Use these Italian style rice balls to complement our chicken-liver crostini.
Ingredients
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2 tablespoons grapeseed oil
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1 small onion, chopped (1 cup)
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1 pound arborio rice (2 ⅓ cups)
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1 cup dry white wine
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6 cups water, plus more if needed
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3 small sprigs rosemary
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1 cup finely grated Parmesan cheese (4 ounces)
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1 ounce (2 tablespoons) unsalted butter
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Coarse salt and freshly ground pepper
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1 cup diced fontina cheese (4 ounces)
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1 cup pomegranate seeds
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4 cups fine plain breadcrumbs
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4 large eggs, beaten with 1 tablespoon water
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Safflower oil, for frying (about 8 cups)
Description
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Heat grapeseed oil in a medium saucepan over medium heat. Add onion, and cook until soft and translucent, about 7 minutes. Add rice, and toast, stirring often, for 2 minutes.
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Remove from heat. Add wine. Heat over medium-high heat, and cook, stirring constantly, until wine has reduced by half, about 3 minutes. Add 2 cups water and the rosemary. Cook, stirring constantly and adding 2 cups water at a time, plus more if needed, waiting for each addition to be absorbed before adding the next, until rice is al dente, about 20 minutes more. Discard rosemary sprigs.
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Add Parmesan and butter, and season with salt and pepper. (Mixture will loosely hold its shape.) Transfer to a baking sheet, and refrigerate until cooled, about 2 hours or overnight.
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Transfer rice to a bowl, and stir in fontina and pomegranate seeds. Form into 1 3/4-inch balls, and transfer to a clean baking sheet. Place breadcrumbs on a plate. Roll each ball in breadcrumbs to coat, then in egg mixture, then again in breadcrumbs, returning to baking sheet as you work.
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Heat 4 inches safflower oil in a medium pot until a deep-fry thermometer reaches 350 degrees. Working in batches, carefully drop rice balls into oil, and fry until golden, about 2 1/2 minutes. Transfer to paper towel-lined plates to drain. Sprinkle with salt.
