Arancini With Pomodoro Dipping Sauce Recipes
ARANCINI WITH POMODORO DIPPING SAUCE
A fried ball of risotto and cheese makes for a delicious appetizer.
Provided by Southern Living Test Kitchen
Time 1h25m
Number Of Ingredients 17
Steps:
- Line a rimmed baking sheet with parchment paper. Bring chicken stock to a simmer in a small saucepan over medium-low. Meanwhile, heat olive oil in a large saucepan over medium. Add garlic and onion. Cook, stirring often, until onion is translucent, about 4 minutes. Add rice, and cook, stirring constantly, until rice is lightly toasted, about 2 minutes. Add white wine, and cook, stirring often, until wine is completely absorbed, about 3 minutes. Add hot chicken stock to rice mixture, ½ cup at a time, and cook, stirring often until stock is completely absorbed before adding more, about 15 minutes total. Add heavy cream and sour cream, and cook, stirring constantly, until mixture is creamy and rice is tender, about 3 minutes. Remove from heat, and stir in cheese, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Pour rice mixture onto prepared baking sheet, and spread in an even layer. Chill rice mixture, uncovered, until cold, about 1 hour.
- Pour canola oil to a depth of 2 inches in a large Dutch oven; heat oil over medium to 350°F. Line a sheet pan with paper towels; set aside. Place flour in a medium bowl. Whisk together eggs in a separate medium bowl until well combined. Place panko in a third medium bowl. Remove rice mixture from refrigerator, and shape into 16 (1¼-inch) balls (about ¼ cup each). Working with 1 rice ball at a time, place ball in flour, and toss to coat. Transfer to whisked eggs, and toss to coat. Place in panko, and toss again until well coated. Transfer breaded rice ball to a plate; repeat process with remaining rice balls.
- Carefully add rice balls to hot oil in 3 to 4 batches, and fry, stirring occasionally, until rice balls are deep golden brown, about 3 minutes. Drain on a rimmed baking sheet lined with paper towels, and immediately season to taste with salt and pepper. Keep warm in a 200°F oven. Allow oil to return to 350°F between batches. Serve hot with Pomodoro Dipping Sauce.
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