Jalapeno, Corn, and Cheddar Arancini

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Ingredients:

6 servings

For the jalapeno, corn and cheddar risotto:

  • 1/2 tablespoon butter
  • 1 leek, chopped
  • 1 jalapeno, seeded and diced
  • 1 cup corn kernels
  • 1 cup Rice Select Arborio Blend with Jalapeno
  • 1/2 cup dry white wine
  • 4 cups chicken stock, heated
  • 1/2 cup cheddar cheese, finely grated
  • Kosher salt and freshly ground pepper, to taste

 

For the arancini:

  • 2 cups prepared risotto, refrigerated overnight
  • 1 egg, beaten
  • 1-1/2 cups panko bread crumbs
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1 cup shredded cheddar cheese

 

Directions:

For the jalapeno, corn and cheddar risotto:

  1. In a deep-sided saute or sauce pan, melt the butter over medium heat. Saute the leeks, jalapeno and corn until the leeks are wilted.
  2. Add the Rice Select Arborio Blend with Jalapeno, stirring until the rice is coated and translucent.
  3. Add the wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the cheese and season to taste.

For the Arancini:

  1. Combine the risotto and egg in a bowl. Combine panko bread crumbs and Parmigiano-Reggiano cheese in another deep-sided bowl.
  2. Using a standard size ice cream scoop, form a ball of the risotto mixture. Insert about a teaspoon of cheddar cheese in the center and form the ball around it, using your hands (it helps to wet the palm of your hand so it does not stick).
  3. Drop the risotto ball in the bread crumb mixture and coat well. Repeat until all the risotto balls are formed. Allow to sit in the refrigerator uncovered to dry out while you preheat the oil.
  4. Preheat canola or peanut oil in a deep fryer or a small saucepan (at least two inches of oil for the latter) to 350 degrees F. Carefully drop the arancini into the oil one or two at a time, gently rotating to ensure even browning, and fry for about 4-6 minutes. When golden brown, remove from oil and allow to drain/rest on paper towels.

Serve immediately.

 

From sheknows.com