Recipe - TRUFFLED GOAT CHEESE ARANCINI (ITALIAN RICE BALLS)

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TRUFFLED GOAT CHEESE ARANCINI (ITALIAN RICE BALLS)

These “little oranges” originated as a street food in Sicily and are now popular throughout Italy. Typically, they are stuffed with a dollop of ragu or ham in béchamel, peas, or mozzarella. In this version they are given the Cinderella treatment. The rice is blended with truffled goat cheese before being fried until golden.

Ingredients:

2 cups cooked Campanini Arborio Rice , cooled. Campanini Arborio Rice
1/2 cup fresh grated Parmigiano Reggiano
1 large egg, lightly beaten
4 oz Celebrity Truffled Goat Cheese
Salt and pepper
½ cup flour
1 large egg
2 cups seasoned panko
Vegetable oil for frying
Marinara sauce for serving 1932 Pomodorina Pasta Sauce

Preparation:

Time: 1 hour

Yield: 4

Make the Rice Balls

Prepare rice according to package instructions and allow to cool completely. Once rice is cool, mix. together rice, parmesan cheese, and egg in a large bowl. Season well with salt and pepper. Crumble the truffled goat cheese into the bowl with a fork, and gently fold into the rice until evenly distributed. Divide rice into 8 equal parts and roll into balls.
Season panko well with salt and pepper, and place in a shallow bowl. Place flour in another shallow bowl, and lightly beat egg into a third bowl. Working one at a time, dredge balls in flour, shaking off any excess. Dip into egg bowl and turn to coat, letting excess drip back to bowl. Lastly, coat with panko, pressing lightly to adhere. Place on a lined sheet tray and chill while you heat the oil.
In a medium-large heavy pot heat oil to 350 degrees. Carefully lower the rice balls into the oil with a slotted spoon, working in batches. Fry until golden brown – about 8 minutes. Transfer to paper towel to drain. Serve warm with marinara, if desired.