Arancini - Rice Balls with Boursin

If I wasn't Italian in a past life then I hope I am in the next!

1 tbsp olive oil
1 tbsp butter
1 cup rice
1 clove garlic, minced
2 cups warm chicken broth
extra 1/4 - 1/2 cup broth or water

2 oz Boursin soft cheese (I used basil and chive flavour)
1 tbsp finely chopped fresh mint
1/2 cup parmesan
salt and pepper to taste

1/2 cup flour
1 egg
1 cup panko
oil for frying

Heat olive oil and butter in a large saucepan and add garlic and rice. Toss until rice is coated and garlic is slightly golden, about 2 minutes.

Add 1 cup of the warm chicken broth and cook until absorbed. Add 1/4 - 1/2 cups of broth at a time over about 20 minutes until completely absorbed by the rice.  If the rice is not quite cooked add extra broth or water and cook through.
You will have 3 cups of cooked rice.

Chill.

Add parmesan, mint, salt and pepper then gently fold in crumbled Boursin.

Roll rice mixture into balls. I made 18.
Chill for another 20-30 minutes.

Now for the messy part!  Place flour in one bowl, beaten egg in another and panko in a third bowl. Roll rice ball in flour then dip in egg to coat completely. Then roll in panko to cover.

Heat oil to 350-375F....use a thermometer, don't guess.
Cook only a few at a time so there is room to turn them over as they brown.  It only takes 1  1/2-2 minutes each batch.

Remove to a paper towel lined plate to absorb any extra oil. There wasn't much.

Serve with your favourite tomato sauce!

Lunch is ready ; )

Makes 18 arancini