DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
Steps:
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the 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 the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
FRIED RICE ARANCINI
With a little Italian influence, leftover fried rice is transformed into crunchy, golden brown nuggets similar to arancini (fried balls made from Arborio rice). Dip them in duck sauce or even some hot mustard if you have a few packets kicking around.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels.
- Mix the panko and 1/4 teaspoon salt in a small bowl.
- Mix together the fried rice, flour, chile sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls.
- Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired.
UN-FRIED ARANCINI (RICE BALLS)
Make and share this Un-Fried Arancini (Rice Balls) recipe from Food.com.
Provided by Shawn C
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289, Fat 6.2, SaturatedFat 2.6, Cholesterol 11.3, Sodium 420.5, Carbohydrate 45.7, Fiber 3.4, Sugar 3.6, Protein 12.4
RICE BALLS (ARANCINI)
Recipe from Father Vince Bommerito as seen on Ciao America with Mario Batali. Put here for safekeeping and this is definately at keeper! Serve with your favorite marinara for dipping.
Provided by CABarbieQue
Categories Weeknight
Time 20m
Yield 16-20 Rice Balls, 4 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
Nutrition Facts : Calories 1778.1, Fat 153.1, SaturatedFat 31.9, Cholesterol 347.6, Sodium 941.4, Carbohydrate 54.3, Fiber 3.2, Sugar 5.5, Protein 44.3
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