BAKED ITALIAN RICE BALLS (ARANCINI) WITH CREAMY MARINARA DIPPING SAUCE
These Baked Italian Rice Balls are baked until crispy instead of fried. A soft, slightly cheesy and risotto-filled centered PLUS a crisp, herby and lightly breaded exterior. The perfect appetizer or healthy side!
Provided by Ceara
Categories Appetizer
Time 55m
Yield 11 rice balls
Number Of Ingredients 19
Steps:
- Simmer risotto rice in 1 cup of water + 1 cup of vegetable broth with tomato sauce, herbes de provence, sea salt and paprika.
- While the rice is cooking, prepare the bread crumb mixture. Stir together all of the bread crumb ingredients in a medium size bowl (breadcrumbs through to optional cayenne powder). Set aside 3 tbsp of the bread crumb mixture (you will mix this in with the cooked rice).
- Once the rice is cooked, add in the nutritional yeast and 3 tbsp of the bread crumb mixture to the warm rice. Stir together, cover and leave to cool in the fridge for 30 minutes.
- Once rice is cool, pre-heat oven to 400F/200C. Line a baking sheet with parchment paper. With an ice cream scoop (or spoon), scoop rice mixture onto a lined baking sheet. You should have 11 equal sized balls on the baking sheet.
- Prepare a small bowl of cold water to dampen your hands slightly before rolling the rice balls. This helps the breadcrumbs to stick to the rice balls and helps the rice to not stick to your hands. Roll the rice mixture into round balls. Dip them generously into the breadcrumbs and place again on the baking sheet. Do this with all the rice balls until they are all evenly round and coated with the breadcrumb mixture.
- Bake for 25 minutes until crispy and brown. Broil for the final two minutes (but watch them closely not to burn the rice balls) to make them extra crispy. Leave to cool for 10 minutes before eating - they are hot!
- Toss all the ingredients for the dipping sauce into a blender and blend until creamy (I used an immersion stick blender but any blender should do). Serve the warm rice balls fresh out of the oven with the cold creamy marinara dipping sauce.
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
SIMPLE ARANCINI, GLUTEN FREE, EGG FREE
This is a really quick and easy way to turn left over risotto into delicious gooey balls. After looking at other arancini recipes on here loaded with eggs, butter and cheese and unnessary processes I thought I'd better post this just so people know there's an alternative that is really simple and yummy and also great for kids to make (except for the frying) For vegan risotto just use olive oil and don't add cheese. Using a good quality stock will make a huge difference to the resulting flavour. Also add extra salt to taste because normally the parmesan would add a lot of salt. The rissotto should be cold and quite thick and firm. If it's a bit wetter you can roll it and put it in the freezer for a few minutes. You can also roll them way ahead of time and fry them when needed. And yes they really do hold together beautifully without eggs. Enjoy
Provided by canthelpmyself
Categories Very Low Carbs
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
- Heat the oil and deep fry until dark golden brown.
- For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.
Nutrition Facts :
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