QUICK AND EASY
WAY TO MAKE ARANCINI
Make more than 180 arancini per hour with this single, easy to use mold.  Made in Sicily of certified non-toxic plastic suitable for contact with food.  Pointed and round shape molds are available.
Arancini

Fried Stuffed Rice Balls
Arancini Stuffed with Meat, Peas,
Tomato Sauce and Cheese
These little rice balls are known as arancini, or little oranges, because of their golden crust, which gives them the appearance of an orange.  They can be stuffed with various types of cheese, meats, or chopped vegetables. Arancini are served as snack food in bars and cafes all over Sicily. Fried stuffed rice balls are also called suppli di riso in some areas of Italy.  When mozzarella is added to the filling, they are called suppli al telefono (telephone rice balls) because the melted cheese pulls out like a long telephone wire.  Arancini can be assembled in advance and refrigerated before frying, or they can be fried and kept in a warm oven for up to an hour.  Serve with some Traditional Tomato Sauce for dipping.
Arancini Stuffed with Meat, Peas,Tomato Sauce, and Cheese

(Makes about twelve 2-inch rice balls)

Ingredients:

Rice:
3 cups chicken broth
1 tablespoon olive oil
1 cup Arborio rice
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and pepper

Filling:
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
4 ounces ground beef
3/4 cup Traditional Tomato Sauce
1/4 cup peas
Salt and pepper
2 ounces mozzarella, cut into 1/2-inch cubes

Coating:
1 cup flour
2 cups bread crumbs
2 eggs
Vegetable oil for frying

Directions:

To make the rice:
Bring the chicken broth to a simmer in a saucepan.
In a large skillet over medium heat add the tablespoon of oil and the rice.  Stir the rice to coat it with the oil and let it cook for about 1 minute.  Add a ladle of the simmering broth to the rice, stirring frequently.  Continue to add the broth, one ladle full at a time, making sure to wait until the rice has soaked it all up before adding in another. Continue cooking the rice in this way for about 20 minutes; at this point the rice should be fully cooked.  Stir in the Parmesan cheese and set aside to cool for 15-20 minutes. Stir in the beaten egg; season with salt and pepper.  Allow to cool completely.

Line a baking sheet with parchment paper. Use a 2-inch cookie scoop to form the rice balls and place them on the prepared baking sheet.  Refrigerate while you prepare the filling.

To make the filling:
Heat the oil in a skillet over medium heat.  Add the onion and saute until tender and translucent, about 10 minutes.  Add the garlic and saute for 1 minute.  Add the meat, break it up with a wooden spoon, and cook until brown.  Add the tomato sauce and simmer until thickened, about 15 minutes.  Remove from heat and stir in the peas. Season with salt and pepper.  Cool to room temperature.

To assemble the arancini:
Place the flour and breadcrumbs on separate plates.
In a small bowl, lightly beat the eggs.

Remove the rice balls from the refrigerator.  To form each arancini, place a rice ball in one hand and with your other hand flatten the ball into a cup-shape. Place 1 teaspoon of the meat filling in the center. Place one cube of mozzarella in with the filling.  Mold the rice over the filling, shaping it into a ball. (Wet your hands with a little water if they get too sticky)  Place the balls back onto the parchment lined baking sheet and refrigerate them for about 15 minutes. Take the rice balls out of the refrigerator and, one at a time, roll each ball in the flour, then the eggs, and then the breadcrumbs. Place the coated rice balls on the same baking sheet and refrigerate them for about 1 hour to make sure that they are nice and firm.

Fill a deep fryer with about 3 inches of oil.  Heat the oil to 375 degrees F.
Gently add a few of the rice balls into the oil. Fry until golden brown and crisp all over, about 2-3 minutes. Using a slotted spoon, remove and transfer to paper towels. Fry the remaining balls in the same way. Serve hot with additional tomato sauce for dipping (optional).
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NICE WAY TO SERVE ARANCINI
Step-by-Step Photo Instructions for Forming Arancini:
Place a rice ball in one hand
With your other hand flatten the ball into a cup shape
Put 1 teaspoon of the meat filling in the center
Add 1 cube of mozzarella to the center
Re-shape the rice ball around the filling
Roll the rice ball in your hands to get a round ball
Roll each rice ball in flour and then the beaten eggs
Finally roll each rice ball in the breadcrumbs
Completed rice balls ready to be fried
Rice balls after frying
Arancini served with tomato sauce for dipping