Use these Italian style rice balls to complement our chicken-liver crostini.



Ingredient Checklist


Instructions Checklist
  • 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)

27 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
Had this before for my bday. Always wonder how the chef made that for me... now I know. (PS: minus pomegranate)
Rating: Unrated
Actually, I was just kidding.