Fried And Stuffed Rice Balls Arancini Di Riso Food

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.

FRIED RICE ARANCINI

Steps:

• Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.
• Mix the panko and 1/4 teaspoon salt in a small bowl.
• Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
• Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.

ARANCINI DI RISO (CRISPY FRIED RISOTTO BALLS) WITH RED ONION MARMELLATA

Steps:

• Place about ⅓ to ½ cup risotto in your palm (have wet hands) and use it to enclose a piece of mozzarella (and feel free to be creative with any other additions: see my optional suggestions), pushing into the center, then roll again to make sure the rice has surrounded it on all sides. Set on a baking sheet lined with parchment paper and repeat until you have used up all the leftover risotto and cheese.
• Create your breading station: line three dishes with flour, beaten egg (seasoned with salt and pepper) and bread crumbs.
• Once all the balls have been rolled out, working one at a time, dip and roll the balls in the flour first, then in the beaten egg and turn to coat entirely. Lift and allow any excess egg to drip off, then roll in the breadcrumbs until completely combined. Again, shake off any excess and place back on the parchment lined baking sheet. Repeat with the rest of the risotto balls.
• Place tray in fridge for 30-60 minutes. Line a large tray with paper towels. Heat 3-4 inches of the oil in a deep heavy-bottom pan or heat deep fryer to 375 degrees F. Remove risotto balls from the fridge. Fry the arancini no more than 3 to 4 at a time until golden brown, turning on each side, about 4 minutes in total. Remove with slotted spoon and place arancini to drain on tray lined with paper towels. Season again with sea salt. Serve hot or room temperature, with very cold beer or prosecco.
• Sauté the thinly sliced red onion in heated olive oil, add a pinch of salt, pepper, Turbinado sugar, and red wine vinegar. Slowly cook, covered, for 10 minutes, or until they are translucent and caramelized, adding some water if needed.

RISOTTO CROQUETTES: ARANCINI DI RISO

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

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.

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 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.