Suppli del telefono Arancini Recipe

How to make it

---

• Prepare the risotto by added the rice to a pan and 1 cup of the broth
• Cook medium heat, stirring constantly (this is a labor of love) until the liquid is absorbed
• Add another cup stock and keep stirring continue until the liquid is absorb. You should start to see the rice become translucent on the outside with a whiter core and a creamy texture overall.
• Add 1/2 cup stock and continue until the liquid is absorb.
• Try a few grains. They should be firm, not hard or crunchy at all and have a creamy texture.
• Add more stock, if needed, and continue stirring.
• When done remove from heat and spread on a cookie sheet to cool.
• Start the marinara
• Add the oil to a pot and heat
• Add the onion and saute for a couple of minutes
• Add the red pepper flakes and garlic
• Saute a couple more minutes being careful not to let the garlic scorch.
• Add the 3 cans of tomato products
• Add the sugar, salt, and oregano
• Simmer for 20 minutes (the diced tomatoes will partially break down and the onions will be soft)
• Add the fresh basil and remove from the heat.
• Making the arancini
• Take about 1/8 of the cooled rice and form a bowl in the palm of your hand (a little water on your hands helps)
• Push a cube of the cheese down into the bowl and bring the sides up to form a ball.
• Pat so the ball is well form (liking making a snowball)
• Make sure the cheese is sealed inside the rice ball
• It will be about the size of a small orange.
• Roll in the bread crumbs until the ball is thoroughly covered.
• Place on a lightly oil cookie sheet.
• Repeat, there should be enough to make 8 total.
• Traditionally these are deep fried and then baked, I just bake them, the choice is yours.
• If you are going to bake them, put the balls in the refrigerator and preheat the oven to 400 F.
• Once the oven is heated bake the arancini for 15 minutes. They are done when heated through (you might see small cracks near the bottom of the ball, they will flatten slightly)
• Ladle some marinara on a plate and top with an arancini or two. Enjoy
• If you deep fried them use the egg wash and dip the breaded balls in the wash and reroll them in the bread crumbs (you'll need more bread crumbs)
• Deep fry at 360 for 2-3 minutes, drain and place on a cookie sheet and bake at 400F for 10 minutes
• Ladle some marinara on a plate and top with an arancini or two. Enjoy
• You can substitute 1 c of your favorite wine for 1 c of stock when making the risotto.
• You can add 1/2 c of good red wine to the marinara. I make it both ways depending on the company.