Rice Balls Arancini Recipes

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.

Steps:

• Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
• Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
• Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
• Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
• Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

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.

Steps:

• For the filling: Crush the tomatoes with an immersion blender.
• In a 4-quart pot, heat the olive oil over medium heat. Add the onions and saute for 3 minutes. Add the carrots and celery and cook until tender. Add the beef and pork and cook, breaking up the meat with a spoon, until browned. Add the crushed tomatoes, increase the heat and bring the mixture to a boil. Add the salt and pepper, reduce to a simmer and let cook for 20 minutes. Add the peas and simmer for 10 more minutes. Remove from the heat and spread on a baking sheet to cool.
• For the rice: In a 6-quart pot, bring the chicken stock, butter, salt and saffron to a boil. Add the rice and simmer, uncovered, stirring 2 or 3 times, until tender and the liquid is absorbed, about 25 minutes. Remove from the heat and add the grated pecorino and black pepper. Stir to mix well. Spread on a baking sheet to cool.
• For the breading: In a large bowl, combine the breadcrumbs, pecorino, salt and pepper.
• For assembly: Place the eggs in a shallow bowl and the flour in another shallow bowl. Scoop some rice into 1 hand to make a half a ball. Add 1 teaspoon of the meat filling and 1 teaspoon of the shredded mozzarella. Add more rice on top to form into a ball. Dredge the rice ball in the flour, then the beaten egg and then in the seasoned breadcrumbs. Repeat and assemble more balls with the remaining rice, filling and breading.
• Heat the oil in a large pot or deep fryer to 350 degrees F. Fry the rice balls, in batches if necessary, until golden, about 3 minutes.

Steps:

• In a bowl lightly beat 2 eggs.
• Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.
• Press a cheese cube into each ball then reshape rice balls.
• Place the flour into a small bowl.
• Whisk 2 eggs in a small bowl.
• Place the dry breadcrumbs in a small bowl.
• Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
• Drain on paper towels.

Steps:

• Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
• In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
• Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• Before serving garnish with cheese and/or the extra sauce.