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rice balls
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Ingredients
Rice Balls
- 1 kg arborio rice
- 1 lb natural maple smoked bacon diced small (available at dressed by an Olive)
- 1 organic garlic bulb peeled and minced
- 1/4 cup butter
- 1 cup Parmesan cheese
- 4 cups shredded provolone (or substitute with shredded mozzarella, or any other cheese that melts well. Goat cheese will elevate this recipe)
- 2 cups chopped arugula (or substitute with baby kale or spinach)
- 1 tbsp cracked black pepper
- 1 tbsp sea salt
- 3 litres hot water or chicken stock (or substitute with vegetable broth)
- 750 ml Fresh Harvest Extra Virgin Olive Oil (come try our lovely selection of EVOO here at dressed by an Olive)
Breading Station
- 2 cups all purpose flour (in medium/large bowl #1)
- 8 whole organic eggs (in medium/ large bowl #2)
- 2 cups breadcrumbs (in medium/large bowl #3)
Ingredients
Rice Balls
Breading Station
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Instructions
- Render the diced bacon in a large saucepan over a medium heat for 5 minutes. Cook bacon until crispy. Do not remove the bacon fat! Note: If making vegetarian rice balls, substitute more leafy greens instead.
- Add butter, garlic, salt, and pepper to saucepan and sauté for 1 minute.
- Add the rice to the saucepan and stir well to coat the rice with the butter/rendered bacon.
- Ladle in enough hot liquid (hot water, chicken/vegetable broth) to cover the rice by about half an inch. Reduce the heat to medium-low and allow it to come to a gentle boil.
- Stir every minute to ensure nothing sticks to the bottom of the pan. Keep adding a ladle or two of liquid as it absorbed the rice (just like cooking risotto). Note: Make sure to taste the rice to ensure it's cooked al denté.
- Turn off the heat and transfer rice mixture into an extra large bowl or spread rice mixture onto a baking sheet. Allow the rice to cool for 15 minutes.
- Once the rice is cool enough to handle, add the parmesan, provolone, and wilted arugula (or the aforementioned leafy greens).
- Mix all the ingredients well by hand! Note: Using your hands is the best way to incorporate all the ingredients together.
- Taste and season as necessary.
- Form the rice into 2oz balls. Note: We encourage you to use a 2oz ice cream scooper for convenience. 1. Scoop rice up into the scooper, release, and use your hands to form it into a perfect ball. 2. Place the balls on a sheet pan/baking sheet lined with parchment paper. 3. Allow the rice to firm up in the fridge (appx. 15-20mins, they should be cool to the touch).
- Set up the breading station while the rice is cooling! 1. Take each rice ball and dust it in the flour. 2. Roll the dusted rice ball in the egg wash, 3. Roll it lightly in the breadcrumbs, tossing it in your hands to remove the excess (you want a thin coating of breadcrumbs to cover the rice ball). 4. Place back onto the baking sheet until ready to fry.
- In a deep saucepan or shallow fryer, add enough Fresh Harvest Extra Virgin Olive Oil that will completely cover the rice balls when you fry them. Allow the olive oil to reach 350°F.
- Use a deep spoon and immerse rice balls into the oil. Do not overcrowd! Note: Overcrowding can lead to a temperature drop which will make your rice balls absorb excess oil and may not fry evenly.
- Fry for 3-4 minutes until golden, remove, and place onto a metal rack.
- Preheat oven to 250°F and place rice balls inside to keep warm until serving.
Tips
- Fresh Harvest Extra Virgin Olive Oil with high polyphenols can be used for deep frying because the oil has not been processed or refined! It has a smoke point up to 420°F.
- Using Fresh Harvest EVOO will make this recipe simply delicious and crispy without an oily residue unlike processed oils.
- These rice balls are tasty as is and even tastier with marinara sauce!
- How to Store: Refrigerate rice balls until completely cooled and then freeze to enjoy them later.
- How to Reheat: Simply thaw the rice balls, place them on a baking sheet lined with parchment paper, and place in a preheated oven at 350°F for 20 minutes. They will crisp up nicely to enjoy! This recipe idea was created by dressed by an Olive owner, Merja and Mike (aka Zesty) our in-house chef perfected for you to enjoy 🙂