ARANCINI WITH MARINARA SAUCE (AS SEEN ON MARTHA STEWART)

Arancini With Marinara Sauce (As Seen on Martha Stewart) image

I was so glad to come across these! I used to get something similar at a local restaurant but they no longer make this menu item. I haven't tried these yet but I watched them being made and it seemed very easy. These can be frozen for up to three months and re-heated in the oven or microwave.

Provided by Ethans Mom

Categories European

Time 33m

Yield 20 balls, 10 serving(s)

Number Of Ingredients 12

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Ingredients

4 cups arborio rice
1 tablespoon olive oil
3 -4 garlic cloves, finely chopped
5 large eggs
1 1/2 cups freshly grated parmigiano-reggiano cheese
1 1/2 cups Italian seasoned breadcrumbs
2/3 cup finely chopped fresh flat-leaf parsley
coarse salt & freshly ground black pepper
1 lb fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
1/2 lb prosciutto, thinly sliced, halved and folded into quarters
canola oil, for frying
marinara sauce

Steps:

Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and garlic powder; stir to combine. Season with salt and pepper.
Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce (I have posted this!).

Nutrition Facts : Calories 591.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 137.7, Sodium 843.8, Carbohydrate 77.8, Fiber 3.3, Sugar 1.7, Protein 25.7