Bravo Bistro Arancine (Rice Balls)
Source of Recipe
azfamily.com - Chef Tony Hamati, Bravo Bistro, Phoenix, Arizona
List of Ingredients
2 tablespoons plus 1 cup extra-virgin olive oil
1 red onion, finely diced
1 pinch saffron
2 cups arborio rice
3 cups chicken stock
6 ounces lean ground beef
1 clove garlic, minced
8 ounces tomato sauce
1 bunch fresh basil leaves, chopped
1 cup Romano cheese, freshly grated
2 eggs, separated, plus 2 additional egg yolks
1/4 cup flour for dusting
1/2 cup bread crumbs
Recipe
Heat 2 tablespoons olive oil in a hot, 4- to 6-quart saucepan. Reduce
heat
to medium. Add half the diced red onion and saffron; stirring often for
about 7 minutes, cook until onion has softened. Stir in arborio rice;
mix
well. Stir in chicken stock; leaving the pan uncovered, bring the
mixture to
a boil. Cook mixture until liquid is absorbed and rice is tender, about
25
minutes.
Brown ground beef with the remaining onion. Add tomato sauce and basil;
cook
until thickened. Remove from heat and let cool.
When rice is cooked, spread rice about 1/2-inch thick onto a large
baking
sheet to cool. Place cooled rice to a mixing bowl. Add cheese and 4 egg
yolks; stir to mix thoroughly. Place egg whites in a separate bowl next
to a
shallow bowl or plate for the flour and a bowl for the bread crumbs.
To form the rice balls, place about 3 tablespoons of the rice mixture
in the
palm of one hand. Using the back of a tablespoon, make an indentation
in the
rice ball. Place 1 to 2 tablespoons of the meat mixture in the center
of the
rice; use additional rice to cover the filling. Pressing the mixture
together as you go, gently form the mixture into a ball. Repeat process
with
remaining rice mixture. Dust each rice ball with flour, then dip into
egg
whites and coat with bread crumbs.
Heat remaining olive oil until almost smoking. Stirring occasionally,
fry
rice balls in batches until golden brown all over. Remove to a plate
paper
towel-lined plate to drain before serving.
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