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
FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
RISOTTO BALLS (ARANCINI)
My Italian grandma made these risotto balls for me. I still request them when I visit her, and so do my children. These can be made ahead of time and frozen. They are also delicious served as a vegetarian main course with a salad. -Gretchen Whelan, San Francisco
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 125mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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.
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.
BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN
A delicious main course that is full of flavor, but minus the cheese, egg and frying pan! It is a bit messy to make, but you can make ahead and freeze. Sweet potato is enhanced with cashews and nutritional yeast to make a super savory (almost cheesy) flavor. Then it's wrapped in risotto and rolled in bread crumbs before baking. Yum!
Provided by Wish I Could Cook
Categories Yam/Sweet Potato
Time 1h10m
Yield 24 Rice Balls, 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling:.
- Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
- Meanwhile, combine all other filling ingredients in a food processor until smooth.
- Stir together well.
- Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
- Place in freezer to cool to make them easier to handle.
- Risotto:.
- Saute onion in large saucepan until tender. Add garlic.
- Add the dry rice and stir constantly for 2 minutes.
- Add the white wine stir until absorbed.
- Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
- Assembly:.
- Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
- Can be frozen at this point.
- Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
- Serve with marinara sauce.
Nutrition Facts : Calories 290.6, Fat 5, SaturatedFat 1, Sodium 75.6, Carbohydrate 50, Fiber 2.6, Sugar 1.8, Protein 5.7
CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)
Provided by á-8003
Number Of Ingredients 7
Steps:
- In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.
SPINACH ARANCINI (RICE BALLS)
Make and share this Spinach Arancini (rice Balls) recipe from Food.com.
Provided by DeSouter
Categories Rice
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes.
- Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.
- Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano.
- When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
- When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
- Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
- In a heavy large pan, heat vegetable oil to 350 degrees F.
- Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
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 @MakeItYours
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.
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.
SICILIAN RICE BALLS (ARANCINI)
Every Thanksgiving we had these fabulous rice balls. I finally sat my mom down and asked her to teach me how to make them and they became my responsibility for every family gathering after that. They are crispy outside and delicious and moist inside. I hope you enjoy! Mangia!
Provided by Barbara Nazworth
Categories Rice Sides
Time 2h
Number Of Ingredients 16
Steps:
- 1. Before starting meat mixture you may want to start you rice cooking. Now MAKE MEAT MIXTURE: Combine raw meat with salt and pepper, garlic powder and basil. It is optional to add tomato paste, I prefer it. Add grated cheese and blend. Brown meat over medium flame, add onion, cook til transparent. Set aside to cool.
- 2. MAKE RICE MIXTURE: Cook rice in 2 quarts salted boiling water until kernels crush easily between thumb and finger. Make sure they are not kernelly tasting, but not mushy either. HINT: Sometimes a slightly less than a 2:1 ratio for cooking the rice helps. Just make sure they can crush easily between thumb and finger. Drain water from rice if any left.
- 3. Add butter, cheese and 2 beaten eggs to rice mixture. You may want to taste the mixture to determine if more salt is needed. Mix well and let cool in refrigerator. If it is too hot you will burn your hands.
- 4. PREPARATION OF RICE BALL: Prepare a pie pan of italian bread crumbs I add some pecorino romano and parsley flakes to the bread crumbs, but it is optional. In another pie pan or bowl place well beaten eggs.
- 5. PREPARE YOUR STATION: Rice Mixture, Meat Mixture, egg mixture and then Bread crumbs. Now place 2 tbsp (more or less) of rice mixture in palm of hand. Make a well of rice and put in some meat mixture.
- 6. Mold the rice around the meat mixture to form a ball. If you misjudge and can't close over the meat mixture, add a small amount of rice mixture and press firmly to make the ball.
- 7. Dip the rice balls in the beaten eggs and then roll in the bread crumbs. Again press firmly.
- 8. Fry in deep hot oil until golden brown on all sides. You can use a fry pan, but it is much easier to use a deep fat fryer. Do not fry more than 3 at a time. Remove balls with slotted sppon and drain on absorbent paper. Service hot!
