Green Onion and Fontina Arancini

Green Onion and Fontina Arancini Recipe
Photo: Alex Farnum; Styling: Randy Mon
Time: About 1 1/4 hours. Italian arancini--balls of rice (often stuffed with meat, vegetables, and/or cheese) coated with bread crumbs and fried--are a perfect party or snack food. Our staff devoured these creamy, crisp balls as soon as they were made.

Yield:

Makes about 25 balls

Recipe from

Nutritional Information

Calories 41
Caloriesfromfat 41 %
Protein 1.5 g
Fat 1.9 g
Satfat 0.7 g
Carbohydrate 4.5 g
Fiber 0.4 g
Sodium 104 mg
Cholesterol 5.2 mg

Ingredients

Vegetable oil for frying
1 large egg
2 green onions, very thinly sliced (white and pale green parts)
3 ounces fontina cheese
1/2 cup plain dried bread crumbs
Salt

Preparation

1. Pour oil into a large, wide, heavy pot to a depth of 3 in. and heat until oil measures 350° on a deep-fry thermometer.

2. In a glass measuring cup, beat egg; pour half into a large bowl (save the rest for another use). Add chilled risotto and green onions to egg in large bowl and stir until well combined.

3. Cut fontina into 1/2-in. cubes. With wet hands, form 2 tbsp. risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture up around it to form a ball. Set ball on a baking sheet and repeat with remaining risotto mixture and fontina.

4. Put bread crumbs in a shallow dish. Roll balls in crumbs; return to baking sheet. Line another baking sheet with paper towels.

5. Fry first ball as a test: Cook, turning, until golden all over, 2 to 4 minutes. Drain on lined baking sheet and cut to see whether cheese has melted. If it hasn't, raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning, until golden all over, 2 to 4 minutes per batch. Using a slotted spoon, transfer as done to lined baking sheet. Season with salt and serve immediately, or keep warm in a 200° oven up to 30 minutes.

Note: Nutritional analysis is per risotto ball.

Note:

February 2009
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