Arancini Di Riso Food

ARANCINI DI RISO: SICILIAN RICE BALLS

Steps:

• Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
• Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
• To make the arancini:
• Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
• If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
• Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
• Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
• Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

ARANCINI BALLS

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

ARANCINI

Steps:

• 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.

ARANCINI DI RISO

Steps:

• Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

ARANCINI DI RISO (RICE BALLS)

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches.
• Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, rice, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.
• Place the remaining breadcrumbs in a medium bowl.
• Using about 2 tablespoons of the rice mixture for each, form the rice mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball.
• Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes.
• Using a slotted spoon, transfer the rice balls to paper towels to drain.
• Season with salt. Let rest 2 minutes.
• Serve hot.

AMATO'S ARANCINI DE RISO

Steps:

• In medium heavy saucepan, combine 4 cups water, rice, and 1 tablespoon salt. Bring to boil, then reduce heat to low and simmer, covered, until rice is tender and water is absorbed, about 20 minutes. Set aside to cool.
• In large skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add beef and 1 teaspoon salt. Sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Stir in peas, sauce, and garlic powder and simmer, uncovered, until most of liquid is absorbed, about 5 minutes. Transfer to large bowl and set aside to cool.
• Line 2 large baking sheets with wax paper. In large bowl, mix together rice, mozzarella, Parmesan, parsley, egg yolks, pepper, and 1 teaspoon salt. Wet hands, scoop up about 2 tablespoons mixture, and roll into 2-inch ball. Poke small hole into center of ball and insert 1 scant tablespoon meat mixture. Re-form into ball and place on baking sheet. Repeat with remaining rice and meat mixtures, placing all balls on 1 baking sheet.
• Place egg whites and bread crumbs in separate bowls. Dredge 1 ball in egg white, letting excess drip off, then dredge in bread crumbs and transfer to second baking sheet. Repeat with remaining balls.
• In large, heavy pot, heat 1 1/2 to 2 inches oil until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. Let balls stand 2 minutes before serving.