- 9. This will make about 20 to 30 rice balls, more or less, depending on how big you make the rice ball. I believe that eating them fresh out of the fryer is better! Hot and Crispy! Mangia!
ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)
My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.
Provided by Dee514
Categories Beef Organ Meats
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
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.
SPINACH ARANCINI (RICE BALLS)
I used to live in Sicily, and these were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much. While so many versions include only cheeses and meats, this version is a delightful combination of white cheese and spinach. We love it! This can be made the night or a couple of days ahead of time, and cooked at the last minute for a surprising treat for guests. I like to serve mine on a bed of fresh Radicchio. Some people enjoy dipping them into Marinara or sour cream based dips. Enjoy!
Provided by NM Dawn
Categories Appetizers and Snacks Cheese
Time 5h25m
Yield 10
Number Of Ingredients 16
Steps:
- Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
- Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
- Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
- Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
- Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 66.8 g, Cholesterol 71 mg, Fat 26.6 g, Fiber 2.6 g, Protein 20.5 g, SaturatedFat 8.4 g, Sodium 1281 mg, Sugar 3.1 g
ARANCINI DI FUNGHI (MUSHROOM RISOTTO BALLS) BY THE BRUNETTE BAKER
Steps:
- In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon canola oil over medium heat. Add onions and cook for several minutes until translucent. Add in uncooked Arborio rice and stir, allowing butter and oil to completely coat the rice. Sauté for a couple minutes or until rice begins to release a nutty aroma. Add white wine and stir until the rice has completely absorbed the liquid. Add the mushrooms and a cup of hot broth, stirring constantly until liquid is absorbed. Continue this process until the rice takes on a creamy consistency and the starches begin to release. Rice should be al dente; tender, but firm to the bite. Add butter, cheese, and salt; stir until melted. Refrigerate risotto for several hours or overnight for best results. To make risotto balls: With dampened hands, form risotto into 1 or 2 inch balls, depending how large you would like them. Stuff a cube of mozzarella inside, squeeze firmly, and then roll in breadcrumbs. In a deep saucepan, fill pan with enough canola oil to cover risotto balls and heat to 365ºF. Place balls into hot oil, two at a time, frying until they turn golden brown and cooked throughout - about 2 minutes. Using a slotted spoon, remove from oil and transfer to a paper towel-lined plate. Serve warm with a side of marinara sauce.
UN-FRIED ARANCINI (RICE BALLS)
Make and share this Un-Fried Arancini (Rice Balls) recipe from Food.com.
Provided by Shawn C
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- put rice in blender or food processor or a coffee grinder. Pulse on and off in 2 second intervals until the rice is broken into smaller pieces (about half of their original size).
- put rice into a sauce pot with 1 1/4 c water and the saffron. bring to a simmer over high heat, then reduce the heat to medium, season very lightly with salt. cover and cook until all the liquid is absorbed. about 15 mintues.
- heat oven to 375.
- scrape the rice into a steel bowl with a rubber spatula. add the basil and the parmigana-reggiano. season with salt and pepper.
- place in the freezer for about 4-5 minutes to cool.
- cut the mozzarella into 12 equal bit size nuggets. remove the rice mixture from the freezer. form into 12 equal size loose balls. place a piece of cheese in center of each ball and then form in a tight ball, sealing in the cheese completely.
- repeat until all balls are completely formed, place in freezer for 2-3 minutes to tighten up.
- place flour, egg whites and panko in 3 different shallow bowls. lightly season with panko and flour with salt and pepper.
- remove balls from freezer coat them in small batches, first coat the ball with flour (knock off excess) then into the egg whites and finally the panko. place finished ball on a baking sheet with a wire rack.
- once all balls are coated , place in the oven and cook until he panko is toasted and crisp. if the cheese starts to pop out of the shell, its time to remove from the oven.
- heat your tomato sauce and serve with the baked rice balls.
Nutrition Facts : Calories 289, Fat 6.2, SaturatedFat 2.6, Cholesterol 11.3, Sodium 420.5, Carbohydrate 45.7, Fiber 3.4, Sugar 3.6, Protein 12.4
RICE BALLS (ARANCINI)
Recipe from Father Vince Bommerito as seen on Ciao America with Mario Batali. Put here for safekeeping and this is definately at keeper! Serve with your favorite marinara for dipping.
