Recently MyBlogSpark sent me this awesome package of Progresso items, featuring their new panko bread crumbs. I had never tried panko before so I was super excited to participate in this.
I immediately knew I wanted to try my hand at arancini (which is fried rice balls) and ironically enough, a few days later I got Progresso’s Soups & More magazine in the mail (also part of the Progresso package from MyBlogSpark) and it had a recipe for arancini in it! I adapted it to our tastes/what I had on hand and it turned out fabulous. The panko is a totally different texture than regular bread crumbs, more flaky than crumby. It fried up wonderfully and the crispness of the panko was delicious with the creamy risotto center.
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic finely chopped
- 3/4 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 2 cups ProgressoÂ® reduced-sodium chicken broth from 32-oz carton, heated Freshly ground pepper to taste
- 1 tablespoon butter
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup all-purpose flour
- 1 1/2 cups ProgressoÂ® panko crispy bread crumbs
- 1 egg
- 1 tablespoon water
- Vegetable oil for frying
Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
Season with pepper. Stir in butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
On cookie sheet, shape rice mixture into 12Ã—8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Shape rice into balls.
Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350Â°F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.