Makes 15 balls
I had Arancini one time in Italy and have been wanting to make them ever since. However there are a few steps to them and therefore you need some time to get them done. They are great as a meal or an appetizer. Lay them on top of my marinara sauce, and this becomes a delicious recipe. Update: you can also bake these instead of frying them by baking them for 30 minutes at 400 degrees F.
Ingredients - Rice
2 tbsp unsalted butter
2 cups Arborio rice
½ tsp crushed saffron
4 cups vegetable broth
Water as required
¼ cup grated parmesan cheese
Another 2 tbsp unsalted butter
Salt and pepper to taste
Ingredients - Meat Sauce Filling
1 tbsp olive oil
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrots
1 ½ cup ground pork
½ cup white wine
1 tsp salt
½ tsp cayenne pepper
½ tsp rosemary
½ tsp thyme
¼ cup tomato paste
1 ½ cup tomato passata
½ cup frozen green peas
Fresh mozzarella cheese in ½ inch cubes
Ingredients – To Form Rice Balls
½ cup flour
3 eggs
½ cup water
½ tsp salt
4 cups panko
Vegetable or canola oil for frying
Parsley and grated parmesan cheese for sprinkling
Making the Rice
On high heat, melt butter in saucepan, add rice and sauté for two minutes
Combine broth and saffron and pour into rice
Bring to a boil then reduce heat to low
Cover and simmer for 15 – 20 minutes until liquid has been absorbed
Try if rice is cooked, if not add ¼ cup water at a time and let simmer covered until cooked
Stir in parmesan, butter, salt and pepper to taste
Spread rice onto a large baking sheet and let cool
Making the filling
Heat oil in saucepan over high heat. Add onion, celery and carrots and sauté until onions are translucent
Add pork and fry until browned
Pour in wine and spices and let cook until liquid has been absorbed, about five minutes
Stir in tomato paste and passata, reduce heat to medium low
Simmer ten minutes stirring occasionally
Add peas and simmer for ten minutes or until peas are tender
Sauce should be think, not liquidy. If it is liquidy keep cooking until the sauce is thickened
Place filling into a bowl and let cool
Making the Arancini
Once the rice and filling is completely cooled it is time to shape the balls
Place a heaping tablespoon of rice in the palm of your hand
First flatten the rice then shape it into a hollow bowl shape
Spoon in about 1 tsp of filling into the center and 1 cube of mozzarella
Gently close the rice around the filling to form a round ball, you may have to add extra rice to ensure the filling is fully enclosed. Place ball on a baking sheet
Whisk together flour, eggs, water and salt in a bowl
Spread panko on a plate
Roll each ball into the egg mix then roll into panko until fully coated
Heat about 1.5 inches of oil in deep frying pan to about 360°F
Fry 4 – 5 rice balls at a time being careful not to overcrowd the pan
Using a slotted spoon turn the balls until they are evenly golden brown
Scoop them on to a paper towel-lined baking sheet to drain of oil
Serve on top of marinara sauce and sprinkle with parsley and parmesan cheese
Comments