Sweet Corn & Pimento Cheese Arancini (Stuffed Rice Balls) - Local Milk Blog
"The south meets Sicily in this easy recipe for Sweet Corn & Pimento Cheese Arancini (Italian Stuffed Rice Balls), the perfect way to use up leftover risotto..."
INGREDIENTS
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4-6 cups low sodium veggie or chicken stock
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2 ears of sweet corn (kernels cut off the cob and cobs reserved (you can sub 2 cups of frozen corn))
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6 tablespoons unsalted butter (divided in half)
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1 ½ cups diced yellow onion (about 1 medium onion)
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1 ½ cup un-rinsed risotto rice (like arborio, carnaroli, or sushi rice in a pinch if you can’t find those)
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½ cup white wine
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1 ½ cup finely grated parmesan
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¼ cup heavy cream
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Zest of one lemon
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Lemon juice to taste
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Salt to taste
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Black pepper to taste
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fresh thyme leaves (for serving as risotto)
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10 Oz of Pimento cheese (I recommend My Three Sons or homemade)
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4 slices fried Bacon (crumbled (optional, omit if vegetarian))
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½ cup Flour
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2 eggs
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3 cups Panko
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Oil for frying (we used peanut oil)
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Hot pepper jelly or marinara for serving (optional)
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