Arancini: Reblochon Recipe

Ingredients

• 1 cup arborio rice
• 2 cups chicken broth
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup white wine
• 2 tbsp butter
• 1/4 cup grated Reblochon cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup breadcrumbs
• vegetable oil, for frying
• salt and pepper to taste

Instructions

1. In a saucepan, heat chicken broth until simmering.
2. In a separate saucepan, cook onion and garlic in butter until soft. Add rice and stir until coated in butter.
3. Add white wine to rice and stir until absorbed. Gradually add hot chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until all broth has been added and rice is cooked.
4. Remove from heat and add in grated Reblochon cheese and Parmesan cheese. Stir until cheese is melted and fully incorporated into the rice.
5. Allow rice mixture to cool for at least an hour in the refrigerator.
6. Create small balls out of the rice mixture. Dip each ball into beaten egg, then coat in breadcrumbs.
7. In a saucepan, heat vegetable oil until hot. Fry each ball until golden brown on all sides, about 2-3 minutes per side.
8. Remove from heat and place on paper towel to drain any excess oil. Serve hot.

Verdict

Arancini made with Reblochon cheese has a rich, savory flavor and a crisp outer coating. The creamy texture of the rice balls is a great contrast to the crunchy breading. These treats are perfect as a snack or appetizer and are sure to be a crowd-pleaser.

Serving Suggestions

Serve hot and pair with a dipping sauce of your choice, such as marinara or aioli. These arancini also go well with a side salad or a glass of white wine.