Arangini Italian Rice Balls Food

ARANCINI - ITALIAN RICE BALLS

Steps:

• Bring stock to boil in a medium pan. Reduce the heat to low and keep hot.
• Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated.
• Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes).
• Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool.
• Chop the mozzarella into 18 pieces.
• Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls.
• Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through.
• Drain on absorbent paper. Serve hot.

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)

Steps:

• Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
• In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
• Shape the 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 the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
• Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
• Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

ARANCINI DI RISO

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, risotto, 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 risotto mixture for each, form the risotto 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.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

ITALIAN RICE BALLS (ARANCINI)

Steps:

• In a large skillet over medium heat, melt butter and oil.
• Add diced onion to the skillet and cook, stirring frequently, until onions are soft and translucent and beginning to caramelize (about 15 minutes). Add garlic to the pan and saute 1-2 minutes longer.
• Pour white wine into the skillet and bring to a simmer. Simmer until liquid is reduced by half (about 5 minutes).
• Add rice and fresh herbs to the pan and stir to combine.
• Stir in 2 cups of the chicken broth and bring mixture to a simmer. Cook, stirring frequently until all of the liquid has been absorbed by the rice. Add the remaining broth, a single ladle full at a time, stirring and allowing the liquid to be absorbed into the rice before adding the next ladle of broth. Continue cooking, stirring, and adding broth until the rice is soft and cooked completely, and all of the liquid has been absorbed (about 30 minutes).
• Remove rice from the heat and stir in parmesan cheese until melted and evenly distributed. Season to taste with salt and pepper.
• Spread the rice mixture into a pan to cool (cool for an hour or two or even refrigerate overnight).
• Use a large spoon or a cookie dough scoop to scoop the rice into a ball about the size of a golf ball. Flatten the rice into a pancake or open bowl shape. Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball.
• Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).
• Prepare your dredging station. Set up three shallow bowls - one with the flour, one with the eggs, and one with the breadcrumbs.
• Dip each rice ball in the flour, then into the eggs, and then into the breadcrumbs. Coat all of the rice balls on all sides. Roll them around until they are golden brown (about 1 minute total).
• Lift the fried rice balls from the oil with a slotted spoon and place on paper towels to soak up any excess oil.
• Garnish with a bit of parmesan cheese and freshly chopped herbs.
• Serve hot with marinara or your favorite dipping sauce.

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

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 (ITALIAN RICE BALLS)

Steps:

• In large saucepan, combine rice, broth, and butter or margarine. Bring to a boil, stir to blend. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes. Set aside to cool. Stir in egg yolks and parmesan.
• In small bowl, beat egg whites until frothy; set aside.
• Cover and freeze rice mixture for 15 minutes to make them firmer to handle; roll them with your hands to form balls. Push a small cube of mozzarella into center of each arancini, lightly pressing to seal each ball. Roll each arancini in beaten egg whites, then coat with bread crumbs.
• Preheat oven to 400 degrees (about 200 degrees Celsius). Heat oil in heavy skillet. Cook 8 rice balls at a time, about 4-5 minutes, turning frequently, to brown evenly. Place on baking sheet; bake for 10 minutes.
• Serve with your favorite spaghetti sauce, to which you have added 3/4 cup to 1 cup of frozen green peas, uncooked.

ARANGINI (ITALIAN RICE BALLS)

Steps:

• Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
• In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
• Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
• Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
• Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)

Steps:

• Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
• In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
• Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
• Dip each ball into flour, then into the egg and then into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
• Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

ARANCINI (ITALIAN RICE BALLS)

Steps:

• Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
• Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
• Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
• Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
• Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.

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.