Marras Fried Tomato And Mozzarella Arancini Recipes

MARRA'S FRIED TOMATO AND MOZZARELLA ARANCINI

Steps:

• First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
• Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Once this is done, then add a 1/2c of water/tomato sauce mix, until absorbed, taste and add more if necessary. Until you get nice tender rice.
• Set aside to cool.
• Set up breading station, with a bowl for the 2 eggs, whisk, a bowl for bread crumbs and a bowl for flour.
• Take a small handful with wet hands of the cooled risotto, and make a dent. put 1 cube of mozzarella in it and cover it in a circle. I admit i put large amts of mozzarella in lol. Dredge in flour, then egg and then bread crumbs. My own preference is to dredge them again in egg and breadcrumbs but that is up to you.
• Make all your arancini (means small oranges) and heat the canola or other frying oil to medium high in a skillet. Place the balls in batches, turning as each side browns. Remove and drain.
• You will hear and see a few "leaking" cheese very quickly. I take those out sooner and after draining give it 15 seconds in the microwave before serving so they totally melt the cheese without it disappearing where I can't eat it into the oil.

ARANCINI, ITALIAN RICE BALLS

Steps:

• In a medium saucepan, heat the olive oil over medium heat.
• Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
• Stir in the rice.
• Add the chicken stock and bring to a boil then lower to a simmer.
• Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
• Remove the bay leaf and discard it.
• Once the rice is cooked, transfer to a bowl and cool completely.
• When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
• Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
• Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
• Combine the prosciutto and mozzarella together in a small bowl.
• With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
• Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
• Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
• Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
• Cover with plastic wrap and then chill for 30 minutes.
• In the meantime, line a cookie sheet with paper towels and place it next to your stove.
• Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
• Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
• Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
• When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
• Repeat with the remaining rice balls.
• Serve while hot alongside a crispy salad or wth your favourite tomato sauce.