Provided by CABarbieQue
Categories Weeknight
Time 20m
Yield 16-20 Rice Balls, 4 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
Nutrition Facts : Calories 1778.1, Fat 153.1, SaturatedFat 31.9, Cholesterol 347.6, Sodium 941.4, Carbohydrate 54.3, Fiber 3.2, Sugar 5.5, Protein 44.3
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Understanding Arancini Balls Recipes
Arancini balls are one of the most popular and cherished appetizers in Italian cuisine. These small, savory, bite-sized balls have a crispy outer shell and a flavorful stuffing made of rice, cheese, and meat. Arancini balls are the perfect treat for any occasion, from parties and gatherings to family dinners and special events. Arancini balls recipes come in a variety of styles, flavors, and textures. Traditional Sicilian arancini balls, also known as arancine, are made with Arborio rice, saffron, and a filling of ragù, peas, and mozzarella cheese. However, different regions and cooks may have their own unique twists on this classic recipe.Ingredients
The ingredients for arancini balls can vary depending on the recipe, but some common ingredients include: - Arborio rice - Onion - Garlic - Beef, pork, or chicken - Tomato sauce - Cheese (mozzarella, parmesan, or pecorino romano) - Egg - Bread crumbs - Olive oil or vegetable oil for fryingPreparation
The preparation of arancini balls usually involves the following steps: 1. Cook the rice: Rinse the rice and then cook it according to the package directions until it is tender but not mushy. 2. Make the filling: In a separate pan, sauté the onion and garlic until they are soft and translucent. Add the meat and cook until it is browned. Then add the tomato sauce and cook until the sauce has reduced. 3. Combine the rice and the filling: Once the rice and the filling are cooked, mix them together in a large bowl. 4. Form the balls: Take a small handful of the mixture and form it into a ball, about the size of a golf ball. 5. Coat the balls: Dip each ball into the beaten egg and then coat it with bread crumbs. 6. Fry the balls: Heat the oil in a dutch oven or deep frying pan until it is hot. Fry the balls, a few at a time, until they are crispy and golden brown.Variations
Once you have mastered the basic recipe for arancini balls, you can experiment with a variety of different fillings and flavors. Some possible variations include: - Spinach and feta filling: substitute the meat filling for a mixture of spinach, feta cheese, and ricotta cheese. - Mushroom and truffle filling: sautéed mushrooms, truffle oil, and parmesan cheese make a rich and savory filling. - Seafood filling: mix cooked and chopped shrimp or crab meat with a creamy béchamel sauce. - Vegetarian filling: substitute the meat filling for a mix of roasted vegetables, such as eggplant, zucchini, bell peppers, and tomatoes.Tips and Tricks
- Use a fine grain rice, such as Arborio or Carnaroli, to ensure that the rice sticks together and forms a compact ball. - Let the rice and filling mixture cool down completely before forming the balls. This will make the balls easier to handle and less likely to fall apart. - Fry the balls in batches and make sure not to overcrowd the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy and greasy arancini balls. - Serve the arancini balls immediately after frying to ensure maximum crispiness. However, if you have leftovers, you can reheat them in the oven or air fryer for a few minutes to bring back some of the crunch.Conclusion
Arancini balls recipes offer a delicious and versatile way to enjoy Italian-style appetizers that can cater to every taste and preference. Whether you prefer traditional Sicilian arancine or want to explore new and exciting flavors, arancini balls are sure to impress and delight your guests. With a little patience and practice, you can master the art of making these savory treats and add them to your list of go-to party foods.Valuable Tips When Making Arancini Balls Recipes
Arancini balls are a delicious and popular Italian delicacy. They are made from a combination of cooked rice, cheese, and various fillings, shaped into balls, and rolled in breadcrumbs before being deep-fried. If you are planning to make arancini balls at home, there are some tips that can help you achieve the best results.
