Arancini
From laurieg 14 years agoIngredients
- For the filling: shopping list
- 2 tablespoons of olive oil shopping list
- 1 small onion finely chopped shopping list
- 1 clove of garlic finely chopped shopping list
- 8 ounces of ground beef shopping list
- 1 can of tomato paste shopping list
- salt and ground pepper to taste shopping list
- 1/2 cup of frozen peas shopping list
- For the rice: shopping list
- 5 cups of chicken broth shopping list
- 2 cups of arborio rice or risotto rice shopping list
- 2 tablespoons of butter shopping list
- salt shopping list
- 1/2 cup of parmigiano cheese shopping list
- 1/2 cup of romano cheese shopping list
- 4 large egg yolks shopping list
- to assemble: shopping list
- 5 large egg whites shopping list
- 2 cups of plain bread crumbs shopping list
- flour for dredging shopping list
- 4 onces of mozzerella cheese diced shopping list
- vegtable oil for deep frying shopping list
How to make it
- 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
The Rating
Reviewed by 12 people-
They really are so much work....Kudos to you!!
wynnebaer in Dunnellon loved it -
One of my favorite Italian appetizers. Thanks for sharing.
californiacook in loved it -
this sounds great... i can see why you were trying to get the recipe from you MIL...!!!
thank you for sharing..five forks
Peetapeetabear in mid-hudson valley loved it
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