Cookbook:Arancini (Italian Fried Rice Balls)
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Ingredients[edit | edit source]
Rice Mixture[edit | edit source]
- 1 lb of arborio rice (this is the type of rice used to make risotto)
- 4 oz of fresh mozzarella, grated
- ¼ cup of grated Parmesan cheese
- ground black pepper
Filling[edit | edit source]
Assembly and cooking[edit | edit source]
- 1½ cups of breadcrumbs
- 1 cup of all-purpose flour
- 2 eggs
- a little olive oil
- Vegetable oil for frying
- 2 cups of your favorite marinara sauce
Procedure[edit | edit source]
Prepare rice[edit | edit source]
- Boil the rice in salted water until soft. Drain it well.
- Mix in the grated cheese and some freshly ground black pepper. Let it cool.
Assembly[edit | edit source]
- Prepare filling by combining chopped ham and butter.
- Spread the breadcrumbs in a plate or a serving tray. Spread the flour on another plate.
- Put the eggs in a bowl and beat them a little.
- Spread a spoonful of the cooled rice it in your hand. Add some filling in the middle, and use your other hand to close the rice over the filling. Set aside.
- Continue shaping rice balls with the remaining rice and filling. The finished balls should be the size of a small lemon.
- Roll the balls in the flour. Dip them in beaten egg. Roll in the breadcrumbs to coat.
Cooking[edit | edit source]
- Heat a few inches of oil in a large pan. Fry the balls, turning occasionally, until golden brown all over.
- Place finished arancini on paper towels to remove excess oil.
- Warm up the marinara sauce.
- When ready to serve, spoon some sauce on the serving plates. Place 3 to 4 arancini on each plate, and serve right away.
Notes[edit | edit source]
- When frying, the oil level should be at least halfway up the balls. Turn them once to fry on each half.