Four Cheese Arancini

Name: Four Cheese Arancini
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion small, finely chopped; 1 stalk celery chopped; 1 clove garlic minced; 14 ounces arborio rice; 1/2 cup dry white wine; 6 cups chicken stock; 1/3 cup cheese four; 3 tablespoons butter chopped; 1 lemon zested and juiced; 1/3 cup fresh herbs chopped; 1 cup all-purpose flour seasoned + 2 tbsp; 2 eggs lightly beaten; 2/3 cup breadcrumbs; canola oil for shallow-frying; mixed greens to serve; tomato salsa to serve

17 ingredients

3 steps

Ingredients

1 tablespoon extra-virgin olive oil
1 onion small, finely chopped
1 stalk celery chopped
1 clove garlic minced
14 ounces arborio rice
1/2 cup dry white wine
6 cups chicken stock
1/3 cup cheese four
3 tablespoons butter chopped
1 lemon zested and juiced
1/3 cup fresh herbs chopped
1 cup all-purpose flour seasoned + 2 tbsp
2 eggs lightly beaten
2/3 cup breadcrumbs
canola oil for shallow-frying
mixed greens to serve
tomato salsa to serve

Directions

1

Heat oil in heavy-bottomed saucepan over medium heat. Saute onion, celery and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add hot stock, 1 cup at a time, stirring between additions until liquid has been absorbed, around 15-20 mins. Remove from heat. Add cheese, butter, lemon zest, lemon juice and herbs. Season. Cover and let cool completely.
2

Shape mixture into 12 patties. Dredge in flour, egg then breadcrumbs. Chill for 15 mins.
3

Heat canola oil in large heavy-bottomed frying pan over medium heat. Fry arancini for 1-2 mins per side, until golden. Drain on paper towels. Serve hot with mixed greens and tomato salsa.