HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)
Yummy, comforting deep-fried rice balls filled with ham and onion, stuffed with melty, gooey cheese! I came up with these tasty little morsels after having something similar at a tapas restaurant in my hometown. Sadly, that restaurant closed its doors, so I was forced to recreate my favorite dish. *I have made these with havarti and swiss cheeses instead of the cheddar: all are equally good!* NOTE: After reading the review, please note: You definitely want to use rice that is somewhat sticky. Do not use leftover fluffy rice that has had the starch rinsed off as they will not hold together well.
Provided by under12parsecs
Categories Ham
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
- In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
- Cover and refrigerate for 30 minutes.
- Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
- Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
- Dip each ball into flour, then into the egg and then into the breadcrumbs.
- Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
- Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.
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
ITALIAN RICE BALLS
These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.
Provided by VINCE JONES
Categories Side Dish Rice Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
- Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
- Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
- In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g
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