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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