Sponsored by Mondelēz International
Heath Browning
Purdue University / Hillenbrand Dining Court
West Lafayette, Ind.
Description: Chicken Kiev Arancini is my version of a Chicken Kiev appetizer utilizing arborio rice as the vessel. First step is to make a creamy risotto and then use flavors from a traditional Chicken Kiev and put them together. Chicken Kiev is known for the nice crunchy outer layer for which I used the buttery light RITZ Crackers.
Servings: 5 (4 per serving)
INGREDIENTS
Risotto Ingredients:
2 tablespoons olive oil
2 ounces diced shallots
1 3/4 cups arborio rice
3 cups chicken stock
1 cup heavy cream
zest from 1 lemon
1 cup Parmesan, grated
Chicken Kiev Ingredients:
5 ounces boneless skinless chicken thighs
2 ounces pancetta
5 ounces spinach
1 cup flour
2 eggs,beaten
1 cup RITZ Cracker crumbles
DIRECTIONS
Risotto Preparation: Sweat shallots in olive oil until lightly toasted and fragrant. Add arborio rice to onions and continue to lightly toast rice (5-7 minutes). Slowly add the stock until it just covers the rice and stir continuously until the water is absorbed Repeat the process until all water and cream is used. When the rice is still al dente, add the lemon zest and Parmesan. Stir to combine well. Place cooked risotto onto a lightly oiled sheet tray to cool.
Chicken Kiev Filling Preparation: Sauté pancetta in a pan with butter and a splash of hot water to help render the fat out and crisp the pancetta. Add chicken thighs and cook thoroughly in pancetta mixture. Add spinach and cook until wilted lightly. Set aside to cool completely.
Assembly: Mix the risotto and filling together lightly with your hands, making sure to break up any large pieces. Weigh out into 2 1/2-ounce balls. Place flour, egg, and RITZ crumbles in separate containers and reserve to the side. Coat each ball (one at a time) with flour, egg, and then RITZ crumbles, and place back on parchment-lined sheet tray. Repeat until all balls are covered.
Cooking: Heat oil until 350 F in a heavy-bottomed pot, and gently add 2-3 balls per pot (make sure not to crowd the pot) and cook until golden brown on all sides and an internal temp of 165 F is reached. Remove from the pot when desired color is reached and place on a paper towel-lined tray to drain. Finish with Parmesan and sea salt.
