Manchego & California Wild Rice Arancini with Avocado Dip

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Panko-crusted arancini balls stuffed with wild rice and manchego cheese

~Created by Chef Mark LoRusso~
Las Vegas, Nevada

Makes 4 servings

  • 2 quarts cold water
  • 1/2 teaspoon salt
  • 1/2 cup California wild rice
  • 1 tablespoon grated parmesan cheese
  • 1/2 cup plus 1 1/2 tablespoons Wondra flour, divided
  • Salt
  • Ground white pepper
  • 1 Tablespoon manchego cheese, cut into 7 pieces
  • 2 large eggs
  • 2 cups panko (Japanese breadcrumbs)
  • 4 Tablespoons chopped fresh parsley
  • Cottonseed oil for frying
  • 1 California avocado, halved, pitted, and peeled
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh basil
Cooking Instructions:

In a medium saucepan, bring 2 quarts water and 1/2 teaspoon salt to a boil over high heat. Add California wild rice; reduce heat, and simmer for about 1 hour, or until tender.
Drain, and let cool.

In the work bowl of a food processor, process half of rice until coarsely chopped.

In a medium bowl, combine chopped rice, remainder of cooked rice, parmesan cheese, 1 1/2 tablespoons flour, salt and white pepper to taste. Form mixture into 7 (1.5-ounce) balls.
Using your thumb, make a small indentation in each ball. Stuff 1 piece manchego cheese into each indentation, and mold rice over it to completely enclose cheese.

In a shallow dish, lightly beat eggs. In a separate shallow dish, combine remaining 1/2 cup flour, breadcrumbs, and parsley. Season to taste with salt and white pepper. Coat wild rice arancinis in beaten egg; dredge in flour mixture.

In a large Dutch oven, pour oil to a depth of 2 inches; heat to 360˚. Fry arancinis for 1 to 2 minutes, or until golden brown. Drain on paper towels. Season to taste with salt and white pepper.
In the work bowl of a food processor, combine avocado and lemon juice. Process until smooth. Stir in basil. Season to taste with salt and white pepper.

Serve arancini immediately with avocado mixture.

Created by : Chef Mark LoRusso, Las Vegas, Nevada
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