Red Rice and Goat Cheese Arancini Recipe for Crispy Risotto Balls

Red-Rice Goat Cheese Arancini

• 3 scallions minced
• 1/2 bunch fresh dill minced
• 1/2 bunch fresh parsley minced
• 1 teaspoon fresh thyme minced
• 8 fresh chèvre
• 5 cups vegetable stock
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 cups red rice
• 2 cups grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 tablespoon lemon zest
• salt and pepper to taste
• 1 cup all-purpose flour
• 3 eggs
• 2 1/2 cups panko breadcrumbs

• Combine the minced scallions, dill, parsley and thyme in a small bowl. Shape the chèvre into a log and roll it in the herb mixture until fully coated. Wrap the log tightly in plastic wrap and chill in the refrigerator.
• Bring the vegetable stock to a boil in a medium pot over medium heat, then reduce to a gentle simmer and keep warm.
• In a medium saucepan, warm the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, stirring, until fragrant. Add the red rice and stir to coat in the oil, cooking 2 minutes. Add the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. When the rice is cooked, remove from heat and stir in the grated Parmesan and lemon zest. Season with salt and pepper. Spread the rice in a thin layer on a rimmed baking sheet and chill uncovered in the refrigerator for about 1 hour.
• To assemble the arancini, place about 2 tablespoons of cooled rice in the palm of your hand, add 2 teaspoons of the chilled chèvre in the center, then shape into a ball roughly the size of a golf ball. Repeat until all rice and cheese are used, arranging the balls on a clean baking sheet.
• Prepare a breading station with three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs.
• Coat each rice ball in flour, then dip in the beaten eggs, and finish by covering completely with panko breadcrumbs. Place the breaded balls back on a clean baking sheet and refrigerate for at least 30 minutes. Preheat the oven to 400°F (200°C).
• Bake the arancini on a baking sheet until golden brown, about 20 minutes. Serve warm on their own or alongside a simple marinara sauce for dipping.

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