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Ingredients
- 4 tbsp Mesquite EVOO
- 3 each slices bacon chopped
- 1 each small yellow onion peeled and minced
- 4 each garlic cloves peeled and minced
- 1 cup arborio rice
- 1/2 cup white wine
- 3 1/2 cups chicken or vegetable broth
- 1 cup Parmesan cheese grated
- 1 lemon zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups Mild EVOO
- 1 cup all purpose flour
- 1 tsp salt
- pinch black pepper
- 2 eggs beaten
- 2 cups panko bread crumbs
Dipping Sauce
- 1/2 cup Fig Dark Balsamic Vinegar
- 1/2 cup fig jelly or jam (substitutions: try mixing together jellies and jams to kick up the flavour!)
- 1/2 cup ketchup
- 1/4 cup soy sauce
- parmesan (optional)
- fresh chopped basil garnish (optional)
Ingredients
Dipping Sauce
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Instructions
- Preheat olive oil in a large saucepan over medium-high heat. Add bacon and crisp until golden, about 3-4 minutes.
- Add onion, garlic and rice and sauté until fragrant, 2 minutes more.
- e. Deglaze the pan with white wine, and once the wine is almost completely evaporated begin adding in the broth, 1 cup at a time (repeating with another cup, once most of the broth has been absorbed, and stirring occasionally).
- Once all the broth has been added, sprinkle in the cheese, lemon zest, salt and pepper.
- Once the rice is tender (the mixture might still be a little soupy, that’s ok) remove from the heat and set aside to cool (this step can also be done the day before and refrigerated overnight).
- Meanwhile, preheat oil in a large dutch oven or deep fryer to 350°F.
- Portion rice into medium sized balls (using a scoop or large spoon to help portion).
- Season flour with salt and pepper, then set up your breading station by placing the seasoned flour in one bowl, eggs in another, and bread crumbs in a third. Coat rice balls in the flour, then egg (letting any excess drip off) and lastly, the bread crumbs, repeat the breading process for all of the rice balls.
- Carefully add a few breaded rice balls, working in batches, to the hot oil and fry until golden brown and crips, about 2-3 minutes. Remove from the oil with a slotted spoon and set aside to drain on a wire rack or paper towels.
- While the arancini are frying, combine balsamic, jam, ketchup and soy sauce in a medium bowl. Whisk to combine the dipping sauce.
- To serve, sprinkle arancini with parmesan and basil. Serve with dipping sauce on the side.