- Prep Time: 20 min
- Cook Time: 2 hours
- Total Time: 2 hours,20 min
- Makes: 40 servings
Edamame Arancini Bites
- 2 tablespoons Soybean oil
- 2⁄3 cups Diced onion
- 2 tablespoons Minced garlic
- 1 1⁄2 cup 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 teaspoon Salt
- 4 cups Soybean oil (for deep frying)
- 1 1⁄2 cup Bread crumbs
- 2 cups Marinara sauce (optional)
Instructions for Edamame Arancini Bites
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 2 tablespoon measure or 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.