Organic Pâté de Campagne Arancini
Les Trois Petits Cochons has given this classic Italian dish a French spin by incorporating our Organic Pâté de Campagne. These bite size rice balls are the perfect party hors d’oeuvres and a much loved crowd favorite. Your guests will definitely be impressed with your cooking skills after enjoying these savory treats. And the best part? They are incredibly easy to prep ahead of time (they can stay frozen up to a month!), so all you have to do day-of is fry them up! We suggest pairing with a full-bodied red wine, robust and fruity with minimal influence of oak or with a light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet. Bon Appétit!
- One 4 oz package Organic Pâté de Campagne, cut into ⅛-inch pieces
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- ½ small red onion, finely chopped (about ⅓ cup)
- 3 cups chicken broth
- 1 cup arborio rice
- 2 large eggs
- ½ cup finely grated parmesan
- ¼ cup chopped parsley
- 1 tsp finely grated lemon zest
- 1 ½ cups breadcrumbs
- ½ cup grated provolone cheese (about 3 ounces)
- Vegetable oil, for frying
- Kosher salt
- Chopped chives, for serving
- Lemon wedges, for serving
- Special Equipment: Candy thermometer
- In a medium saucepan, combine the butter and the olive oil over medium heat. Add the red onion and cook until translucent and soft, about 5 minutes. Add the broth and bring to a boil. Add the rice and reduce the heat to maintain a simmer; cook the rice, stirring occasionally, until tender (nearly all the liquid should be absorbed), 20-25 minutes. Transfer the rice to a parchment-lined baking sheet; allow to cool completely.
- Meanwhile, in a large bowl, add the eggs and beat well using a fork. Add the cooled rice, the parmesan, the parsley, the lemon zest, and ⅔ cup breadcrumbs; stir well to combine. Fold in the Organic Pâté de Campagne until evenly combined. Measure about ¼ cup of the rice mixture and using your hands, shape the rice mixture into a ball. Repeat with the remaining rice mixture (should yield about 16 rice balls). Transfer the balls to a parchment-lined baking sheet.
- Press finger into the center of each rice ball; insert a 1 teaspoon of cheese into the rice and pinch the rice around the cheese to enclose. Use hands to reshape into a balls. Roll the rice balls in the breadcrumbs until evenly coated and return to the parchment-lined baking sheet. Loosely cover with plastic wrap and transfer to the refrigerator; chill the rice balls for at least an hour and up to a day ahead of time.
- In a large heavy-bottomed saucepan attached with a candy thermometer, pour enough oil to reach a depth of 1 ½-inches. Heat oil over medium heat until the thermometer reads 350°F. Working in batches, fry the rice balls, turning often, until golden brown and crisp all over, about 4 minutes. Using a spider or a slotted spoon, transfer to a paper towel-lined plate. Season with salt while the rice balls are still hot.
- To serve, garnish with lemon wedges and sprinkle the chopped chives over the arancini.
- DO AHEAD: Once the rice balls are shaped, transfer the baking sheet to the freezer. Once completely frozen, transfer the rice balls to a resealable bag. Rice balls can stay in the freezer up to a month ahead of time. Allow to come to room temperature about 1 hour before frying.
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