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Arancini with McEvoy Ranch Olive and Roasted Red Pepper Tapenade Recipe

Arancini with McEvoy Ranch Olive
Risotto is a great dish to make when you are feeling contemplative. It isn’t necessary, or part of the recipe, but all that stirring and those good aromas can soothe the harried soul. May I suggest that whether you are making risotto as the star of the show or a memorable side dish, make enough to have leftovers. It won’t take any more time and you will have the main ingredient for these delicious Arancini.

Makes 18 Arancini

Ingredients

  • 1 cup leftover risotto
  • ½ cup McEvoy Ranch Olive Oil and McEvoy Ranch Roasted Red Pepper Tapenade
  • 2 to 3 paper thin slices of prosciutto cut into thin strips (optional)
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste
  • 4 ounces of Fontina or Mozzarella cheese - cut into small cubes
  • ½ cup all-purpose flour
  • 2 eggs beaten with 2 tablespoons water
  • 1 cup panko-style bread crumbs
  • 1 ½ cups McEvoy Ranch Extra Virgin Olive Oil for frying *(See Note below)

 

Arancini

Directions

  • In a medium bowl, combine the leftover risotto, tapenade, prosciutto strips (if using), parmesan cheese, salt and pepper to taste.
  • Scoop the mixture into 18 (2 tablespoon sized) mounds onto a parchment-lined cookie sheet.
  • Hold one mound of rice in your hand and press a cube of cheese into the center. Form the rice around the cheese to cover it completely, then roll between your palms to form a ball. Set the ball on the cookie sheet and repeat with the remaining rice mounds and cheese.
  • Set up the breading station in individual bowls: place flour in one, the beaten egg with water in another and breadcrumbs in a third. Roll each arancino in flour, then egg, then panko until all are coated. Refrigerate for at least 1 hour prior to frying.
  • For advanced preparation, you may freeze the arancini on the cookie sheet at this point and transfer to a freezer bag when they are frozen solid. You can store up to 3 months in the freezer before frying.
  • In a heavy bottomed saucepan heat 3 inches of McEvoy Ranch extra virgin olive oil to 350 F. (Test to see if the oil is hot enough with a few bread crumbs. If they bounce up to the surface immediately, the oil is hot enough.) Carefully lower anancini into the oil, taking care not to crowd the pot. Fry for 3 to 5 minutes, turning to brown evenly and heat through. Using a slotted spoon, lift the Arancini out of the oil and gently transfer to a paper towel lined plate to drain.
  • Cool briefly and serve with McEvoy Ranch Cherry Pepper Bruschetta Topping or your favorite marinara sauce.

*Note: There is some confusion regarding “frying” in olive oil. The smoke point of any oil depends on the amount of free fatty acids in the oil. The lower the acidity, the higher the smoke point. High quality extra virgin olive oil such as McEvoy Ranch Olive Oil is very adaptable to cooking at higher temperatures for this type of frying.

For the perfect wine pairing, try our Sāimunn Sangiovese.

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