Citrus Arancine with Pecorino Cheese
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 1 1/2 cups arborio rice (about 10 ounces)
- 1 teaspoon salt
- 3/4 cup dry white wine
- 4 1/2 cups to 5 cups low-salt chicken broth, divided
- 1 teaspoon fennel pollen
- 1 teaspoon finely grated orange peel
- 3/4 teaspoon finely grated lemon peel
- 1/2 teaspoon finely grated lime peel
- 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
- 3 large eggs
- 1/4 cup whole milk
- 3 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
- 6 cups vegetable oil (about; for deep-frying)
- Orange, lemon, and/or lime wedges (optional)
- Produce
- Lemon peel (3/4 teaspoon)
- Lime peel (1/2 teaspoon)
- Orange (1)
- Orange peel (1 teaspoon)
- Shallots (1/2 cup)
- Canned Goods
- Chicken broth, low-salt (4 1/2 cups)
- Cooking & Baking
- Fennel pollen (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Salt (1 teaspoon)
- Vegetable oil (6 cups)
- Pasta & Grains
- Arborio rice (1 1/2 cups)
- Bread & Baked Goods
- Panko (3 cups)
- Dairy
- Butter (2 tablespoons)
- Whole milk (1/4 cup)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
- Other
- 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published September 1, 2009 (3 years ago).
7 people saved this recipe.
