Arancini With Melted Mozzarella Cheese Food

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 WITH MELTED MOZZARELLA CHEESE

Steps:

• For the risotto: In a large, heavy-bottomed saucepan, wilt the onion in 1 ½ tbsp. of butter.

TOASTED PISTACHIO-CHEESE ARANCINI

Steps:

• In a large saucepan, melt 2 tablespoons of the butter & red pepper flakes.
• Add the onion and cook over moderate heat, stirring, until lightly browned, 7 minutes.
• Add the rice and cook, stirring, until well coated with butter.
• Add the white wine and saffron, season with salt and black pepper and cook, stirring, until the wine is absorbed, 2 minutes.
• Add the warm chicken stock 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed.
• The risotto is done when the rice is al dente, 25 minutes total.
• Stir in the grated cheese, transfer to a bowl and let cool.
• Melt the remaining 1/2 tablespoon of butter in a small saucepan.
• Add the 1/2 tablespoon of flour and whisk constantly over moderate heat for 1 minute.
• Add the milk and cook, whisking, until thickened;.season with the nutmeg, salt and black pepper and transfer to a bowl to cool completely.
• Stir in the mozzarella, pistachios and peas.
• Line a large baking sheet with wax paper.
• Put the eggs, panko and flour for dusting in 3 shallow bowls.
• Using lightly moistened hands, shape the rice mixture into 16 equal balls.
• Working with one ball at a time, make an indentation in the center with your finger and press the sides to make the hollow larger.
• Spoon a scant tablespoon of the pistachio filling into the hollow and press the risotto around the filling to enclose it.
• Transfer the ball to the baking sheet; repeat with the remaining risotto and filling.
• Dust the arancini with flour, tapping off the excess.
• Coat them with the egg and roll in the panko.
• In a large, deep skillet, heat 1 inch of vegetable oil to 350°.
• Fry the arancini over moderate heat, turning occasionally, until golden and heated through, 8 minutes.
• Drain the arancini on paper towels and serve hot.
• *MAKE AHEAD:.
• The fried arancini can be refrigerated overnight; reheat them in a low oven until crispy.

MACARONI & CHEESE ARANCINI

Steps:

• Cook pasta according to directions, drain. Add the heavy cream to the empty pot and simmer.
• Whisk in the cheeses and cook until thickened about 5 minutes.
• Add pasta, garlic, paprika and cayenne to the cheese mixture. Stir until well combined.
• Spread the mixture into a thin layer on a parchment lined baking sheet and refrigerate for 3 hours or until thoroughly chilled.
• Scoop a generous tablesppon of the mixture into your hands and roll into a tight ball. Refrigerate when finished.
• Melt butter in a large pan and add the bread crumbs. Cook over medium heat until bread crumbs are golden brown. Transfer to a large bowl.
• Put flour into a second bowl and the eggs into a third, whisking them the water.
• Roll the macaroni & cheese ball in the flour and shake off excess. Next dip the ball into the eggs and then into the bread crumbs. Continue until all balls are done making sure they are well coated with the bread crumbs.
• Arrange on a parchment lined baking sheet making sure they do not touch one another.
• Bake for 12-15 minutes at 350. Rest for 3 minutes before servings.
• **Note prep time does not include 3 hours chilling time.

MARRA'S FRIED TOMATO AND MOZZARELLA ARANCINI

Steps:

• First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
• Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Once this is done, then add a 1/2c of water/tomato sauce mix, until absorbed, taste and add more if necessary. Until you get nice tender rice.
• Set aside to cool.
• Set up breading station, with a bowl for the 2 eggs, whisk, a bowl for bread crumbs and a bowl for flour.
• Take a small handful with wet hands of the cooled risotto, and make a dent. put 1 cube of mozzarella in it and cover it in a circle. I admit i put large amts of mozzarella in lol. Dredge in flour, then egg and then bread crumbs. My own preference is to dredge them again in egg and breadcrumbs but that is up to you.
• Make all your arancini (means small oranges) and heat the canola or other frying oil to medium high in a skillet. Place the balls in batches, turning as each side browns. Remove and drain.
• You will hear and see a few "leaking" cheese very quickly. I take those out sooner and after draining give it 15 seconds in the microwave before serving so they totally melt the cheese without it disappearing where I can't eat it into the oil.