BALDERSON CHEDDAR ARANCINI (RISOTTO BALLS)

Balderson Cheddar Arancini (Risotto Balls)

• 2 cups Arborio rice
• 1 cup finely grated parmesan cheese
• 1/2 cup marinara sauce
• 6-8 oz. cubed, Balderson Cheddar Cheese (white)
• 1 egg, beaten
• 1 cup panko bread crumbs
• 2 cups extra virgin olive oil

1. Cook Arborio rice in 4 cups water for 20-23 minutes or until done.
2. When the rice has absorbed all of the water and is tender, stir in parmesan cheese and marinara sauce.
3. When the rice is cool enough to handle, scoop out a handful and roll into a ball.
4. Push a cube of Balderson Cheddar into the middle, making sure the cheese is well covered with rice.
5. Dip the risotto balls in beaten egg, then breadcrumbs and fry on medium heat in olive oil until crisp and golden on all sides.
6. If you have a deep fryer, drop Arancini into 350º oil for 2-3 minutes or until golden. Serve immediately. Eat as is or serve with your favourite marinara sauce for dipping.