East meets west arancini

Ingredients

• 1 1/3 short grain brown rice
• 3 1/4 cups water
• 1 cup Pecorino Crotonese cheese, grated
• 1 tsp fresh rosemary, chopped
• salt and pepper, to taste
• 2 eggs, beaten
• 3/4 cup flour
• 1/4 cup olive oil
• 1/4 cup butter
• lemongrass, chopped fresh or dried

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Preparation

• In a pot bring the water to boil. Add rice to pot, bring to a low simmer and cook for 30 minutes covered. Once the rice is ready spread it out on a large plate to cool. It is important to break up the rice clumps with a fork or shamoji (flat rice paddle) once in a while, as it cools enough to handle with your hands.
  
  In the mean time combine in a bowl the brown rice, cheese, rosemary, egg, salt and pepper. Mix everything well with a wooden spoon. Shape into rice balls about 2 inches wide, in your hands or with a small mold. Put them on a plate and in the fridge for about 30mins to firm up.
  
  Take out rice balls from the fridge and pour flour into a bowl. Heat oil and butter in a skillet to 350F (180C). Coat lightly each rice balls with the flour and gently shake off any excess. Fry rice balls in small batches, about on 4 minutes each side, turning them only once, until they are golden brown. Place the fried rice balls paper towels to drain the excess oil.
  
  Serve with a sprinkle of lemongrass to give a zesty, lemony zing.
  
  Makes 14 Arancinis

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