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Greek · Starter
Grape Leaf Arancini
Greek-leaning risotto balls threaded with chopped vine leaves and stuffed with a cube each of mozzarella and feta, crumbed in panko and fried until crisp. Lemony leaves cut through the molten cheese.
- YieldMakes 12 arancini; serves 6
- Hands-on1 h 5 min
- Total1 h 55 min
- Difficulty
Ingredients
Rice
- 6 leavesgrape leaves, fresh or brined (rinsed if brined)
- 45 mlextra-virgin olive oil
- 1medium red onion, finely chopped
- 2 clovesgarlic, minced
- 300 gArborio or Greek Carolina rice
- to tastesalt and black pepper
- 720 mlvegetable stock or water
- 28 gunsalted butter
- 50 gkefalograviera or parmesan, grated (about 1/2 cup)
Coating and filling
- 65 gall-purpose flour
- 1 tspfine salt
- 1 pinchfreshly ground black pepper
- 2large eggs, whisked
- 100 gpanko bread crumbs
- 55 gmozzarella, cut into 1 cm cubes and chilled
- 55 gGreek feta, cut into 1 cm cubes and chilled
- 480 mlolive oil or vegetable oil, for frying
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