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Chef's Quick Tip: Hors d'oeuvre

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NORWALK -

Chef Francoise, from the Roger Sherman Inn in New Canaan, shares how to make a great hors d'oeuvre.

Makes 12 to 18

Ingredients:

3 tablespoons extra virgin olive oil
2 cups extra virgin olive oil plus 2 cups canola oil for frying
3 tablespoons unsalted butter
1 Vidalia onion, diced
2 ounces pancetta, diced
1 cup Arborio rice
2 cups boiling water
2 large eggs, beaten
2 tablespoons chopped Italian parsley
2 oz fresh shrimp, chopped
1 oz Sundried Tomato, chopped
2/3 cup grated Parmesan
4 ounces soft cheese (or enough to stuff each rice ball with ½ teaspoon of cheese), like Fontina 
1 to 2 cups Panko (Japanese breadcrumbs) or finely ground homemade breadcrumbs
Kosher salt and black pepper

Procedure:

In a heavy saucepan, melt the butter with the three tablespoons of olive oil over medium heat. Add the pancetta and the onion and sauté for about 10 minutes until soft and lightly colored. Add the rice and stir it into the onion mixture. Cook until the rice is well coated with the oil and butter. Add the boiling water and stir it into the rice. Reduce the heat to a simmer and cook the rice until the water has totally absorbed, adding more water as needed, about 20 to 30 minutes, stirring occasionally. Pour the rice into a bowl and let cool for 10 to 15 minutes. Sautee shrimp, sundried tomato. Stir in the eggs, parsley and Parmesan into the cooled rice mixture.

Make egg-shaped balls with a tablespoon and stick a small piece of cheese in the middle. Roll the rice balls in the breadcrumbs and set aside on a large plate. Meanwhile, heat the olive oil and the canola oil in a deep heavy pot on medium-high heat. Make sure a piece of bread will sizzle when dropped in the hot oil. Fry the balls in the oil until golden on all sides, about two to four minutes. Lift them out with a slotted spoon and transfer to paper towels to drain. Fry the balls in batches. Serve the stuffed rice balls after they have cooled slightly or at room temperature. 

Serve with a mixture of herb Mayonnaise Pesto: ½ cup pesto mix with ¼  cup mayonnaise

For more information, click here.

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