#shorts #arancini #riceballs

Arancini (Rice Balls)

Ingredients:

1-2 Lbs Ground Beef
2 Cups Arborio Rice
3 Tbsp Butter
1/4 Cup White Wine
1 qt Chicken or Vegetable Stock
1 Egg + 1 egg yolk (for risotto)
4 Eggs Beaten (for breading)
1 Pinch Of Saffron
15 oz Italian Style Breadcrumbs
8 oz Fresh Mozzarella Cheese
1 Small Onion Diced
1 Carrot (diced)
1 Celery Stalk (diced)
3 Garlic Cloves (minced)
6 oz Can Tomato Paste
1 Cup Water (to thin tomato paste into sauce)
3/4 Cup Peas
1 Bunch Basil (chopped)
Olive Oil
Salt and Pepper
Sugar (to taste)
Marinara Sauce (for serving)
Parmesan Cheese (optional garnish)
Vegetable Oil (for frying)

Instructions:

In a pot on medium/low heat add the butter and rice. Toast the rice for a few minutes then add the saffron and white wine. Once the wine is evaporated, add the stock a little at a time just barely covering the rice. Continue to cook the risotto, adding more stock as needed and stirring frequently (about 20-30 minute cook time). Once the risotto is cooked place in the fridge for around 2 hours or until completely cold.

Next: in a large pan on medium heat, add 2 Tbsp of olive oil, the onion, celery, and carrots. Sweat the vegetables for a few minutes then add the ground beef. Brown the ground beef then add the garlic. Sauté the garlic till fragrant then add the tomato paste and simmer on the bottom of the pan before mixing into the vegetables and meat. Next add the water and mix until a sauce has formed. Season with salt, pepper, and a pinch of sugar. Lastly add the peas and chopped basil. (Let cool slightly)

Once the rice has cooled, add 1 egg + 1 egg yolk to the rice and mix. Dip your hands in water and flatted some rice in the palm of your hand. Add 1 Tbsp of the ragu filling on top of the rice along with a few small pieces of mozzarella. Add some more rice on top and roll into a ball making sure all the ragu and cheese is covered with rice. Cover the rice ball with egg wash and immediately into the Italian breadcrumbs. (Rinse and repeat with the rest of your balls).

Fry the rice balls until golden brown in a deep fryer or cast iron skillet with vegetable oil heated to 350 degrees Fahrenheit. (NOTE: if the rice balls get brown too quick, place on a baking sheet lined with parchment. Bake for 10 minutes in a 375 degree oven or until the center is hot).

Serve with marinara sauce on the side and optionally garnish with basil and parmesan cheese.

Enjoy!

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