Citrus Arancine with Pecorino Cheese

Name: Citrus Arancine with Pecorino Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 283 grams 1/2 cups arborio rice (about; 710 milliliters panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread; 2 Tbsps (1/4 stick) butter; 177 milliliters dry white wine; 3 larges eggs; 1 teaspoon fennel pollen* or freshly ground fennel seeds; 1 teaspoons finely grated lemon peel; 1 teaspoons finely grated lime peel; 1 liters low-salt chicken broth, divided; 2 Tbsps extra-virgin olive oil; 1 teaspoon finely grated orange peel; 1 teaspoon salt; 118 milliliters finely chopped shallots (about 2 large); 1 liters vegetable oil (about; for deepfrying); 59 milliliters whole milk

Citrus Arancine with Pecorino Cheese might be just the hor d'oeuvre you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. Watching your figure? This gluten free and vegetarian recipe has 105 calories, 2g of protein, and 7g of fat per serving. A mixture of lemon peel, fennel seeds, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter with oil in heavy large pot overmedium heat.

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Butter

Cooking Oil

Equipment you will use

Pot

Add shallots and sauté untilsoft, about 4 minutes.

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Shallot

Add rice, sprinklewith 1 teaspoon salt, and stir until ricestarts to become translucent, 3 to 4 minutes.

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Rice

Salt

Add wine and cook until absorbed, stirringoften, about 3 minutes.

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Wine

Add 1/2 cup brothand simmer, stirring often, until absorbed,about 3 minutes. Continue to add broth,1/2 cup at a time, until risotto is creamy andrice is tender, stirring often and allowingbroth to be absorbed each time beforeadding more, about 25 minutes total.

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Broth

Remove risotto from heat.

Mix in fennelpollen and all citrus peels. Season withpepper and more salt, if desired.

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Salt

Spreadrisotto out on large rimmed baking sheetand cool completely, about 1 hour.

Place cheese in small bowl. Beat eggsand milk in medium bowl.

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Cheese

Milk

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Bowl

Place panko inanother medium bowl. Using wet hands,shape 1 heaping tablespoonful risotto intoball; enclose 1 cheese cube in rice. Dip riceball into egg mixture, then into crumbs tocoat.

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Cheese

Panko

Rice

Dip

Egg

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Bowl

Place on clean rimmed baking sheet.Repeat with remaining risotto, cheese, andcoating. Cover with plastic wrap and chillon sheet at least 6 hours and up to 1 day.

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Cheese

Wrap

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Baking Sheet

Plastic Wrap

Preheat oven to 300°F.

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Oven

Place largerimmed baking sheet in oven.

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Baking Sheet

Oven

Pour enoughoil into heavy large saucepan to reach depthof 1 1/2 inches. Attach deep-fry thermometerto side of pan.

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Sauce Pan

Frying Pan

Heat oil over medium-highheat to 340°F to 350°F.

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Cooking Oil

Add 4 to 5 arancineat a time; fry until golden brown and crisp,adjusting heat to maintain temperature,about 5 minutes.

Transfer to baking sheetin oven to keep warm.

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Oven

Mound arancine on platter.

Garnish withcitrus wedges, if desired, and serve hot.

* A spice extracted from wild fennel plants;available at specialty foods stores and fromzingermans.com.

Ingredients you will need

Fennel

** Available in the Asian foods section ofsome supermarkets and at Asian markets.

This recipe calls for

Brinata or Etorki cheese. Brinata is aspecific kind of pecorino fresco, a freshsheep’s-mik cheese that is milder intaste and softer than Pecorino Toscanoor Pecorino Romano. Look for pecorino fresco at your local cheese shop or buy itonline from murrayscheese.com. Etorki is asheep’s-milk cheese from the Basque regionof France. It has a soft texture and a sweet,delicate flavor. Etorki is available at cheeseshops and online from igourmet.com.

Ingredients you will need

Pecorino