October 2, 2014
Arancini con Garlic – Italian Rice Balls
I am a sucker for anything with creamy cheese and a crispy outside. These Rice Balls are Gluten Free and made in just a few easy steps using three Cucina Aurora products to cut down time and pump up flavor! Serve them with our Spicy Marinara Simmer Sauce for an even more delicious appetizer!
- 1 package Cucina Aurora Garlic and Italian Herb Risotto, cooked to package instructions and cooled
- 3 TBSP Cucina Aurora Roasted Garlic Infused Olive Oil
- 1 Egg Yolk
- 1/4 cup grated Romano Cheese
- 1 cup fine ground corn meal
- 1 egg, beaten
- 1 teaspoon Cucina Aurora Garlic and Herb Mix
- 1/4 cup mozzarella cheese, cut into 1/2 inch cubes
- In a medium size bowl combine Romano Cheese, cooked risotto and egg yolk.
- Mix well until all ingredients are combined. Set aside.
- In a separate medium size bowl, combine cornmeal, garlic and herb mix and a Tablespoon of grated cheese if desired. Set aside.
- Scoop rice mixture by the tablespoonful and roll into a flat patty.
- Place cube of mozzarella cheese in the center of the patty and shape patty into a ball surrounding the cube of cheese.
- Dip ball into beaten egg to evenly coat.
- Roll ball in cornmeal mixture and place on a plate while you repeat the process until all rice mixture has been used. This should yield 6-8 medium size rice balls.
- In a large skillet heat Roasted Garlic Olive Oil on medium high heat for 1 minute.
- Place rice balls in the hot oil and pan fry for 2 -3 minutes until golden brown on each side. Using tongs to gently turn rice balls and cook evenly on each side.
- Once rice balls are golden brown remove to paper towel lined plate for 1 minute before serving.
- Serve immediately while still hot and accompany with a Marinara sauce. *note* The Kitchen Witch suggests trying this dish with a Spicy Marinara Simmer Sauce.
