Israeli Fusion Risotto Balls

Instructions

• Featuring corned beef and sauerkraut, this take on Italian arancini rice balls with an Israeli twist makes a perfect snack or appetizer for any occasion! Like any good arancini, you’ll need to start with the right rice, we recommend our Mahatma® Arborio Medium Grain Rice which maintains a sticky like texture perfect for rolling into balls.

  Step 1

• Risotto: In a small saucepan, bring broth to boil; reduce heat to low to maintain heat.

  Step 2

• Heat oil in a large skillet set over medium heat; cook onion for about 5 minutes or until softened. Add rice, salt and pepper; cook for about 2 minutes or until well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.

  Step 3

• Add broth, 1 cup at a time, stirring constantly, until all of the broth is absorbed and the rice is creamy and tender, this may take about 20 minutes.

  Step 4

• Stir corned beef, Swiss cheese and sauerkraut into the skillet. Scrape onto the baking sheet; let cool to room temperature. Transfer to a bowl; cover and refrigerate for at least 4 hours until well chilled or overnight.

  Step 5

• Assembly: Preheat oven to 425°F. Stir Parmesan cheese into risotto mixture. Roll 2 tablespoonfuls of risotto mixture into ball; repeat to make 24 balls.

  Step 6

• Coat each ball in flour, dip into beaten eggs, then roll in bread crumbs. Place on a parchment paper lined baking sheet. Drizzle with oil; bake for 15 to 20 minutes or until golden brown. Serve with tomato sauce for dipping.

  Step 7

• Chill for 4+ Hours

  Recipe Tip

  Substitute vegetable broth for chicken broth if desired.