
To form each ball, spread about 2 Tbsp. of the cooled risotto in the palm of your hand and place a piece of the herbed Chever into the center. Shape into a golf ball shape; repeat with the rest of the risotto placing all the balls onto a clean baking sheet.
Create a little breading station with flour on a dinner plate, break 2 eggs into a shallow bowl and beat lightly and spread the bread crumbs on a 2nd dinner plate. Roll the balls 1st into the flour, shaking off excess, 2nd into the beaten egg letting any excess drip back into the bowl and then covering completely with the breadcrumbs. Repeat placing all the balls on a clean baking sheet and refrigerate for at least 30 minutes and up to 3 hrs.
Pour 4 inches worth of oil into a Dutch oven over medium heat and get the temperature of the oil to 350 degrees. Working in small batches fry the risotto balls 2 -21/2 minutes and place on paper toweling to drain excess oil, serve immediately or keep warm in a 200 degree oven until up to 30 minutes until ready to serve.