- Venetian Rice Fritters
- (Arancini Veneziani)
1 and 1/3 cups arborio rice
4 oz prosciutto, minced
4 oz fresh mozzarella, minced
6 cups chicken stock
4 tbsp unsalted butter
3 cloves garlic, minced
1 small yellow onion, minced
1/3 cup white wine
1 cup freshly grated Parmigiano cheese
1/2 cup finely chopped parsley
1/4 tsp freshly grated nutmeg
Freshly ground black pepper
Canola (or corn) oil, for frying
1/2 cup flour
4 eggs, lightly beaten
1 and 1/2 cups seasoned bread crumbs
Heat chicken stock in a 2-qt saucepan over medium heat.
Heat butter in a 4-qt saucepan over medium heat.
Add garlic and onion.
Cook until soft, about 8-10 minutes.
Cook, stirring, until lightly toasted, about 2 minutes.
Cook until evaporated, about 1 minute.
Add 1/2 cup chicken stock.
Cook, stirring often, until liquid is absorbed.
Repeat until all stock is used and rice is tender, about 38-40 minutes.
Transfer to a bowl.
Stir in prosciutto, mozzarella, Parmigiano cheese, parsley, nutmeg, and salt and pepper.
Using wet hands, shape rice mixture into about fifty 1 and 1/2-inch logs.
Transfer to a parchment paper-lined baking sheet, and chill.
Pour oil to a depth of 2 inches in a 6-qt Dutch oven.
Heat over medium-high heat until a deep-fry thermometer reads 350°F.
Place flour, eggs, and bread crumbs in three separate shallow bowls.
Working in batches, dredge logs in flour, coat in eggs, and coat in bread crumbs.
Fry until golden brown, about 4-5 minutes.
Drain on paper towels. Serves 6-8.
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