CHEESY TUNA AND DILL ARANCINI
Ingredients
1 tablespoon olive oil
1 tablespoon butter
½ cup onion, finely chopped
½ cup raw arborio rice
2 ½ – 2 ¾ cups chicken stock (room temperature)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons parmesan cheese
1, 5 ounce can tuna
2 ½ tablespoons fresh dill, chopped
10 mozzarella balls (about the size of a grape)
¼ cup flour
1 egg
1 cup panko breadcrumbs
Canola or vegetable oil for deep frying
1 cup marinara or spaghetti sauce
Instructions
Heat the olive oil and butter in a large skillet over medium high heat. Add the onion to the pan and cook until fragrant, about 2 minutes. Add the rice and toast for 2 more minutes, stirring frequently.
Turn the heat to medium and add ½ cup of the chicken stock to the pan. Continue to stir as the moisture is absorbed. When almost all of the moisture is absorbed, add another ½ cup and continue this process, adding more stock as liquid is absorbed until the rice is tender and creamy, but with some al dente ‘toothy’ texture. A good way to tell when it is time to add stock is when the rice pulls away from the bottom of the pan as you stir and there is no liquid to fill the space. Add the zest, lemon juice, salt, pepper, and parmesan cheese to the pan and continue to cook for one more minute.
Place the risotto in a large bowl. Let cool to room temp and place in the fridge until cold.
Add the tuna and dill to the bowl with the cold risotto and mix until well combined. Take about ¼ cup of the mixture and form into a patty in the palm of your hand. Press one piece of the mozzarella into the center of the patty and form the rice mixture around it to form a tight ball. Repeat with the rest of the rice mixture to make 8-10 balls. Place them on a parchment lined baking sheet or large plate and put them in the freezer for 30 minutes.
Preheat your oil in a large Dutch oven or fryer to 350-375 degrees. The oil should be at least 4-5” deep to cover the arancini as it cooks.
Create a breading station by placing the flour in one bowl, beat the eggs in another, and place the panko in a third bowl.
Remove the balls from the freezer and dip in flour, then coat in egg, and finally press them into the panko to coat. Cook the balls in batches for 6-8 minutes until they are golden brown the cheese in the middle is melted (about 130-140 degrees), gently turning them occasionally so they cook evenly.
Serve the arancini over warm marinara sauce (or with dipping sauce on the side) and garnish with lemon and more dill.
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