1. Use the Right Rice
The type of rice you use is essential. Arborio is the perfect type of rice to use when making arancini balls. Arborio rice is short-grained and sticky, which makes it perfect for holding the ball shape. It also releases starch when cooked, which gives the arancini balls that classic creaminess.
2. Cook the Rice Correctly
Cooking the rice correctly is crucial in making the perfect arancini balls. It should be cooked until it is tender but still firm. Overcooked or mushy rice will make the arancini balls too soft and lose their shape.
Here are the steps for cooking perfect arancini rice:
- Rinse the rice several times under running water to remove excess starch.
- Add rice to a pot of boiling salted water.
- Cook rice for 15-20 minutes or until tender but still firm.
- Drain the rice and spread it out on a tray to cool.
3. Chill the Rice
After cooking the rice, you need to chill it before forming into balls. Chilling helps to firm up the rice and makes it easier to mold into balls.
You can chill the rice in the fridge for at least 2 hours or overnight. Alternatively, you can spread it out on a baking sheet and place it in the freezer for 30 minutes.
4. Choosing the Right Filling
The filling is one of the essential components of arancini balls. You can add a variety of fillings to the rice mixture, such as cheese, meat, vegetables, or even mushrooms.
You need to choose a filling that is not too watery or too dry. If it is too watery, it can make the rice too soggy and lose its shape. A dry filling can make the arancini balls too hard and firm.
5. Use High-Quality Cheese
High-quality cheese is essential for making delicious arancini balls. Mozzarella is the most common cheese used in arancini balls. It has the perfect amount of stringiness and meltedness when it is cooked.
You can use other types of cheese such as Parmesan, Asiago, or Gorgonzola mixed with mozzarella. It is essential to use fresh, high-quality cheese to get the best results.
6. Shape Arancini Balls Evenly
Shaping the arancini balls evenly is one of the critical factors in making perfect arancini balls. If the balls are not shaped evenly, they may not cook evenly, and the filling may not be distributed correctly.
You can use an ice cream scoop to measure the rice mixture and shape them into balls. Make sure to compact the rice mixture tightly to avoid any air pockets.
7. Coat with Breadcrumbs
The breadcrumbs add a crispy and crunchy coating to the arancini balls. You need to ensure that you coat them evenly to get the best results.
You can use plain breadcrumbs or seasoned breadcrumbs to add some extra flavor to your arancini balls. You can also use panko breadcrumbs, which are lighter and crunchier than regular breadcrumbs.
Before coating the arancini balls, you can dip them in flour or beaten egg, which helps the breadcrumbs adhere better to the balls.
8. Fry the Arancini Balls at the Right Temperature
Frying the arancini balls at the right temperature is essential to achieve the perfect crunch and avoid greasiness. The oil should be heated to 350°F, and you need to maintain this temperature throughout the cooking process.
If the oil is not hot enough, the arancini balls will absorb too much oil and become soggy. If the oil is too hot, the arancini balls will burn on the outside and be raw on the inside.
You can fry the arancini balls in small batches to avoid overcrowding the pan and allowing them to cook evenly. Each batch should take around 3-5 minutes to cook until golden brown.
9. Drain on Paper Towels
After removing the arancini balls from the oil, they need to drain on paper towels to remove any excess oil. This helps to keep the arancini balls crispy and not overly greasy.
You can also keep the fried arancini balls warm in the oven at 200°F until you are ready to serve them.
10. Serve with Dipping Sauce
Arancini balls are usually served with a dipping sauce on the side. The most popular dipping sauce is marinara sauce, but you can use any sauce you prefer, such as arrabbiata, pesto, or aioli.
You can also add some garnish like parsley, basil, or grated cheese on top of the arancini balls to add extra flavor and visual appeal.
Conclusion
Making perfect arancini balls may seem intimidating, but by following these tips, you are guaranteed to achieve delicious and crispy arancini balls every time. Remember to use the right rice and chill it to mold it easily. Choose high-quality cheese and the right filling, shape the balls evenly with breadcrumbs, and fry them at the right temperature. Drain on paper towels and serve with some tasty dipping sauce.