Israeli Fusion Risotto Balls
Ingredients
- 1 cup Mahatma® Arborio Rice
- 3 cups reduced-sodium chicken broth
- 2 tbsp olive oil
- 1 onion, diced
- ½ tsp each salt and pepper
- 1 cup dry white wine
- 1 cup diced corned beef
- ½ cup grated Swiss cheese
- 1/4 cup prepared sauerkraut, chopped
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.
Recipe Video
Italian Style, Israeli Flavor
You may be asking yourself…but why is it an Israeli and Italian fusion? Are you ready to have your mind blown? Although often associated most commonly in the USA with Saint Patrick’s Day, the combination of corned beef and sauerkraut originated from Jewish cuisine. Hence these Italian-style Rueben arancini actually have deep roots from Israel.
What’s not to love about Gooey swiss cheese with warm sliced corned beef and a nice side of sauerkraut all combined together in a bite-size morsel! Your favorite sandwich is now available in fun size! To make these risotto balls, check out our risotto guide for more information about cooking time and proportions.
Other Rice Inspiration
If you are craving something with more of a Latin American flavor, then why not take a look at this Mexican Style Rice recipe? Looking for a super easy side dish? Try our: coconut milk rice pudding.
