Rated 5 out of 5

Arancini

Cooking for the camera is one enjoyable experience. Good food, available light, the rewards of exploring new food and ingredients, and the delight that as soon as you are done with the photo sessions, you can enjoy the feast after. This Arancini, Tinawon Fancy from Eighth Wonder Heirloom Rice, is a wonderful recipe, and enjoying it with wine can be one splendid moment! Ah, MOMENTS!

INGREDIENTS:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp minced garlic
  • 1 medium onion, chopped
  • 1 cup Eight Wonder Tinawon Fancy Rice
  • 1/2 cup White Wine
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh chopped parsley to garnish
  • Fresh oregano  chopped
  • 1 beaten egg, for the rice mix
  • 2 oz Mozarella, ct into 1/2 inch cubes
  • Panko breading mix
  • 2-3 eggs beaten, for breading
  • Flour for rolling

INSTRUCTIONS:

  • In a heated skillet, sauce garlic and onions in olive oil until browned and wilted.
  • Add in the cooked rice (Eight Wonder Tinawon Fancy), and add wine.
  • Season with salt and pepper
  • Add  chopped  parsley and oregano for additional flavor and garnishing.
  • Finally, add the grated Parmesan Cheese.
  • Cool the rice mix, then for into 1-1/2 inch balls.
  • Push in the cubed Mozarella and roll into flour, then dip in beaten egg, and lastly, roll into the Panko breading mix. Deep fry until golden brown.
  • Serve with Pomodoro Sauce.

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