Un Fried Arancini Rice Balls Recipes

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

UN-FRIED ARANCINI (RICE BALLS)

Steps:

• put rice in blender or food processor or a coffee grinder. Pulse on and off in 2 second intervals until the rice is broken into smaller pieces (about half of their original size).
• put rice into a sauce pot with 1 1/4 c water and the saffron. bring to a simmer over high heat, then reduce the heat to medium, season very lightly with salt. cover and cook until all the liquid is absorbed. about 15 mintues.
• heat oven to 375.
• scrape the rice into a steel bowl with a rubber spatula. add the basil and the parmigana-reggiano. season with salt and pepper.
• place in the freezer for about 4-5 minutes to cool.
• cut the mozzarella into 12 equal bit size nuggets. remove the rice mixture from the freezer. form into 12 equal size loose balls. place a piece of cheese in center of each ball and then form in a tight ball, sealing in the cheese completely.
• repeat until all balls are completely formed, place in freezer for 2-3 minutes to tighten up.
• place flour, egg whites and panko in 3 different shallow bowls. lightly season with panko and flour with salt and pepper.
• remove balls from freezer coat them in small batches, first coat the ball with flour (knock off excess) then into the egg whites and finally the panko. place finished ball on a baking sheet with a wire rack.
• once all balls are coated , place in the oven and cook until he panko is toasted and crisp. if the cheese starts to pop out of the shell, its time to remove from the oven.
• heat your tomato sauce and serve with the baked rice balls.