Have you ever tried making arancini with leftover risotto? This recipe for Jalapeño, Corn, and Cheddar Arancini makes the perfect snack, appetizer, or party food!
Note: This post first appeared on October 12, 2014, as part of the Simple Sundays series,
and was part of a collaboration between Rice Select and SheKnows.
What Counts is the Inside
My son woke up earlier than usual. For a school day, he was getting a head start, and for once, was waiting on me to finish up in the bathroom. I was rushing through my morning routine but took a moment to dip an eyeshadow brush into my favorite palette and dab a bit of color on my lids.
“You don’t need makeup, mama,” he chimed from his perch on the edge of the bathtub. “You’re already beautiful.”
Seriously. I am not making this up. How did I get so lucky?
“You are so sweet, bud. No one needs makeup, but I think it’s fun.” I do. But he also doesn’t need to know that I feel the need to conceal any dark circles from not getting to bed on time, or the sunspots from too many summers in the sun when we weren’t wise enough to worship sunscreen. I love that his little heart sees past all that.
“Yeah,” he agreed. “You’re beautiful on the inside. And that is what counts.”
Of course, it’s what’s on the inside that counts. What if I told you that inside these crispy risotto balls, you’ll find beautiful bits of cheddar and sweet corn? That the risotto is infused with spicy jalapeno? Honestly, these Jalapeño, Corn, and Cheddar Arancini are beautiful, inside and out. (Arancini are Italian rice balls – if you aren’t familiar with them, then you can learn more here.)
There was just the right amount of heat for my spice-seeking tastebuds, so I knew my husband would love the rice blend too. But what made me most excited was how much my children were crazy about the jalapeño rice blend – especially when it was made into the Arancini! These risotto balls disappeared far too quickly.
Note: This post first appeared on October 12, 2014, and was part of a collaboration between Rice Select and SheKnows.
Find the recipe for Jalapeño, Corn, and Cheddar Arancini below, then you can jump to SheKnows.com for a step-by-step video!
More Rice Recipes
Jalapeño, Corn, and Cheddar Arancini
For the Jalapeño, Corn and Cheddar Risotto:
- 1/2 tablespoon butter
- 1 leek chopped
- 1 jalapeño seeded and diced
- 1 cup corn kernels
- 1 cup Rice Select Arborio Blend with Jalapeño
- 1/2 cup dry white wine
- 4 cups chicken stock heated
- 1/2 cup cheddar cheese finely grated
- Kosher salt and freshly ground pepper to taste
For the Arancini:
- 2 cups prepared risotto refrigerated overnight
- 1 egg beaten
- 1-1/2 cups panko bread crumbs
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1 cup shredded cheddar cheese
For the Jalapeño, Corn, and Cheddar Risotto:
- In a deep-sided saute or saucepan, melt the butter over medium heat. Saute the leeks, jalapeno, and corn until the leeks are wilted.
- Add the Rice Select Arborio Blend with Jalapeno, stirring until the rice is coated and translucent.
- Add the wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used – about 30 minutes. Stir in the cheese and season to taste. Refrigerate overnight in preparation for making the arancini.
For the Arancini:
- Combine 2 cups of the refrigerated risotto and the egg in a bowl. Combine panko bread crumbs and Parmigiano-Reggiano cheese in another deep-sided bowl.
- Using a standard size ice cream scoop, form a ball of the risotto mixture. Insert about a teaspoon of cheddar cheese in the center and form the ball around it, using your hands (it helps to wet the palm of your hand so it does not stick).
- Drop the risotto ball in the breadcrumb mixture and coat well. Repeat until all the risotto balls are formed. Allow to sit in the refrigerator uncovered to dry out while you preheat the oil.
- Preheat canola or peanut oil in a deep fryer or a small saucepan (at least two inches of oil for the latter) to 350°F. Carefully drop the arancini into the oil one or two at a time, gently rotating to ensure even browning, and fry for about 4-6 minutes. When golden brown, remove from oil and allow to drain/rest on paper towels.
- Serve immediately.