Rice Balls - Italian Arancini with Red Pepper Oil

These rice balls are the perfect fare for a large gathering, Lim says. Arancini is a holiday party classic, and Lim and fellow chef Biju Thomas’ recipe calls for fresh, whole-food ingredients. They’re traditionally served on their own, but Lim also likes to use them as salad toppers. Bring these to a party on a big bed of mixed greens, and use the red pepper oil as a dressing.

Ingredients

• 2 cups uncooked short-grain rice (Short-grain brown rice works well.)
• 1 red bell pepper
• Coarse salt, to taste
• 1/2 cup olive oil
• 1 cup ricotta
• 1 tablespoon freshly grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh Italian herbs of your choice, like basil, tarragon, thyme, or parsley
• Zest from half a lemon
• 1 teaspoon salt
• 1 egg plus 1 tablespoon water, lightly beaten
• 1 cup gluten-free panko or breadcrumbs
• 2 tablespoons extra-virgin olive oil
• Freshly grated Parmesan

Directions

Heat the oven to 250 degrees Fahrenheit. Prepare the rice in a rice cooker or on the stovetop, following the instructions on the package. While the rice is cooking, blanch the bell pepper in salted boiling water for no more than one minute. (The skin should be wrinkled.) Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

Once the cooked rice is cool enough to handle, transfer it into a large bowl and add the ricotta, Parmesan, eggs, herbs, lemon zest, and salt. Mix together with a wooden spoon. (It will be sticky.) Shape into large, firm balls, about two inches in diameter (the size of a golf ball). This recipe makes about 32 rice balls. Brush egg-and-water mixture onto each rice ball, then roll in the breadcrumbs.

In large sauté pan or skillet over medium-high heat, heat the olive oil, then add the rice balls in batches. Don’t crowd the pan. Turn frequently until golden brown on all sides. Each batch will take about eight to ten minutes to cook.

Transfer to a baking sheet and keep warm in the oven while you finish making the remaining rice balls. Pile the rice balls on a serving platter and top with freshly grated Parmesan. Serve with red pepper oil, pesto, or your favorite marinara.

This recipe was republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim.