ARANCINI DI RISO: SICILIAN RICE BALLS
Provided by Christina Conte
Number Of Ingredients 15
Steps:
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
- To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Nutrition Facts : Calories 525 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 520 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
ARANCINI DI RISO
In Italy, arancini balls are often served as a side dish, like bread. Our arancini recipe features a ground beef and green pea filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 11 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 342mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Breading: Put the bread crumbs in a medium bowl. Set aside.
- Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
- In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
- Yield: 2 cups
ARANCINI DI RISO (RICE BALLS)
Make and share this Arancini Di Riso (Rice Balls) recipe from Food.com.
Provided by Phil Franco
Categories Long Grain Rice
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches.
- Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, rice, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.
- Place the remaining breadcrumbs in a medium bowl.
- Using about 2 tablespoons of the rice mixture for each, form the rice mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball.
- Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes.
- Using a slotted spoon, transfer the rice balls to paper towels to drain.
- Season with salt. Let rest 2 minutes.
- Serve hot.
Nutrition Facts : Calories 85.3, Fat 2.4, SaturatedFat 1.1, Cholesterol 25.7, Sodium 221.3, Carbohydrate 11.7, Fiber 0.5, Sugar 0.6, Protein 3.9
More about "arancini di riso rice balls recipes"
CLASSIC SICILIAN ARANCINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
ARANCINI DI RISO – CRISPY FRIED RISOTTO BALLS - ARANCINI …
From honestcooking.com
ARANCINI RECIPE | HOW TO MAKE ARANCINI DI RISO
From recipesfromitaly.com
MOZZARELLA ARANCINI RECIPE (ITALIAN STUFFED RICE BALLS)
From vindulge.com
ITALIAN RICE BALLS (ARANCINI DI RISO) - DELALLO
From delallo.com
ARANCINI DI RISO RECIPE | EPICURIOUS
From epicurious.com
STUFFED RICE BALLS - LIDIA
From lidiasitaly.com
ARANCINI DI RISO - ITALIAN RICE BALLS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
ARANCINI DI RISO (RICE BALLS) RECIPE | VEETEE RICE
From veeteeusa.com
ARANCINI RECIPE (RICE BALLS): AN APPETIZING FINGER-FOOD
From healthyrecipes101.com
ARANCINI RICE BALLS RECIPE | TODAY I AM SHARING WITH YOU MY …
From facebook.com
ARANCINI DI RISO RECIPE HOW TO MAKE IT TASTE OF HOME RECIPES
From obermieming.autoprin.com
TOP 42 SICILIAN RICE BALLS ARANCINI RECIPE RECIPES
From bothwell.keystoneuniformcap.com
ARANCINI DI RISO (ITALIAN RICE BALLS) RECIPE - FOOD.COM
From food.com
ARANCINI DI RISO (RICE BALLS) RECIPE | VEETEE RICE
From veetee.com
TOP 41 SICILIAN RICE BALLS RECIPE RECIPES
From hercules.dixiesewing.com
ARANCINI DI RISO: ORIGINAL ITALIAN RECIPE | SANPELLEGRINO
From sanpellegrino.com
ARANCINI DI RISO - RICE BALLS RECIPE | SUR LA TABLE
From surlatable.com
ARANCINI DI RISO (RICE BALLS) - CLOSET COOKING
From closetcooking.com
DAIKOH PROFIELD ARACHINU 0SP - ELECTRICWAGEN.COM
From electricwagen.com
ARANCINI DI RISO SICILIANI – SICILIAN RICE BALLS RECIPE
From nonnabox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love