Name: Citrus Arancine with Pecorino Cheese
Yield: Makes about 30
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped shallots (about 2 large); 1 1/2 cups arborio rice (about 10 ounces); 1 teaspoon salt; 3/4 cup dry white wine; 4 1/2 to 5 cups low-salt chicken broth, divided; 1 teaspoon fennel pollen* or freshly ground fennel seeds; 1 teaspoon finely grated orange peel; 3/4 teaspoon finely grated lemon peel; 1/2 teaspoon finely grated lime peel; 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese; 3 large eggs; 1/4 cup whole milk; 3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread; 6 cups vegetable oil (about; for deepfrying); Orange, lemon, and/or lime wedges (optional)

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Citrus Arancine with Pecorino CheeseElinor Carucci

These deep-fried rice balls hail from Sicily. Arancine are often made with leftover risotto, but this recipe calls for freshly made risotto. A piece of cheese is tucked into the rice mixture, then the rice balls are breaded and fried until golden.

Ingredient tip:

This recipe calls for Brinata or Etorki cheese. Brinata is a specific kind of pecorino fresco, a fresh sheeps-mik cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or buy it online from murrayscheese.com. Etorki is a sheeps-milk cheese from the Basque region of France. It has a soft texture and a sweet, delicate flavor. Etorki is available at cheese shops and online from igourmet.com.

Recipe notes

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