SWEET PEA ARANCINI
Looking for an impressive make-ahead holiday appetizers? These deep-fried risotto balls are a sure-fire crowd-pleaser.
Provided by Molly Yeh
Categories Appetizer
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat broth to simmering.
- In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.
- Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.
- Let cool in fridge at least 2 but no longer than 12 hours.
- In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.
- While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.
- Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
- Transfer to paper towels. Cool slightly, and serve.
Nutrition Facts : ServingSize 1 Serving
ARANCINI DI RISO
In Italy, arancini balls are often served as a side dish, like bread. Our arancini recipe features a ground beef and green pea filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 11 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 342mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
GREEN PEA ARANCINI WITH HERBY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 5h30m
Yield 19 arancini and 1 1/2 cups dipping sauce
Number Of Ingredients 25
Steps:
- For the dipping sauce: Put the basil, dill, mint, chives, Roasted Meyer Lemon juice, mayonnaise and Greek yogurt in a food processor and process until smooth. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve.
- For the arancini: Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat.
- Melt 2 tablespoons of the butter in a medium Dutch oven over medium-high heat. Add the rice and cook until opaque and lightly toasted. Stir in the shallot and garlic; cook an additional 2 to 3 minutes to toast the garlic and soften the shallot. Deglaze the pot with the white wine, then bring to a boil and cook until almost completely reduced. Ladle in one-third of the hot stock, lower the heat to medium, and bring the stock to a simmer, stirring often. Continue to stir the rice for 8 minutes while the stock reduces almost completely. When there is more rice in the pot than liquid, add another third of the stock and repeat stirring and reducing the stock for another 8 minutes. Add the remaining stock and this time reduce just until the rice is thick enough that a spoon leaves a momentary trail when dragged along the bottom of the pot. Remove from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, reserved peas, and additional salt and black pepper to taste.
- Lightly grease a baking sheet with canola oil and spread the risotto in an even layer; set aside to cool. When the risotto is room temperature, cover it with plastic wrap, pressed directly to the surface of the rice, and refrigerate for 4 hours or up to overnight.
- Form the chilled risotto into 19 arancini balls, about 1/4 cup each. Flatten each ball with the palm of your hand, place a heaping teaspoon of mozzarella in the center and fold the sides up and around the cheese. Roll back into balls. (At this point, you can hold the arancini overnight on a baking sheet covered with plastic wrap.)
- When ready to fry, heat 2 to 3 inches of canola oil to 350 degrees F in a large cast-iron pan. Line a baking sheet with paper towels.
- Whisk the eggs together in a shallow dish and season with salt and pepper. In a second shallow dish, add the panko and season with salt and pepper. Dip the arancini in the egg and then coat in the panko.
- In batches of a few at a time, fry the arancini, turning, until deep golden-brown and crispy on all sides, about 4 minutes. Remove with a slotted spoon and drain on the paper towels; immediately season with salt.
- Serve hot with the dipping sauce.
- Heat a cast-iron pan over medium-high heat; add the honey and olive oil. When the honey is melted, stir to combine, then place the lemon halves, cut-side down, into the mixture. Cook until the lemons appear charred and the honey has caramelized to the cut surfaces, about 4 minutes. Remove the lemons to a baking sheet and let to cool.
DIPASQUALE'S ARANCINI
Provided by Food Network
Categories side-dish
Time 3h40m
Yield about 4 to 6 arancini balls
Number Of Ingredients 18
Steps:
- For meat portion: Saute onion, celery and carrot with olive oil until translucent. Add ground beef and season with salt and white pepper to taste. Once beef is added, with a wooden spoon, break down any chunks, the beef should be as fine as possible. Add tomato paste. Once the ground beef and tomato paste begin to simmer, turn down heat to low and cook for 30 minutes. If mixture begins to stick, add a touch of water. Add peas once cooked. Let cool in refrigerator for at least 2 hours.
- For rice portion: Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice (stir until evenly coated with oil. Add half of chicken broth and saffron, stirring continually. Once broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all the broth has been absorbed, add cheese and pepper, the rice should be tender but "Al Dente". Pour rice onto a baking sheet and place in refrigerator for at least 2 hours. Rice should be able to form into a ball once cooled properly.
- For assembly: Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown.
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
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7 BEST ARANCINI RECIPES - PASTA.COM
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Estimated Reading Time 6 mins
- Neapolitan Arancini. Palle de riso is the Neopolitan version of arancini, and the only filling you will find in this is cheese. However, even though it is a simple recipe, the texture and overall flavor will wow your tastebuds.
- Baked Arancini. Try this healthier version of traditional arancini. Instead of frying the rice balls, you will bake them in a 350°F oven for about 30 minutes.
- Sicilian Arancini. The author of this recipe has Italian heritage and recommends cooking a risotto a few hours or up to one day in advance. Using risotto makes it easy to form the arancini compared to a freshly cooked batch of regular rice.
- Ham and Cheese Arancini. This recipe takes a unique approach and combines the rice with all of the filling ingredients. You can use regular white rice if you want since there is no specification on the type of rice required.
- Porcini Mushroom Arancini. These cheesy mushroom arancini go great with a fresh pesto dip and are a lovely vegetarian-friendly snack. The recipe calls for a risotto made with arborio rice, just like the Sicilian arancini recipe.
- Arancini Patty Cakes. Instead of rolling them into balls, you can make it easier on yourself and form arancini into flat cakes. Similar to how you cook potato cakes, this recipe is excellent for when you want to use leftover risotto.
- Vegan Arancini. Last but not least, here is a vegan-friendly version of arancini that uses a plant-based mozzarella cheese for the filling. Wet your hands slightly and measure out ¼ cup of risotto to create each ball.
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