Arancini are elegant, crispy bites of warm risotto with melting cheese centres. if desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. for convenience, make the risotto a day ahead.
Directions for: Rice Balls (Arancini)
Ingredients
Rice2 cup water
1 tsp saffron, threads
1 cup arborio rice
cup grated romano cheese
2 Tbsp butter
1 egg
Meat Filling2 Tbsp extra virgin olive oil
1 small onion, finely, chopped
stalk celery, finely, chopped
2 cloves garlic, minced
1 pinch hot pepper flakes
3 oz ground beef
cup minced fresh parsley
cup frozen peas
tsp salt
tsp pepper
cup turkey stock
cup chicken stock
cup tomato, paste
2 egg
cup all purpose flour
1 cup herbed dry breadcrumbs
Cooking the Rice Balls6 cup vegetable oil, for deep-frying
Directions
Rice1. in large saucepan, bring water and saffron to boil.
2. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm.
3. Add cheese and butter. Let cool completely.
4. Stir in egg; set aside.
Meat Filling1. Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened.
2. Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink.
3. Stir in parsley, peas, salt and pepper.
4. Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.
5. in shallow dish, whisk eggs; set aside.
6. Divide rice mixture into 8 balls.
7. with fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation.
8. Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)
Cooking the Rice Balls1. in large deep saucepan or deep fryer, heat oil over medium heat to 375F (190C).
2. Fry balls, in batches, for about 3 minutes or until golden and crispy.
3. Drain onto paper towel lined baking sheet.
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