Rev up flavor and presentation at your next party with contemporary finger foods. These edamame bites, with risotto and marinara sauce, will surprise and please guests. Recipe brought to you by the United Soybean Board, from Chef Gerard Craft.
- 2 Tbsp. soybean oil
- 2/3 cup diced onion
- 2 Tbsp. minced garlic
- 1 1/2 cups arborio rice
- 1 cup white wine
- 4 cups water
- 1 cup frozen edamame (shelled), cooked according to package directions, chopped
- 1 cup Parmigiano-reggiano cheese, shredded
- 1 tsp. salt
- 4 cups soybean oil (for deep frying)
- 1 1/2 cups bread crumbs
- 2 cups marinara sauce (optional)
Heat soybean oil in large saucepan over medium-high heat; add onion and garlic and cook, stirring occasionally, for 4 minutes until tender. Add rice, stirring frequently, for 4 minutes until lightly toasted.
Add wine to rice; reduce heat to medium. Add water one cup at a time, stirring frequently until water is completely absorbed, approximately 20 to 25 minutes. Rice should be tender but firm and mixture should be creamy. Remove from heat; stir in cheese, chopped edamame and salt.
Spread rice mixture onto foil-lined baking sheet. Place in refrigerator for 1 hour until well chilled.
Preheat 4 cups soybean oil to 350?F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.
Place bread crumbs in shallow bowl. Portion chilled rice, using 1-ounce scoop. Shape into balls; roll in bread crumbs, coating thoroughly.
Carefully place 8 rice balls into hot oil. Fry approximately 3 minutes, turning once, until golden brown. Remove from oil; place on paper towels to drain. Repeat with remaining rice balls. Serve with marinara sauce, if desired.
- Risotto may be made the day prior
- Arancini may be frozen
Nutrition per ball: 90 calories, 3 g protein, 10 g carbohydrate, 1 g fiber, 4.5 g fat (1 g sat. fat), 130 mg sodium