Made with Arborio rice, this finger food is perfect for dipping in our Merquén Infused Maple Syrup.
- 1 Tbsp olive oil
- ½ cup Arborio rice
- ¼ cup finely diced onion
- 1 garlic clove
- ¼ cup white wine
- 1 ½ – 2 cups chicken or vegetable broth
- Salt and pepper
- ¼ cup grated parmesan cheese
- ¼ cup bread crumbs or panko + 1 cup extra for breading
- 1 egg
- 1 Tbsp dried oregano
- 2 – 3 oz Muenster cheese cut into 3/4 inch cubes
- Cooking spray
- Runamok Merquén Infused  Maple Syrup
Heat the oil in a medium sized pan and add the rice and onion. Sauté for about five minutes or until the rice has just started to show a hint of brown. Add the garlic and stir. Add the wine and deglaze the bottom of the pan, scraping the rice and onion to get any brown bits. Add ½ cup of the broth and lower to a simmer. Stir occasionally until most of the liquid has been absorbed and then add another ½ cup of broth. Repeat, adding broth as it cooks down until the rice is al dente or just tender, about 10 – 15 minutes. Remove from the heat and let cool. Taste for seasoning.
Add the grated Parmesan, oregano, ¼ cup bread crumbs and egg. Combine with a large spoon until well blended.
Preheat oven to 375. Pour remaining bread crumbs into a separate bowl. Line a cookie sheet with parchment paper.
With your hands, take a wad of the rice mixture and press it into a ball shape. Take a cube of Muenster and press it into the center of the ball, pulling the rice around it. Roll the ball in the bowl of bread crumbs and place it on the cookie sheet. Repeat with the remaining rice mixture. You should end up with about 12 arancini.
Lightly spray the balls with cooking oil and place in the oven. Cook for about 20 minutes or until they begin to brown. Remove from the oven and let cool just a little. Serve warm with a ramekin of Merquén Infused Maple Syrup