HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)
Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. *I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good!* NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.
Provided by under12parsecs
Categories Ham
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
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.
RICE TIMBALE (LIKE BAKED ARANCINI)
The arancini (fried rice balls) that are sold in the bars and cafes of Sicily are among my favorite foods. Here is a recipe that is easier for the home cook, and since it is baked and not fried, the fat content may be lower. This recipe has endless variations; I've posted the most complicated version (it's not that hard) which can then be unmolded for a dramatic presentation. But simpler versions abound -- for example, a timbale made in a springform pan and filled simply with ham, peas and a thick bechamel. Chopped spinach or eggplant could be added to the rice. The filling ingredients can be prepared the day before. Just an observation: to make it kid-friendly, keep it simple.
Provided by MariaLuisa
Categories Savory Pies
Time 3h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside.
- For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry.
- Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes).
- Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside.
- For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes.
- Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
- Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside.
- For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
- When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly.
- Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
- Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
- Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
- Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.
Nutrition Facts : Calories 775.4, Fat 35, SaturatedFat 13.1, Cholesterol 185.8, Sodium 1918.2, Carbohydrate 72.4, Fiber 4.6, Sugar 9.1, Protein 39.4
ARANCINI - ITALIAN RICE BALLS
Being half Italian, I do like my Italian dishes. Arancini are little rice balls with ham, cheese and peas in the middle of them. You can actually make them with meat or prawns also in the middle, but this is the way I was taught to make them. I came across this recipe in an Australian Womans Weekly and it is very similar to the way I used to make them. Great to have as a light lunch with salad or as an appetiser.
Provided by ozzygirl
Categories Lunch/Snacks
Time 1h
Yield 18 balls
Number Of Ingredients 16
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.
ARANCINI BALLS
Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 1h45m
Yield Makes 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ARANCINI (ITALIAN RICE BALLS)
Arancini is Italian for Orange, to describe how these rice balls are shaped. Serve with your favorite spaghetti or marinara sauce, with a handful of frozen peas mixed in :)
Provided by CoExGal
Categories European
Time 1h5m
Yield 16 Rice balls, 4-6 serving(s)
Number Of Ingredients 8
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.
More about "ham and cheese arancini italian fried rice balls food"
ARANCINI HAM AND CHEESE RECIPE | SIDECHEF
From sidechef.com
4/5 (1)Total Time 30 minsCuisine AmericanCalories 198 per serving
- On a pot with some Extra-Virgin Olive Oil (4 tablespoon) add the Onion (1/4) and stir it into the oil. Leave it to become golden brown and add the Arborio Rice (500 gram).
- Toast the rice for a few minutes then add Vegetable Stock (as needed) until you cover the rice, and cook for about 15 minutes.
- When the risotto is ready, add the Butter (7 tablespoon) and Parmesan Cheese (to taste) and stir very very well until butter melts. Spread out the risotto on a wooden board or tray and let it cool down faster.
- Cut the Provolone Cheese (to taste) and Fresh Mozzarella Cheese Ball (to taste) into small cubes.
ARANCINI HAM AND CHEESE, HOMEMADE SICILIAN RICE BALLS
From huffpost.com
Author Vincenzo's PlateEstimated Reading Time 5 mins
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) - SPICE HORIZON
From spicehorizon.com
Email [email protected]
ARANCINI - THREE CHEESE FRIED RISOTTO BALLS
From anaffairfromtheheart.com
MOZZARELLA STUFFED ARANCINI AKA ITALIAN RICE BALLS - FOR THE LOVE OF …
From 4theloveoffoodblog.com
ITALIAN RICE BALLS (THE BEST ARANCINI EVER) - MARCELLINA IN …
From marcellinaincucina.com
ARANCINI RECIPE (RICE BALLS): AN APPETIZING FINGER-FOOD
From healthyrecipes101.com
CHEESY ITALIAN ARANCINI BALLS - RECIPETIN EATS
From recipetineats.com
ITALIAN RICE BALLS {SICILIAN ARANCINI} - WELL SEASONED STUDIO
From wellseasonedstudio.com
ARANCINI (ITALIAN RICE BALLS) - COPYKAT RECIPES
From copykat.com
ARANCINI (BEST EVER ITALIAN RICE BALLS) - (HIP HIP) G O U R M E T
From hiphipgourmet.com
ITALIAN CREAM CAKE CHEESE BALL - THERESCIPES.INFO
From therecipes.info
GIADA ARANCINI RECIPE - THERESCIPES.INFO
From therecipes.info
ARANCINI RECIPE (FRIED RICE BALL STUFFED WITH CHEESE)
From foreignfork.com
HAM AND CHEESE ARANCINI ITALIAN FRIED RICE BALLS - WEBETUTORIAL
From webetutorial.com
ARANCINI – FRIED ITALIAN RICE BALLS - TASTY KITCHEN
From tastykitchen.com
BAKED RICE CAKE WITH HAM AND CHEESE | SAVEUR
From saveur.com
HAM AND CHEESE ARANCINI ITALIAN FRIED RICE BALLS
From recipefuel.com
ARANCINI RICE BALLS HAM AND CHEESE | HOW TO MAKE ITALIAN RICE ...
From vincenzosplate.com
ARANCINI (ITALIAN RICE BALLS) - HOW TO FEED A LOON
From howtofeedaloon.com
ARANCINI RICE BALLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE
From textcook.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE - FOOD.COM
From pinterest.com
SICILIAN ARANCINI (RICE BALLS) - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
CHEESY ITALIAN ARANCINI BALLS {ITALIAN RICE BALLS} - MESS FOR …
From messforless.net
CHEESY ARANCINI...ITALIAN RICE BALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
ITALIAN ARANCINI WITH HAM AND MOZZARELLA - COOKING WITH MANUELA
From cookingwithmanuela.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE - FOOD.COM
From pinterest.com
7 BEST ARANCINI RECIPES - PASTA.COM
From pasta.com
ITALIAN ARANCINI RICE BALLS RECIPE WITH DELICIOUS PASTA DIPPING SAUCE
From archanaskitchen.com
ARANCINI! ITALIAN FRIED RICE BALLS - MY SAVORY KITCHEN
From mysavorykitchen.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE
From pinterest.ca
ARANCINI (ITALIAN FRIED RICE BALLS) - COOKBOOK - APPLIANCE.RECIPES
From appliance.recipes
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE - FOOD.COM
From pinterest.ca
ARANCINI RICE BALLS WITH CHEESE - JERNEJ KITCHEN
From jernejkitchen.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE - FOOD.COM
From pinterest.ca
ARANCINI (CHEESY ITALIAN RICE BALLS) RECIPE | MYRECIPES
From myrecipes.com
HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS) RECIPE - FOOD.COM
From pinterest.ca
RICE AND CHEESE BALLS | ARANCINIS | LEFT OVER RICE RECIPE
From artofpalate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love