ARANCINI WITH SAGE
Steps:
- Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.
- Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely.
- Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet.
- Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt.
- Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve.
SAUSAGE AND PARMESAN ARANCINI
Provided by Geoffrey Zakarian
Time 5h50m
Yield 35 arancini
Number Of Ingredients 25
Steps:
- In a large straight-sided pan, heat the olive oil with the sausage over medium heat. Brown the sausage, breaking it up into smaller pieces as it cooks, until no longer pink, 8 to 10 minutes. Add the onions and turn the heat down to medium-low. Cook until the onions are fully softened, about 8 minutes. Season with salt and pepper.
- Bring the chicken stock to a simmer in a saucepan and keep warm on low heat. Add the rice to the onions and increase the heat to medium. Toast the rice, stirring often, until fragrant, 1 to 2 minutes. Add the white wine and reduce until almost dry. Reduce the heat to medium, then add 6 ounces of hot stock at a time, stirring the risotto throughout. When the liquid evaporates, add more stock. Continue in this manner until the rice is al dente, then cook out most of the liquid until thick. Turn off the heat and add the Parmesan, chives and butter. Spread the mixture on a sheet tray lined with parchment to cool completely in the refrigerator, 3 to 4 hours, or up to overnight.
- Roll the risotto into 1-ounce balls, to make about 35 in total.
- Preheat several inches vegetable oil in a pot or fryer to 350 degrees F.
- Roll the balls in the flour, followed by the egg, then the panko. Fry the arancini in batches until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate to drain any excess oil. Place the arancini on a platter and garnish with Pecorino-Romano and chives and serve with the spicy marinara and/or the Chimichurri, if desired.
- Preheat a grill to medium-high heat. Lightly dress the scallions with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Grill, flipping as needed, until charred and wilted, about 8 minutes. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic.
ARANCINI AL RAGU
Provided by Food Network
Time 15h10m
Yield about 15 arancini
Number Of Ingredients 26
Steps:
- For the rice: In a medium saucepot over high heat, add the beef stock, butter, salt and saffron. When the stock reaches a boil, add the rice and stir it a bit to prevent sticking. Let it come to a rolling boil and lower the heat a bit to medium. Stir the rice once in a while, you want the rice to absorb all of the liquid; it should take 15 to 20 minutes. Taste the rice; it should be slightly al dente but creamy. Remove the pot from the heat, add the cheeses and stir well. Pour the rice onto a baking sheet and spread into a thin layer. Cover with plastic wrap and let cool, preferably overnight in the fridge.
- For the ragu: Mix the ground beef and pork together with your hands and add salt and pepper generously. Set aside.
- In a medium saucepot over medium low heat, saute the pancetta with the olive oil until the fat is melted. Add the onions and let cook until soft, about 5 minutes. Add the carrot and celery along with the bay leaf and cook until soft, 7 to 10 minutes.
- Add the ground meat and turn the heat to high. Keep mixing with a wooden spoon until the meat is well done and browned. Add the white wine and stir until it is evaporated. Add the tomato puree and tomato paste in water. Bring to a boil, and then lower the heat to medium, stirring occasionally. There will be some fat that comes to the top. Skim it off with a ladle but you want to leave some for the flavor. Let cook for about 1 1/2 hours.
- About 5 minutes before the ragu is done, saute the peas in a touch of butter with a pinch of salt and add to the ragu. Put the ragu in a bowl and set aside to cool. You can leave it overnight covered in the fridge.
- For the filling and assembly: Portion out cooled rice into identical portions. We weigh ours to 1.6 ounces. Take one portion and form it into a semi-circle in the palm of your hand, making a cup-like shape to place the ragu and mozzarella into. Scoop a generous amount of ragu, about 2 teaspoons, into the half ball and then a few cubes of mozzarella. Take another portion of rice and flatten it into a disk shape. Place that disk over the half ball to enclose the ragu and cheese in the center. Have a bowl of warm water nearby to dip your hands into' it'll make the process easier and less sticky. Roll the ball around to enclose all ingredients in the center and shape into a perfectly round ball. Repeat with the remaining ingredients.
