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



Ingredients:
  • 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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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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