Recipe

Arancini Recipe

Add Step-by-Step Photos	Laurieg / All my dishes 3 months, 4 weeks ago I begged my MIL to teach me this recipe for years, I finally got one out of the Soprano's cookbook, I did make a few changes. These are alot of work and are made easier with two people doing them together Prep:130m Cook:30m Servings:16	Laurieg
	sicillian italian

inside the arancini

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Ingredients

For the filling:

2 tablespoons of olive oil

1 small onion finely chopped

1 clove of garlic finely chopped

8 ounces of ground beef

1 can of tomato paste

salt and ground pepper to taste

1/2 cup of frozen peas

For the rice:

5 cups of chicken broth

2 cups of arborio rice or risotto rice

2 tablespoons of butter

salt

1/2 cup of parmigiano cheese

1/2 cup of romano cheese

4 large egg yolks

to assemble:

5 large egg whites

2 cups of plain bread crumbs

flour for dredging

4 onces of mozzerella cheese diced

vegtable oil for deep frying

Directions

To make the filling heat oil in frying pan and cook onion and garlic until soft .

add ground beef cook until no longer pink

add tomato paste and about 1/2 cup of water

stir occationally until thick

add peas and cook for a few more minutes. let cool

To make the rice bring broth to a boil and add rice and butter, salt to taste, cover reduce heat and cook until rice is tender about 18 minutes

remove rice from heat and stir in the cheeses, let cool slightly and stir in the egg yolks

to assemble : THIS is the HARD PART

beat egg whites in a shallow bowl until foamy

dip your hands in cool water and then pick up about a 1/3 of a cup of rice and form into a ball

make a hole in the ball and add a tablespoon of the meat mixture and top it with a piece of the mozzerella cheese, close up the rice and form around the meat & cheese adding more rice if neccesary.

gently squeeze the ball together to compact rice.

roll the ball in flour

then in the egg whites to coat

then cover with the breadcrumbs making sure it is completely covered. place them on a rack until all are completed

it is easier if you put your hands in the cool water before trying to mold the rice.

place the rack in the refrigerator for 30 minutes or more to dry

pour about 3 inches of oil into a heavy saucepan or deep fryer.

with a slotted spoon or skimmer drop balls in one at a time

do not crowd

cook until golden brown all over about 4 minutes

keep cooked rice balls in oven on warm while you cook the rest.

GOOD LUCK

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Comments

mrtnzangel8 3 months, 4 weeks ago said:
Now you are just teasing me...where's the rest of the recipe? lol

OK...now I see it. :)

That does look like a lot of work. But it sounds so good.

wynnebaer 3 months, 4 weeks ago said:
They really are so much work....Kudos to you!!

californiacook 3 months, 4 weeks ago said:
One of my favorite Italian appetizers. Thanks for sharing.

lilliancooks 3 months, 4 weeks ago said:
Bravo!!! You did it!!! Sounds perfect!

christinem 3 months, 4 weeks ago said:
Believe it or not, I've been looking for a good recipe for these! A little market near us sells them for lunch and I've always wanted to try making them at home! THANKS!!!

peetabear 3 months, 4 weeks ago said:
This sounds great... i can see why you were trying to get the recipe from you MIL...!!!

thank you for sharing..five forks

Peeta

justjakesmom 3 months, 4 weeks ago said:
Wow, that IS a lot of work, but they sounds delicious! Now... where do I find someone to help me do this?.......

choclytcandy 1 month, 3 weeks ago said:
Yummy!

conner909 1 month, 2 weeks ago said:
Wow! You're right...two people making these are better than one! I've bookmarked this for my women's card party dinner. thanks for sharing!

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