- For the batter and breading: Place the flour and 1 1/2 cups cold water into a bowl and add a pinch of salt. Mix with a whisk until smooth and about the consistency of eggnog. Add the breadcrumbs to a large bowl or baking dish. Roll each rice ball in the batter and shake off excess batter. Then roll each ball in the breadcrumbs. Repeat with all the balls.
- Use a heavy duty pot with enough canola oil to submerge the balls in. Make sure the oil isn't near the top of the pot because it will overflow when you drop your balls in. Bring the oil to 350 degrees F, using a high temp thermometer if you have one. If not you can throw a small piece of white bread in to test; it should brown quickly and float when the oil is hot enough.
- Use a slotted spoon or wire basket to lower your balls into the hot oil. Don't overcrowd the balls - maybe 2 or 3 at a time. Fry in batches until they are golden like arancini ("little oranges"), about 5 minutes. Remove and place on paper towels to drain. Eat hot.
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
ARANCINI BALLS
Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 1h45m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ARANCINI WITH MARINARA SAUCE
This great recipe for arancini with marinara sauce is courtesy of Carmella Mitrano. For an alternative, try our Arancini with Sage.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
- Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
- Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and reserved cooked garlic; stir to combine. Season with salt and pepper.
- Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
- Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
- Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce.
More about "arancini with sage recipes"
VEGAN ARANCINI RECIPE WITH PUMPKIN AND SAGE - ROMY …
From romylondonuk.com
Cuisine ItalianEstimated Reading Time 6 minsCategory Pumpkin RecipesTotal Time 50 mins
- Peel and cube the pumpkin and place it onto a roasting tin. Drizzle with a little olive oil & sprinkle with sea salt, then roast in the oven for 25-30 minutes or until soft and golden.
- Heat 1 Tbsp dairy-free butter in a large pan and sauté the chopped shallots for about 2 minutes or until translucent, then add the crushed garlic and cook for another minute. Add the fresh sage leaves and allow for them to slightly crispen on the edges, then deglaze the pan with the vegan white wine.
- Roughly mash the roasted squash with the back of a fork and add to the pan, then sprinkle in the risotto rice and stir to roughly combine everything.
- Slowly add about ⅕ of the stock to the pan and stir to combine. Gradually add the stock to the pan whilst stirring continuously for the next 10-15 minutes, allowing for the liquid to lightly simmer until the majority of the liquid is soaked up and the rice cooked.
7 BEST ARANCINI RECIPES - PASTA.COM
From pasta.com
- Neapolitan Arancini. Palle de riso is the Neopolitan version of arancini, and the only filling you will find in this is cheese. However, even though it is a simple recipe, the texture and overall flavor will wow your tastebuds.
- Baked Arancini. Try this healthier version of traditional arancini. Instead of frying the rice balls, you will bake them in a 350°F oven for about 30 minutes.
- Sicilian Arancini. The author of this recipe has Italian heritage and recommends cooking a risotto a few hours or up to one day in advance. Using risotto makes it easy to form the arancini compared to a freshly cooked batch of regular rice.
- Ham and Cheese Arancini. This recipe takes a unique approach and combines the rice with all of the filling ingredients. You can use regular white rice if you want since there is no specification on the type of rice required.
- Porcini Mushroom Arancini. These cheesy mushroom arancini go great with a fresh pesto dip and are a lovely vegetarian-friendly snack. The recipe calls for a risotto made with arborio rice, just like the Sicilian arancini recipe.
- Arancini Patty Cakes. Instead of rolling them into balls, you can make it easier on yourself and form arancini into flat cakes. Similar to how you cook potato cakes, this recipe is excellent for when you want to use leftover risotto.
