Wisconsin Smoked Cheddar Crispy Rice Balls
- 4 oz butter
- 1/2 yellow onion, minced
- 10 oz Arborio rice
- 1 cup white wine
- 1 and 1/2 quarts water
- kosher salt to taste
- 1 and 1/2 cups Wisconsin Smoked cheddar Cheese, grated
- 1 cup ap flour
- 4 eggs, beaten
- 2 cups fine bread crumbs
- 1 quart peanut oil for deep frying
- Melt butter in a large saucepan over medium heat.
- Add the onion and saute until translucent, about 3 minutes.
- Add the rice and toss with onions and butter.
- Stir in the wine and cook until the wine is absorbed.
- Add water 4 oz at a time, stirring often, until water is absorbed each time.
- Add enough water, cooking until rice is tender, stirring constantly near the end of the cooking time.
- Remove from heat and season with salt. Spread on a baking sheet and refrigerate, covered until cool.
- Place a bowl of water, a bowl of the grated Smoked cheddar and the cooled rice on a work surface.
- Wet the palm of one hand so the rice doesn’t stick to it.
- Press 2 level tbs of rice into the circle on your palm, then place about 1 tsp of the cheese in the center and form the rice into a ball around the cheese. The balls should be about the size of a golf ball.
- Place the flour, eggs and breadcrumbs in 3 separate bowls.
- coat the rice balls with flour, shaking off excess, then dip in the eggs and then in the breadcrumbs.
- Press the breadcrumbs into sides of the balls. Refrigerate until ready to fry.
- Heat oil in a deep saucepan or deep fryer filled 1/3 full with the peanut oil to 350 degrees.
- Place 4 or 5 balls in the oil at a time and cook until the rice balls are golden brown and crispy. About 3 minutes.
- Drain on paper towels and serve.
Recipe: courtesy of Chef John Caputo and Wisconsin Cheese