Reviews (2)
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28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/23/2012
Had this before for my bday. Always wonder how the chef made that for me... now I know. (PS: minus pomegranate)
Martha Stewart Member
Rating: Unrated
02/21/2010
Actually, I was just kidding.
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Pomegranate Fontina Rice Balls
Recipe Summary
Yield: Makes about 50
Ingredients
Ingredient Checklist
2 tablespoons grapeseed oil
1 small onion, chopped (1 cup)
1 pound arborio rice (2 1/3 cups)
1 cup dry white wine
6 cups water, plus more if needed
3 small sprigs rosemary
1 cup finely grated Parmesan cheese (4 ounces)
1 ounce (2 tablespoons) unsalted butter
Coarse salt and freshly ground pepper
1 cup diced fontina cheese (4 ounces)
1 cup pomegranate seeds
4 cups fine plain breadcrumbs
4 large eggs, beaten with 1 tablespoon water
Safflower oil, for frying (about 8 cups)
Gallery
Pomegranate Fontina Rice Balls
Recipe Summary
Yield: Makes about 50
Gallery
Pomegranate Fontina Rice Balls
Pomegranate Fontina Rice Balls
Pomegranate Fontina Rice Balls
Recipe Summary
Yield: Makes about 50
Recipe Summary
Yield: Makes about 50
Yield: Makes about 50
Makes about 50
Ingredients
Ingredients
- 2 tablespoons grapeseed oil
- 1 small onion, chopped (1 cup)
- 1 pound arborio rice (2 1/3 cups)
- 1 cup dry white wine
- 6 cups water, plus more if needed
- 3 small sprigs rosemary
- 1 cup finely grated Parmesan cheese (4 ounces)
- 1 ounce (2 tablespoons) unsalted butter
- Coarse salt and freshly ground pepper
- 1 cup diced fontina cheese (4 ounces)
- 1 cup pomegranate seeds
- 4 cups fine plain breadcrumbs
- 4 large eggs, beaten with 1 tablespoon water
- Safflower oil, for frying (about 8 cups)
Directions
Heat grapeseed oil in a medium saucepan over medium heat. Add onion, and cook until soft and translucent, about 7 minutes. Add rice, and toast, stirring often, for 2 minutes.
Remove from heat. Add wine. Heat over medium-high heat, and cook, stirring constantly, until wine has reduced by half, about 3 minutes. Add 2 cups water and the rosemary. Cook, stirring constantly and adding 2 cups water at a time, plus more if needed, waiting for each addition to be absorbed before adding the next, until rice is al dente, about 20 minutes more. Discard rosemary sprigs.
Add Parmesan and butter, and season with salt and pepper. (Mixture will loosely hold its shape.) Transfer to a baking sheet, and refrigerate until cooled, about 2 hours or overnight.
Transfer rice to a bowl, and stir in fontina and pomegranate seeds. Form into 1 3/4-inch balls, and transfer to a clean baking sheet. Place breadcrumbs on a plate. Roll each ball in breadcrumbs to coat, then in egg mixture, then again in breadcrumbs, returning to baking sheet as you work.
Heat 4 inches safflower oil in a medium pot until a deep-fry thermometer reaches 350 degrees. Working in batches, carefully drop rice balls into oil, and fry until golden, about 2 1/2 minutes. Transfer to paper towel-lined plates to drain. Sprinkle with salt.
Reviews (2)
Add Rating & Review
28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/23/2012
Had this before for my bday. Always wonder how the chef made that for me... now I know. (PS: minus pomegranate)
Martha Stewart Member
Rating: Unrated
02/21/2010
Actually, I was just kidding.
Reviews (2)
Add Rating & Review
28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
Add Rating & Review
28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
28 Ratings
5 star values:
8
4 star values:
9
3 star values:
8
2 star values:
3
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/23/2012
Had this before for my bday. Always wonder how the chef made that for me... now I know. (PS: minus pomegranate)
Martha Stewart Member
Rating: Unrated
02/21/2010
Actually, I was just kidding.
Martha Stewart Member
Rating: Unrated
08/23/2012
Had this before for my bday. Always wonder how the chef made that for me... now I know. (PS: minus pomegranate)
Rating: Unrated
Rating: Unrated
02/21/2010
Actually, I was just kidding.
All Reviews for Pomegranate Fontina Rice Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pomegranate Fontina Rice Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
