Risotto Rice Balls Arancini Food

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 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.

RISOTTO RICE BALLS (ARANCINI)

Steps:

• To a bowl add the risotto, eggs and 1/2 cup (82 grams) breadcrumbs. Mix well. Add the remaining cup of breadcrumbs to a small bowl with the salt and mix well.
• Scoop out 2 tablespoons of the rice and place in the palm of your hand to form a ball. Use your finger to push a hole to the center. Insert a square of mozzarella, cover and reform the ball around the cheese.
• Roll each ball in the breadcrumbs to coat well. Repeat until all the balls are made.Add the vegetable oil to a large saucepan and heat to 350°F/180°C. The oil is ready when you add a little of the breadcrumbs and they sizzle.
• Use a slotted spoon to carefully lower the balls into the oil, don't overcrowd the pan. Fry for 3-5 minutes, until golden brown. Remove and drain on a paper towel. Repeat with all of the rice balls. Remove and drain on a towel or cooling rack. Serve warm.

BAKED LEFTOVER RISOTTO CHEESY RICE BALLS (ARANCINI)

Steps:

• Preheat to oven to 425F and line a baking sheet with parchment paper
• Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper
• Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture
• Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto
• Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls
• Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
• Serve with some marinara and enjoy. To freeze see notes below.

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.