Arancini - Italian fried rice balls
Source of Recipe
BBR
Recipe Introduction
Posted by: Eljay
List of Ingredients
2 cups long-grain rice
1 quart homemade chicken stock
1/2 cup (1/4 pound) butter, melted
1/4 cup chopped parsley
1/2 cup grated cheese (Parmesan or Romano)
2 eggs, well beaten
1/4 pound lean ground beef
1/4 pound lean ground pork
1/2 cup each (diced, about 1/4 inch)
Genoa salami
Mortadella
Provolone cheese
Wash and drain the rice and place in a 2-quart saucepan which can be covered. Add the chicken stock and bring to a boil, uncovered. Once boiling, reduce heat to low and cover, simmering for 20 minutes, and then removing from heat and leaving covered for another 20 minutes.
In a mixing bowl, stir into the rice the melted butter, parsley, parmesan or Romano and the beaten eggs. Gently but thoroughly blend and leave to cool.
In a skillet, saute together the ground pork and beef. Drain off any fat and cool. Add to this the diced coldcuts and cheeses, mixing all together well by hand.
With moist, but not wet hands, form a ball of the rice mixture roughly the size of a golf ball (about 1 1/2 to 1 3/4 inches in diameter) in the palm of one hand, and, using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the meat/cheese mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
When all of the balls have been formed in this fashion (you may or may not have a bit of filling left over), dip each ball quickly in beaten egg and then roll in breadcrumbs to coat.
Heat the peanut oil to 350° in a skillet or wok. You want the oil to be about as deep as the radius of your finished rice balls. Fry the rice balls a few at a time, gently turning with a spoon until light brown all over. Drain the cooked rice balls on brown paper and keep warm until serving.
Recipe
Arancini
INGREDIENTS
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 1/2 cups boiling chicken stock
1/2 cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
1/2 cup finely grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying
DIRECTIONS
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Note
These freeze well before or after frying. Fry frozen uncooked rice balls as in step 4. For already fried, reheat in a preheated 350 degree (175 degrees C) oven for 25 to 20 minutes.
These are not suitable to microwave
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