Brie Stuffed Arancini Recipe
Brie Stuffed Arancini Recipe – delicious rice balls, with a piece of brie cheese in the middle. Great holiday appetizer, served with Gloria Ferrer Sparkling Wine.
Make your weeknight unforgettable!
Prepare these delicious brie stuffed arancini.
Gooey on the inside, with a crispy golden crust on the outside. Did I tell you I love Italian food?
It is really easy to get caught up with life. And I can definitely relate to this.
Life has been busy lately. And with the holidays around the corner, I’m have no free time.
Often times, I fail to remind myself, that I should take a some time to relax and enjoy life, as much as I can.
My weekends are full of all sorts of events and errands to run.
But I think that even busy people like me, deserve a nice and relaxing weeknight, with the loved one or with great friends.
I recently had a night like that.
With my husband. We talked. Enjoyed wine. Watched a movie.
It was the perfect night. Fun and relaxing. We had some delicious appetizers. I made Brie stuffed arancini.
And what took our family’s week night to the next level was – some amazing wine from Gloria Ferrer.
I went with sparkling wine, because we both love it. I had a bottle of Gloria Ferrer Sonoma Brut.
Delicate pear and floral notes, backed by toasty almond. On the palate, one finds citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.
So based on the kind of wine, we were going to drink, I decided to make the arancini.
Fried foods and sparkling wines equal the perfect combination! I can not even describe how good it is.
I’ve made a note for next year – “to learn even more about wine pairings”. Because I love food, and I also love wine.
Finding out more about Gloria Ferrer wines has also been fun. I’ve bought them a few times, but did not know their history.
Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain.
Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County.
Gloria Ferrer is not only the first sparkling wine house in Sonoma Carneros, but also the first to bring back clones from France to plant their vineyard.
Thirty years later, with 335 acres under vine, the estate vineyards at Gloria Ferrer is known as experts in the production of Pinot Noir and Chardonnay, and produce estate grown still and sparkling wines that rival some of the world’s finest.
Gloria Ferrer wines have earned over 500 gold medals and 50 90+ scores in the last 5 years.
For the arancini: I’ve made these a few times so far.
I rarely cook fried foods, but when I do, they need to be good. Arancini are always good.
This time I decided to add a small cube of Brie cheese inside each rice ball.
This is totally optional! Since it melts inside, you can’t really see it, but you can definitely taste it.
The secret to making great arancini – perfectly cooked and cooled arborio rice. And a thin and golden crust, made but rolling the rice balls into flour, egg and bread crumbs.
If for some reason the rice is a little too watery, you can add some bread crumbs to it (like 1-2 tbsp), this will help.
I served these brie stuffed arancini with marinara sauce. And of course a glass of Gloria Ferrer Brut.
Enjoy! Have a relaxing night at home. Make it glorified!
BRIE STUFFED ARANCINI RECIPE
- 1 cup arborio rice
- 1 shallot — , chopped
- 2 garlic cloves — , pressed
- 3 cups chicken stock
- 1 cup grated Parmesan
- 2 eggs — , beaten
- 1 tbsp chopped fresh parsley
- 1 tsp oregano
- 24 small pieces of brie — (1x1 cm cubes)
- 1 cup flour
- 2 eggs — , beaten
- 1 cup breadcrumbs
In a pot, combine rice, chicken stock, garlic and shallot. Bring to a boil, then reduce heat to medium-low and cook until rice absorbs the water and is fully cooked (25-30 minutes). Stir frequently.
Transfer rice to a bowl and cool at room temperature. Then refrigerate it for 30 minutes. It will get sticky.
Add oregano, parsley, Parmesan and eggs. Stir to combine.
Heat oil for frying in a deep pot (large saucepan). Oil should be about 1 inch (2.5 cm) inside the pan.
To make the arancini: scoop out about 1 heaping tbsp (I use a small cookie scoop), add a small piece of Brie in the middle and cover it with the rice. Roll into a ball.
Roll each ball in flour, then beaten egg, then breadcrumbs.
Fry for 1-2 minutes, until golden. Do not burn!
Transfer to a plate. Serve with marinara sauce and Gloria Ferrer wine.
Nutrition InformationCalories: 107, Fat: 2g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 150mg, Potassium: 71mg, Carbohydrates: 15g, Protein: 5g, Vitamin A: 90%, Vitamin C: 0.4%, Calcium: 61%, Iron: 1.1%
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.