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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a take-off of the Italian rice ball. Serve it with a tangy Aioli for dipping. There is a 2 hour chilling time not figured into the prep time. Ingredients:
4 large artichoke hearts, frozen or canned (drain, rinse and dry canned hearts) |
1/4 cup butter |
1 small onion, finely chopped |
1 garlic clove, finely chopped |
2/3 cup aborio rice |
2 cups chicken stock, hot |
2/3 cup parmesan cheese, fresh grated |
5 oz. manchego cheese, cubed |
3-4 tbl. fine corn meal or italian flavored bread crumbs |
oil for frying |
salt |
pepper |
fresh chopped parsley for garnsh |
Directions:
1. Dry the artichoke hearts on paper towels, and finely chop them.
2. Melt butter in a sauce pan and gently saute the chopped hearts, onion, and garlic for 5 minutes.
3. Stir in the raw Aborio and cook for about a minute making sure to get the rice well coated.
4. Keeping the heat high add in the stock stirring constantly in half cup increments.
5. Let each addition of stock be absorbed before adding next. Continue cooking until rice is tender and all liquid is absorbed.
6. Season with salt and pepper, and add in the Parmesan cheese and mix thoroughly..
7. Transfer to a bowl and let cool then cover, and chill for at least 2 hours in refrigerator.
8. Spoon about a heaped tablespoon of the mixture into your palm, flatten slightly and place a cube of Manchego into the center.
9. Shape the rice over the cheese, roll into a ball and flatten slightly.
10. Coat the rice mixture in either the corn meal or bread crumbs.
11. Repeat with the remaining mixture to make about 12 cakes.
12. Heat the oil in a skillet and pan fry in batches of 3 or 4 until they are golden brown.
13. Drain on paper towel and serve hot garnished with the chopped parsley.
14. Try an aioli dipping mayo with these.
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