Rice Timbale Like Baked Arancini Food

ARANCINI, ITALIAN RICE BALLS

Steps:

• In a medium saucepan, heat the olive oil over medium heat.
• Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
• Stir in the rice.
• Add the chicken stock and bring to a boil then lower to a simmer.
• Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
• Remove the bay leaf and discard it.
• Once the rice is cooked, transfer to a bowl and cool completely.
• When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
• Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
• Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
• Combine the prosciutto and mozzarella together in a small bowl.
• With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
• Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
• Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
• Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
• Cover with plastic wrap and then chill for 30 minutes.
• In the meantime, line a cookie sheet with paper towels and place it next to your stove.
• Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
• Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
• Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
• When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
• Repeat with the remaining rice balls.
• Serve while hot alongside a crispy salad or wth your favourite tomato sauce.

SAUSAGE-AND-RICE TIMBALE

Steps:

• Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
• Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
• Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
• Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
• Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

QUINOA ARANCINI

Steps:

• In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs.
• Heat up the oven to 400 and bake for 30-35. Serve hot.

OVEN-BAKED MOZZARELLA-STUFFED ARANCINI

Steps:

• Combine rice, water, 1 whole green onion and garlic in a saucepan.
• Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
• Remove from heat, transfer to a bowl, and cool.
• Remove and discard green onion.
• Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
• Finely chop the rest of the green onions.
• Fold eggs, parsley, Romano and onions into rice.
• Spread breadcrumbs on a large plate.
• Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
• Repeat with the rest of the ingredients.
• Drizzle arancini with the reserved oil.
• Bake 20-25 minutes or until outside is crisp and brown.
• Meanwhile, warm marinara sauce.
• Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle 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.