Arancini with Raclette du Valais AOP Recipe

Ingredients:

• 1 cup Arborio rice
• 2 cups chicken or vegetable broth
• 1/2 onion, chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup Raclette du Valais AOP, cubed
• 1/4 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Oil for frying
• Salt and pepper to taste

Instructions:

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the Arborio rice to the pan and stir until it is well-coated with the butter and onion mixture. Cook for one minute.
3. Add the chicken or vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more broth. Continue cooking until the rice is tender and creamy, about 20 minutes.
4. Remove the pan from heat and stir in the grated Parmesan cheese and cubed Raclette du Valais AOP. Season the mixture with salt and pepper to taste.
5. Spread the mixture out in a large dish and let it cool for at least an hour. Once the mixture has cooled, form it into small balls, about the size of a golf ball.
6. Coat the arancini balls first in flour, then in the beaten eggs, and finally in the breadcrumbs, pressing the breadcrumbs firmly onto the surface of the ball.
7. Heat the oil in a large frying pan over medium-high heat. Fry the arancini balls in batches until they are golden brown on all sides, about 2-3 minutes per side. Drain on paper towels before serving.

Serving Suggestion:

Serve the arancini hot with a side of marinara sauce for dipping. The creamy center of the arancini pairs perfectly with the tangy tomato sauce. Enjoy as a party appetizer or a main meal.