- Vegan Arancini. Last but not least, here is a vegan-friendly version of arancini that uses a plant-based mozzarella cheese for the filling. Wet your hands slightly and measure out ¼ cup of risotto to create each ball.
CLASSIC SICILIAN ARANCINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
ALBERTI'S ARANCINI WITH TWINTASTICO SEXY SAUCE RECIPE
From today.com
EASY ARANCINI WITH LEFTOVER RICE - THE FOOD KOOKY
From thefoodkooky.com
SAGE RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SAUSAGE ARANCINI | RICARDO
From ricardocuisine.com
MOZZARELLA ARANCINI | RICARDO
From ricardocuisine.com
20 SAGE RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
20 SAGE RECIPES TO MAKE ALL YEAR ROUND - RISE GARDENS
From risegardens.com
CHEESY ARANCINI WITH RISOTTO - CTV
From more.ctv.ca
ARANCINI (ITALIAN RICE BALLS) WITH RANCH PESTO SAUCE
From dudethatcookz.com
ARANCINI RECIPE | HOW TO MAKE ARANCINI DI RISO - RECIPES FROM ITALY
From recipesfromitaly.com
BEST ARANCINI RECIPE FROM 'STANLEY TUCCI: SEARCHING FOR …
From parade.com
ARANCINI WITH POMODORO DIPPING SAUCE | SOUTHERN LIVING
From southernliving.com
10 EASY VEGETARIAN RISOTTO RECIPES (PLUS ONE ARANCINI)
From goodfood.com.au
BUTTERNUT SQUASH & SAGE ARANCINI VEGETARIAN RECIPE
From easyveggieideas.com
ARANCINI WITH SAGE - MASTERCOOK
From mastercook.com
7 CRISPY AND DELICIOUS ARANCINI RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
ARANCINI RECIPES THAT DO THE IMPOSSIBLE AND MAKE RISOTTO
From huffpost.com
MOZZARELLA-AND-SAGE ARANCINI BALLS | WOOLWORTHS TASTE
From taste.co.za
BUTTERNUT SQUASH & SAGE ARANCINI VEGETARIAN RECIPE
From pinterest.ca
THE CHEW: SAUSAGE ARANCINI RECIPE - FOODUS.COM
From foodus.com
SIMPLE ARANCINI WITH SARAFINO! - NATALINA
From natalinaskitchen.com
PUMPKIN, SAGE AND TALEGGIO ARANCINI RECIPE FROM LITTLE ITALY BY …
From cooked.com
SAGE RECIPES | ALLRECIPES
From allrecipes.com
ARANCINI WITH SAGE | BEVOWHITT | COPY ME THAT
From copymethat.com
MELTINGLY GOOD: CHEESE RECIPES | ARANCINI RECIPE, RECIPES, FOOD
From pinterest.com
PIN ON RECIPES - VEGO
From pinterest.com.au
SEAFOOD ARANCINI - MANGIA BEDDA
From mangiabedda.com
ARANCINI WITH SAGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT ARANCINI WITH SAGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SICILIAN ARANCINI, THE TRUE AND ORIGINAL RECIPE - SICILY ON WEB
From sicilyonweb.com
VEGAN ARANCINI RECIPE WITH PUMPKIN AND SAGE - ROMY LONDON
From pinterest.com
RICH AND CREAMY SAFFRON ARANCINI WITH MOZZARELLA RECIPE
From seriouseats.com
PARMESAN ARANCINI - A TRADITIONAL ITALIAN RECIPE FOR CHEESE STUFFED ...
From greedygourmet.com
ARANCINI MADE WITH LEFTOVER RISOTTO - JULIA'S CUISINE
From juliascuisine.com
HOW TO MAKE ARANCINI - SPANISH RICE ARANCINI RECIPE - CAPTAIN …
From captainbobcat.com
SAUSAGE & SAGE PANCETTA | RISOTTO RECIPE | RICESELECT
From riceselect.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