Fontina, Roasted Garlic and Goat Cheese Arancini
- 2 cups cooled risotto
- 1 head garlic
- 1 large egg, lightly beaten
- 8 ounces fontina cheese, cut into cubes
- 4 ounces goat cheese, crumbled
- 2 tablespoons finely grated parmesan cheese
- a pinch of salt and pepper
- 2 cups seasoned bread crumbs
- vegetable oil for frying
- marinara sauce for serving
Note: to cool the risotto quickly, you can make a batch then spread it out on a baking sheet to cool and slightly dry. I’ve done it both ways (the other being to store it overnight in the fridge) and they both work great.
Preheat the oven to 350 degrees F. To roast the garlic, slice the top of the head off to expose the cloves. Rub your fingers back and forth on the outside of the bulb to remove the excess paper. Drizzle the top with olive oil and wrap the garlic in foil. Roast for 45 to 60 minutes, until the cloves are caramely and golden. You can do this ahead of time if you wish. Squeeze out the cloves and mash them well with a fork.
In a large bowl, stir together the cooled rice, roasted garlic, egg, goat cheese, parmesan, salt, pepper and about 1/2 cup of the breadcrumbs. Using your hands, form the mixture into 1-inch round balls. Gently push a cube or two of fontina cheese in the center of each ball, make sure to seal it all around. Roll each ball in the remaining bread crumbs and place it on a baking sheet. Once finished, place the baking sheet in the freezer for 30 minutes.
While the rice balls are freezing, heat about 1-2 inches of oil in a large pot. You want it to be between 325 and 350 degrees F. Add about 2 to 3 rice balls to the oil at one time, frying until golden on all sides, about 3 to 4 minutes per side. Remove with a slotted spoon and place on a paper towel to remove excess grease. Repeat.
Serve immediately with grated parmesan and marinara.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg