Hinode

Arancini Rice Balls

I am using:

Prep time

10min

Cook time

60min
Calrose Medium Grain White Rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 tbsp olive oil

  • 1 onion (finely chopped)

  • 2 garlic clove (minced)

  • 1½ cup Hinode Medium Grain Rice

  • ½ cup dry white wine

  • 4 cup vegetable or chicken broth (heated)

  • ½ cup grated Parmesan cheese

  • 3½ tbsp butter

  • Salt and pepper (to taste)

  • 2½ cup leftover risotto

  • ½ cup grated Parmesan cheese

  • 2 egg (lightly beaten)

  • 1 cup panko breadcrumbs

  • ½ cup mozzarella (cut into cubes (about 1cm))

  • 12 cup vegetable oil (for deep frying)

  • ½ cup roasted red pepper

  • 1 clove garlic (minced)

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Chewy

Chewy

Nutty

Nutty

Photo of Arancini Rice Balls

Method

  • Prepare the Risotto:

  • In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes.

  • Add the minced garlic and Hinode Medium Grain Rice to the saucepan. Cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted.

  • Pour in the white wine and cook until it has been absorbed by the rice, stirring frequently.

  • Begin adding the heated broth to the rice, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.

  • Stir in the grated Parmesan cheese and butter then season the risotto with salt and pepper to taste. Remove from heat and let it cool completely before proceeding to make the arancini balls.

  • Prepare the Red Pepper Dipping Sauce:

  • In a blender or food processor, combine the roasted peppers, garlic, olive oil, salt, and pepper. Blend until smooth. Transfer the sauce to a serving bowl and set aside.

  • Make the Risotto Arancini Balls:

  • In a large mixing bowl, combine the leftover risotto, grated Parmesan cheese, and beaten eggs. Mix until well combined.

  • Place the breadcrumbs in a shallow dish.

  • Take about 2 tablespoons of the risotto mixture and shape it into a flat disc in the palm of your hand. Place a mozzarella cube in the center and fold the mixture and the cheese, rolling into a ball. Coat evenly in panko breadcrumbs, and place on a paper-lined tray. Repeat until all mixture is used up.

  • In a deep saucepan or fryer, heat vegetable oil to 180°C (350°F).

  • Carefully drop the risotto balls into the hot oil in batches, frying for 3-4 minutes, or until golden brown and crispy.

  • Use a slotted spoon to remove the fried arancini balls from the oil and transfer them to a plate. lined with paper towels to drain excess oil.

  • Arrange the risotto arancini balls on a serving platter alongside the homemade red pepper dipping sauce.

  • Ensure the risotto mixture is well chilled before shaping into balls for easier handling.

  • Use a neutral-flavored vegetable oil with a high smoke point for frying the arancini balls.

  • Adjust the seasoning of the red pepper dipping sauce according to your taste preferences.

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