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Say Cheese: Cheesy Chorizo Arancini

3 months ago

Whip up these savoury balls of gooey goodness for merienda

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Chorizo Arancini

1 Tbsp Olive oil

2 Tbsps Butter

1 small White onion, chopped

6 small (or 2 big) Chorizo de bilbao, diced small

1 1/2 cups White rice, unwashed

1/2 cup White wine

3 cups Chicken broth

1/2 tsp Salt

1/8 tsp Pepper

1 tsp Spanish paprika or pimenton

1/2 cup Grated Parmesan cheese

2 Tbsps Chopped parsley

1 block Mozzarella cheese

1 cup cooking oil

COATING:

1/2 cup flour

*Egg wash (3 eggs, beaten + 3 Tbps milk)

1 cup Japanese breadcrumbs

  1. In a large sauté pan, heat olive oil and melt butter over low-medium heat.  Sauté onions and cook until soft and light golden in color, about 3 minutes.
  2. Next, add the chorizo bits and cook until almost toasted and some oil oozes out, about 3 minutes.
  3. Stir in rice and mix until the rice grains are evenly coated with oil. 
  4. Transfer rice to a medium cooking pot, preferably non-stick. Add wine to the pot and allow to simmer for another 4-5 minutes over low heat.  When rice is almost dry, pour in the chicken broth.  Season with salt, pepper, and Spanish paprika. Cover and allow rice to cook undisturbed for about 20 minutes. 
  5. Meanwhile, prepare mozzarella cheese. Cut cheese block into two.  Cut the other half into 1/2-inch dice and grate the other half of the cheese. 
  6. Turn off heat and transfer rice to a mixing bowl.  When rice has cooled down, add grated mozzarella cheese, Parmesan cheese and fresh parsley then mix well.  Count the mozzarella dice and set aside 19 squares of cheese.  Grate the remaining cheese into the rice mix. 
  7. Take a 1/4 cup measuring cup and scoop out the rice.  Using your hands squeeze rice with both hands to form a ball. Flatten it slightly then push a square of mozzarella in the middle, covering the cheese. Repeat until all of the rice is made into about 18-19 cheese-stuffed rice balls.   
  8. Prepare three bowls for coating with flour, egg wash and bread crumbs. Coat each ball first in flour, then egg wash and finally, breadcrumbs.  Keep balls in the refrigerator until ready to fry. 
  9. To fry, heat cooking oil in a large wok or frying pan.  Fry rice balls until golden on all sides.  Serve hot.   
  10. SERVING TIP:  These balls are delicious on their own but they taste even better Marinara sauce. Serve as a dip or top balls with sauce and more cheese, then bake. 

MARINARA SAUCE:

  1. Saute two cloves minced garlic and a chopped onion in three tablespoons olive oil. Add 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano and a chicken broth cube. Mix in a can of diced tomatoes and simmer for 15 minutes.  Taste and season with freshly ground black pepper.  Add chopped fresh basil or parsley leaves. 
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