MOZZARELLA-STUFFED ARANCINI
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks, Entrees
Yield 8
Number Of Ingredients 9
Steps:
- 1. Combine rice, 1 whole green onion, garlic and 3 1/2 cups water in saucepan. Bring to a boil, cover, reduce heat to medium low, and simmer 15 to 20 minutes, or until all liquid has been absorbed and rice is soft and slightly sticky. Remove from heat, transfer to bowl, and cool. Remove green onion, and discard. 2. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Chop remaining green onions finely. Fold eggs, parsley, cheese and onions into rice. Spread breadcrumbs on large plate. 3. Place 1/4 cup rice mixture in palm of hand. Shape into tangerine-sized ball around one mozzarella ball. Roll in breadcrumbs, and place on prepared baking sheet. Repeat with remaining rice, mozzarella and breadcrumbs. Drizzle arancini with reserved oil, and bake 20 to 25 minutes, or until outsides are crisp and browned. 4. Warm marinara sauce, and ladle into bottom of large serving dish. Place arancini on top of sauce, and sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 380 calories
BAKED ARANCINI RECIPE
These baked risotto balls are spectacular for entertaining!Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.
Provided by Tanya Schroeder
Categories appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and Asiago cheese in a third shallow bowl.
- Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
- Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
- Bake risotto balls for 25 minutes or until golden brown.
- Serve warm with marinara sauce.
Nutrition Facts : Calories 636 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 41 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1 ball, Sodium 1227 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ARANCINI BALLS
Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 1h45m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
OVEN-BAKED MOZZARELLA-STUFFED ARANCINI
Make and share this Oven-Baked Mozzarella-Stuffed Arancini recipe from Food.com.
Provided by Vino Girl
Categories Brown Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine rice, water, 1 whole green onion and garlic in a saucepan.
- Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
- Remove from heat, transfer to a bowl, and cool.
- Remove and discard green onion.
- Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
- Finely chop the rest of the green onions.
- Fold eggs, parsley, Romano and onions into rice.
- Spread breadcrumbs on a large plate.
- Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
- Repeat with the rest of the ingredients.
- Drizzle arancini with the reserved oil.
- Bake 20-25 minutes or until outside is crisp and brown.
- Meanwhile, warm marinara sauce.
- Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.
Nutrition Facts : Calories 300.7, Fat 6.7, SaturatedFat 2.1, Cholesterol 52.4, Sodium 712.6, Carbohydrate 49.4, Fiber 4.7, Sugar 11.8, Protein 9.7
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MOZZARELLA ARANCINI (STUFFED RICE BALLS) RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (63)Author Molly BazServings 14
- Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine. Do Ahead: Sauce can be made 12 hours ahead. Cover tightly with plastic wrap and chill.
- Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
- Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
MOZZARELLA STUFFED ARANCINI - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
5/5 (3)Estimated Reading Time 3 minsServings 10Total Time 1 hr
- To make the risotto, add the broth to a medium saucepan and bring to a simmer, reduce heat and keep hot.
- In the meantime in a large sauce pan, saute the onion in 2 Tbsp. butter and cook until tender but not browned. Add the rice and stir until coated. Add the wine and cook until almost evaporated. Add 1/2 a cup of the broth and cook until almost evaporated, about 2 min. stirring constantly. Continue to add broth in 1/2 cup increments, allowing it to evaporate after each addition and constantly stirring. Continue until the rice is still firm with a bite to it but creamy, about 20 min. Take off the heat and add the remaining butter, Parmesan, salt and pepper and stir. Let cool, can be refrigerated overnight. If it is too cold microwave for 30 - 45 seconds to make it easier to work with.
- To make the arancini, in a medium bowl add the cooled risotto, bread crumbs, Parmesan cheese, basil, eggs, salt and pepper. Shape into balls to the desired size and place one mozzarella cube in the center. Coat with the bread crumbs. Heat oil to 350F in a large saucepan about 1/3 way up the pan. In batches fry the arancini balls until golden brown, about 4-5 min. Drain on paper towels and salt immediately. Serve with your favorite marinara sauce if desired.
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