Make these delicious arancini and enjoy the fusion of a tasty Reuben mixed into a savory risotto and fried to perfect small bites. Perfect finger food for entertaining, serve with tomato sauce or your dressing of choice.
Risotto: In a small saucepan, bring broth to boil; reduce heat to low to maintain heat.
Heat oil in a large skillet set over medium heat; cook onion for about 5 minutes or until softened. Add rice, salt and pepper; cook for about 2 minutes or until well coated. Add wine; cook, stirring constantly, for 2 to 3 minutes or until most of the liquid is absorbed.
Add broth, 1 cup at a time, stirring constantly, until all of the broth is absorbed and the rice is creamy and tender, this may take about 20 minutes.
Stir corned beef, Swiss cheese and sauerkraut into the skillet. Scrape onto the baking sheet; let cool to room temperature. Transfer to a bowl; cover and refrigerate for at least 4 hours until well chilled or overnight.
Assembly: Preheat oven to 425°F. Stir Parmesan cheese into risotto mixture. Roll 2 tablespoonfuls of risotto mixture into ball; repeat to make 24 balls.
Coat each ball in flour, dip into beaten eggs, then roll in bread crumbs. Place on a parchment paper lined baking sheet. Drizzle with oil; bake for 15 to 20 minutes or until golden brown. Serve with tomato sauce for dipping.
Chill for 4+ Hours
This Reuben-inspired arancini recipe is breaking the rules. The rebellion is harmless and undeniably delicious, with mouth-watering corned beef, sharp swiss cheese, and tangy sauerkraut, all cooked up in a savory risotto and rolled into tasty fried morsels. It’s the perfect combination of the flavorful Israeli and Italian Cuisine.
Starting with the risotto, you’ll use classic techniques and our Carolina® Arborio Medium-Grain Rice, both of which are pertinent for an authentic Italian risotto. However, instead of traditional Italian ingredients, you’ll be adding in the components typical to your favorite toasty deli sandwich.
After your risotto is set, add the parmesan cheese, and preheat the oven to 425°F. Now you’re ready to start rolling out your mini rice balls. This recipe will make about 24 individual arancini and once in the oven, they’ll be ready in just 20 minutes.