ARANCINI DI RISO
In Italy, arancini balls are often served as a side dish, like bread. Our arancini recipe features a ground beef and green pea filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 11 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape 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 egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 342mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
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.
ARANCINI DI RISO: SICILIAN RICE BALLS
Provided by Christina Conte
Number Of Ingredients 15
Steps:
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
- To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Nutrition Facts : Calories 525 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 520 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
RISOTTO CROQUETTES: ARANCINI DI RISO
Provided by Food Network
Time 14h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
- Separate 1 egg and reserve the yolk.
- In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
- Whisk two eggs in a medium bowl.
- Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
- Roll, roll, roll your risotto into balls.
- One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
- Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
- When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
- The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
- Remove the risotto balls to paper towel-lined plates.
ARANCINI DI RISO (RICE BALLS)
Make and share this Arancini Di Riso (Rice Balls) recipe from Food.com.
Provided by Phil Franco
Categories Long Grain Rice
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
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, rice, 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 rice mixture for each, form the rice 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.
Nutrition Facts : Calories 85.3, Fat 2.4, SaturatedFat 1.1, Cholesterol 25.7, Sodium 221.3, Carbohydrate 11.7, Fiber 0.5, Sugar 0.6, Protein 3.9
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The Origin of Arancini di Riso
Arancini di riso originated in Sicily, Italy. The word “arancini” translates to “little orange” in Italian, which is the dish’s shape and color. Arancini di riso was first made as a way to reuse leftover risotto. Cooks would take the cold risotto and shape it into balls, then deep-fry them for a delicious snack or meal. Over time, the dish has evolved to include different fillings, such as ground meat, peas, and saffron.The Ingredients of Arancini di Riso
The main ingredient in arancini di riso is risotto, which is a type of rice that is cooked in broth until it is creamy and coated in a layer of starch. The other ingredients include cheese, tomato sauce, onion, garlic, and spices.Risotto
Arborio or Carnaroli is the best type of rice to use for making risotto. These varieties of rice are high in starch and have a short grain, which helps them absorb liquid slowly and evenly. They give the risotto a creamy texture and a nutty flavor.Cheese
A commonly used cheese in arancini di riso is mozzarella, which gives a gooey texture when melted. Other cheeses that can be used include parmesan, gouda, or cheddar.Tomato sauce
Tomato sauce is a classic ingredient in arancini di riso. It adds a tangy and sweet flavor to the dish.Onion and garlic
Onion and garlic are aromatic ingredients that carry flavor in the dish. They add character and depth to the dish.Spices
Herbs such as parsley, basil, and oregano can be used to enhance the flavor of the arancini di riso. Spices like red pepper flakes or paprika can also be used to add a bit of heat to the dish.The Recipe for Arancini di Riso
While there are variations in arancini di riso recipes, a classic recipe for arancini di riso typically includes the following instructions:Ingredients
- 2 cups of risotto
- 1/2 cup of tomato sauce
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of grated parmesan cheese
- 1/2 cup of breadcrumbs
- 1/2 cup of all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the risotto, tomato sauce, onion, garlic, mozzarella cheese, and parmesan cheese.
- Shape mixture into small balls, using an ice cream scoop, and place them on a baking sheet covered with parchment paper.
- In a separate bowl, mix together the flour and breadcrumbs.
- Dip each ball in the flour mixture, then in the beaten eggs, and then in the breadcrumbs.
- Heat oil in a deep pan or frying pot over medium heat.
- Place the balls in the heated oil, and fry them until they are golden brown on all sides.
- Drain the balls on a paper towel-lined plate to remove any excess oil.
- Enjoy!