ItalianSnackMedium

Black Rice Arancini

Name: Black Rice Arancini
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Agriko black rice; 4 cups vegetable or chicken broth, warmed; 1 medium white onion, finely diced; 3 cloves garlic, minced; ½ cup Parmigiano-Reggiano cheese, grated; 2 tbsp extra virgin olive oil; 1 cup panko breadcrumbs; 2 eggs, beaten; Oil for frying vegetable or coconut oil; To taste sea salt and black pepper

Prep 25 mins

Cook 35 mins

Total 60 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
4 cups vegetable or chicken broth, warmed
1 medium white onion, finely diced
3 cloves garlic, minced
½ cup Parmigiano-Reggiano cheese, grated
2 tbsp extra virgin olive oil
1 cup panko breadcrumbs
2 eggs, beaten
Oil for frying vegetable or coconut oil
To taste sea salt and black pepper

Instructions

Rinse Agriko black rice under cold water until water runs clear. Heat olive oil in a large pan over medium heat, sauté diced onion and garlic until fragrant and softened, about 3 minutes.
Add the black rice to the pan and toast for 2 minutes, stirring constantly to coat with oil. Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more, about 18-20 minutes total.
When rice is tender and creamy, stir in grated Parmigiano-Reggiano cheese, salt, and pepper. Transfer risotto to a baking sheet and refrigerate for at least 20 minutes until cool enough to handle.
With slightly damp hands, scoop about 2 tablespoons of risotto and shape into a ball approximately 1.5 inches in diameter. Repeat with remaining risotto to make 16-20 arancini balls.
Set up three shallow bowls with beaten eggs in one and panko breadcrumbs in another. Roll each arancini ball in egg, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.
Heat oil for frying in a deep pan or fryer to 350°F (175°C). Working in batches, fry arancini for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove arancini with a slotted spoon and drain on paper towels. Serve warm with marinara sauce, aioli, or fresh lemon wedges.

Chef's Tip

For best results, chill the risotto overnight in the refrigerator—this makes shaping the arancini much easier and helps them hold together during frying. If the mixture seems too loose after cooking, stir in a tablespoon of grated cheese or a bit of breadcrumbs before chilling.