Poutine Arancini with Ivanhoe Milled Cheddar Curds | Salerno
Recipe created by Chef Matthew Kennedy Arancini: In a medium stainless s
Ingredients
- 12 pieces IVANHOE - Milled Cheddar Curds
- 1/2 cup (125mL) arborio rice
- 2-3 cups chicken stock
- 1 shallot, minced
- 1 garlic clove, minced
- 4 sprigs thyme, washed, leaves picked and rough chopped
- 2 tbsp (30mL) extra virgin olive oil
- 1/4 cup (60mL) SALERNO - Grated 100% Parmesan Cheese
- 1/3 cup (75mL) flour
- 1/3 cup (75mL) panko breadcrumbs
- 1/3 cup (75mL) egg wash
- 2 L vegetable oil
- salt, to taste
- black pepper, to taste
- 1/2 cup (125mL) gravy
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