- One 4-ounce package of Organic Pâté de Campagne, cut into 1/8-inch pieces
- 2 Tablespoons butter
- 1 Tablespoon extra-virgin olive oil
- 1/2 small red onion, finely chopped (about 1/3 cup)
- 3 Cups chicken broth
- 1 Cup arborio rice
- 2 large eggs
- 1/2 Cup finely grated parmesan
- 1/4 Cup chopped parsley
- 1 Teaspoon finely grated lemon zest
- 1 1/2 Cup breadcrumbs
- 1/2 Cup grated provolone cheese
- Vegetable oil, for frying
- Kosher salt
- Chopped chives, for serving
- Lemon wedges, for serving
- Special Equipment
- Candy thermometer
In a medium saucepan, combine the butter and the olive oil over medium heat. Add the red onion and cook until translucent and soft, about 5 minutes. Add the broth and bring to a boil. Add the rice and reduce the heat to maintain a simmer; cook the rice, stirring occasionally, until tender (nearly all the liquid should be absorbed), 20-25 minutes. Transfer the rice to a parchment-lined baking sheet; allow to cool completely.
Meanwhile, in a large bowl, add the eggs and beat well using a fork. Add the cooled rice, the parmesan, the parsley, the lemon zest, and 2/3 cup breadcrumbs; stir well to combine. Fold in the pâté de campagne until evenly combined. Measure about 1/4 cup of the rice mixture and using your hands, shape the rice mixture into a ball. Repeat with the remaining rice mixture (should yield about 16 rice balls). Transfer the balls to a parchment-lined baking sheet.
Press finger into the center of each rice ball; insert 1 teaspoon of provolone into the rice and pinch the rice around the cheese to enclose. Use hands to reshape into a ball. Roll the rice balls in the breadcrumbs until evenly coated and return to the parchment-lined baking sheet. Loosely cover with plastic wrap and transfer to the refrigerator; chill the rice balls for at least an hour and up to a day ahead of time.
In a large heavy-bottomed saucepan attached with a candy thermometer, pour enough oil to reach a depth of 1 1/2 inches. Heat oil over medium heat until the thermometer reads 350 degrees F. Working in batches, fry the rice balls, turning often, until golden brown and crisp all over, about 4 minutes. Using a spider or a slotted spoon, transfer to a paper towel-lined plate. Season with salt while the rice balls are still hot.
To serve, garnish with lemon wedges and sprinkle the chopped chives over the arancini.
DO AHEAD: Once the rice balls are shaped, transfer the baking sheet to the freezer. Once completely frozen, transfer the rice balls to a resealable bag. Rice balls can stay in the freezer up to a month ahead of time. Allow to come to room temperature, about 1 hour, before frying.