Pâtés / Hors d'oeuvres

Organic Pâté de Campagne Arancini

with Organic Pâté de Campagne - Organic Country Pork Pâté

Makes 16 rice balls


One 4-ounce package, cut into ⅛-inch piece Organic Pâté de Campagne

2 tbsp. Butter

1 tbsp extra-virgin Olive oil

½ small red Onion, finely chopped (about ⅓ cup)

3 cups chicken broth

1 cup Arborio rice

2 large Eggs

½ cup finely grated parmesan

¼ cup chopped parsley

1 tsp. finely grated Lemon zest

1 ½ cups Breadcrumbs

½ cup grated Provolone cheese (about 3 oz.)

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 ⅔ cup breadcrumbs; stir well to combine. Fold in the Organic Pâté de Campagne until evenly combined. Measure about ¼ 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 a 1 teaspoon of cheese into the rice and pinch the rice around the cheese to enclose. Use hands to reshape into a balls. 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 ½-inches. Heat oil over medium heat until the thermometer reads 350°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

Credit: Daisy Nichols