Nerone Italian Black Rice Arancini

Nerone Italian Black Rice Arancini

Try this craveable small plate that features Nerone Italian Black Rice. Tucked inside the rich, buttery ball of rice is a silky morsel of mozzarella. The crunch from the deep frying, the drama from the black rice and the creaminess from the cheese, makes this a very satisfying dish.

InHarvest Products Used

Ingredients:

Yield: 14 2-oz. arancini

  • 2 T. olive oil
  • ¼ c. small dice sweet onion
  • 2 t. minced garlic
  • ½ c. white wine
  • 8 oz. InHarvest Nerone Italian Black Rice
  • 2½ c. vegetable stock
  • ½ c. grated Parmesan
  • 2 eggs, beaten
  • ½ c. frozen peas
  • 2 to 6 T. panko or cornflake crumbs
  • Salt and black pepper, to taste
  • 14 bocconcini (fresh mozzarella balls, about 1” in diam.)

 

  • 1 c. flour (all purpose or rice)
  • 2 eggs, beaten
  • 2 T. milk
  • 2 c. panko or cornflake crumbs
  • Frying oil, as needed
     

 

Directions:

  1. To prepare the rice mixture, heat the olive oil in a saucepan and sauté the garlic and onion until translucent, about 3 minutes. Deglaze with white wine and reduce by half, about 2 minutes.
  2. Add InHarvest Nerone Italian Black Rice to the pan and cook for 1 minute. Add the vegetable stock and simmer, covered, until the rice is tender, about 30 minutes. Remove from heat and let sit, covered, for 10 more minutes. (The rice should be tender, but not mushy.) Season to taste with salt and pepper. Pour the rice mixture out onto a sheet tray and let cool.
  3. To form the arancini, in a large mixing bowl combine well the cooled rice mixture with the Parmesan, beaten egg, peas, crumbs and salt and pepper to taste. Scoop 2-oz. portions of the mixture onto a sheet tray.
  4. Mold each portion of the rice mixture into a small, tight ball in the palm of your hand. Create a well in the center of the ball and insert a bocconcino. Work the rice around the mozzarella to completely enclose it. Reform the arancino into a smooth, round ball shape. Repeat with the remaining rice mixture and bocconcini. Refrigerate the arancini for 1 hour.
  5. Set up the standard breading procedure in bowls (flour, beaten egg with milk, crumbs). Dredge an arancino in the flour to evenly coat all sides. Tap off excess flour. Roll the arancino in the egg wash, allowing excess egg to drip back into the bowl. Roll the arancino in the crumbs and press the crumbs tightly against the arancino, covering it completely. Repeat the breading procedure with the remaining arancini.
  6. Pour frying oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium to 375°F. (Test the temperature of the oil by dipping an arancino into it. If nothing happens, the oil is not hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.)
  7. When the oil comes to temperature, carefully place 1/3 of the arancini into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Reserve the arancini onto a baking sheet lined with paper towels to absorb excess oil.
  8. Serve immediately, or remove the paper towels from the baking sheet and hold the arancini at 140°F until service.

Chef’s note: Using cornflake crumbs instead of panko and rice flour instead of all-purpose flour will make these arancini gluten free.