Chef Nick's Football Arancini - WSMV News 4

Chef Nick's Football Arancini

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Football Arancini

Makes 8-12

 Arancini

4 cups risotto

2 eggs beaten

1 ½ cups plain bread crumbs

1 cup grated parmesan

Vegetable oil for frying

Risotto

½ small onion diced

½ cups arborio rice

1 quart chicken stock

3 tablespoons butter

¼ cup extra virgin olive oil

½ cup grated parmesan

Prepare risotto the day before and refrigerate overnight. This will make it easier to work with when forming into footballs. Heat the stock to a simmer in a medium saucepan, then lower heat to keep warm. In a large heavy bottomed saucepan heat the olive oil. Add onions and cook over medium heat 2-3 minutes or until slightly translucent. Add rice to pan and stir so olive oil coats each grain. Saute for a minute or so until there is a slightly nutty aroma. Do not brown the rice. Add a ladle of stock to rice and cook till fully absorbed. Continue adding stock and stirring rice while liquid is being absorbed. As it cooks the rice will take on a creamy consistency as it releases its starch. Keep adding and stirring for about 20 minutes till the rice is tender but still a little firm to the bite. Remove from heat and add parmesan cheese and butter. Stir until butter is melted and cheese is absorbed. Refrigerate overnight.

The next day take your cold risotto and form into little football shapes. Add parmesan and bread crumbs to one bowl and beaten eggs to another. In a heavy saucepan heat oil to 350 degrees for frying. Dip footballs in egg then roll in breadcrumb and cheese mixture. Carefully drop into hot oil turning once with a slotted spoon until golden brown. Transfer to a cooling rack or a plate lined with paper towels. Serve warm with your favorite marinara sauce.

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