Sals Rice Balls Arancini Food

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.

SAL'S RICE BALLS (ARANCINI)

Steps:

• For the filling: Crush the tomatoes with an immersion blender.
• In a 4-quart pot, heat the olive oil over medium heat. Add the onions and saute for 3 minutes. Add the carrots and celery and cook until tender. Add the beef and pork and cook, breaking up the meat with a spoon, until browned. Add the crushed tomatoes, increase the heat and bring the mixture to a boil. Add the salt and pepper, reduce to a simmer and let cook for 20 minutes. Add the peas and simmer for 10 more minutes. Remove from the heat and spread on a baking sheet to cool.
• For the rice: In a 6-quart pot, bring the chicken stock, butter, salt and saffron to a boil. Add the rice and simmer, uncovered, stirring 2 or 3 times, until tender and the liquid is absorbed, about 25 minutes. Remove from the heat and add the grated pecorino and black pepper. Stir to mix well. Spread on a baking sheet to cool.
• For the breading: In a large bowl, combine the breadcrumbs, pecorino, salt and pepper.
• For assembly: Place the eggs in a shallow bowl and the flour in another shallow bowl. Scoop some rice into 1 hand to make a half a ball. Add 1 teaspoon of the meat filling and 1 teaspoon of the shredded mozzarella. Add more rice on top to form into a ball. Dredge the rice ball in the flour, then the beaten egg and then in the seasoned breadcrumbs. Repeat and assemble more balls with the remaining rice, filling and breading.
• Heat the oil in a large pot or deep fryer to 350 degrees F. Fry the rice balls, in batches if necessary, until golden, about 3 minutes.

ARANCINI (ITALIAN RICE BALLS)

Steps:

• In a bowl lightly beat 2 eggs.
• Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.
• Press a cheese cube into each ball then reshape rice balls.
• Place the flour into a small bowl.
• Whisk 2 eggs in a small bowl.
• Place the dry breadcrumbs in a small bowl.
• Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
• Drain on paper towels.

ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)

Steps:

• Wash rice and cook in 4 cups boiling, salted water until tender.
• Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
• Add mushrooms and cook 1 minute more.
• Add tomato paste and 1 cup warm water and cook 30 minutes.
• Add salt and pepper.
• Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
• To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
• Mix rice well.
• Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
• Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
• Can be served plain or with additional gravy.

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 (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.

ARANCINI RICE BALLS

Steps:

• Scald tomatoes in boiling water, drain, peel, and seed them.
• Chop pulp.
• Chop onions finely.
• Dice provolone and mozzerella.
• Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
• Add ground beef and let it brown through.
• Add 3 ounces white wine and let evaporate on high heat.
• Flavor with a pinch of salt and pepper.
• Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
• Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
• Add peas and cook for 2-3 minutes.
• Flavor with salt and pepper.
• Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
• Remove mixture from heat, pour in a bowl and allow to cool.
• Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
• Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
• Add rice, cook for 1-2 minutes, stirring with wooden spoon.
• Pour in remaining white wine, and let it evaporate on high heat.
• Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
• Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
• Stir with wooden spoon til ingredients are perfectly mixed.
• Place rice in a wide dish and allow to cool slightly.
• To prepare arancini balls, roll rice into many little balls the size of a mandarin.
• Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
• Plug the hole with some rice.
• Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
• Roll rice balls first in egg, then in breadcrumbs.
• Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
• When they turn an even golden color, drain and dry them on paper towels.
• Serve hot.

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.