Arancini di Riso

Italian Rice Balls

Arancini means “little orange” in Italian, and these delicious little fried balls of savory goodness will have you begging for just one more.  The very first time I ever had arancini was in Sicily, where they originate, and I was hooked! I made these with a ragu of ground meat, tomato sauce and peas although you can pretty much fill them with whatever you can imagine.

I’ve only made arancini a few times since the preparation can really take some time (so be prepared), especially if you want to get them just right.  It’s definitely worth the effort and are a great way to treat your friends. This recipe is from one of my favorite Joyce Goldstein cookbooks I mentioned in a previous post – Mediterranean The Beautiful. 

Ingredients

• 6 cups of water
  
• 3 cups Arborio (risott0) rice
  
• 2 eggs
  
• 1/2 cup freshly grated Parmesan cheese
  
• salt and pepper
  
• 2 tablespoon olive oil
  
• 1 onion, shopped
  
• 1/2 lb ground beef or veal
  
• 2 tablespoons tomato paste
  
• 1/2 cup dry red wine
  
• 1 cup tomato sauce
  
• 1 cup shelled peas, blanched for 30 seconds and drained (or frozen)
  
• freshly grated nutmeg
  
• 1 cup all purpose flour
  
• 3 eggs
  
• 2 cups bread crumbs
  
• vegetable oil for deep frying

Method

1. In the saucepan bring the water to a boil. Add the rice, cover, reduce the heat to low and cook until the water has been absorbed, 15-20 minutes. The rice should be al dente but cooked through and still a little sticky. Mix in the eggs, one at a time, and the cheese. Season to taste with salt and pepper. Spread out on a baking sheet, cover and refrigerate to cool.
   
   
2. Meanwhile, in a saute pan over medium heat, warm the olive oil. Add the onion and saute until tender and translucent, 8-10 minutes. Add the meat and stir, breaking it up, until it browns, just a few minutes. Add the tomato paste and wine and simmer for 5 minutes. Then add the tomato sauce and simmer until thickened, about 15 minutes. Remove from the heat and stir in the blanched peas. Season to taste with salt, pepper and a little nutmeg. Let cool to room temperature.   

3. To make the rice balls, put the flour in a shallow bowl. Break the eggs into another shallow bowl and beat lightly with a little water. Place the bread crumbs in a third shallow bowl.   

4. You can make the rice balls small or make them the size of 3-in oranges. Put a few spoonfuls of rice in the palm of your hand and make an indentation in the center with your finger, to form a pocket. Slip a spoonful of filling into the pocket and then “fold” the rice over the filling. Roll the rice into a nicely shaped ball. Then roll the ball in the flour, dip it in the beaten egg, and then roll it in the bread crumbs. Set on a wire rack. Repeat until you have used up all of the rice and filling.
    
   
   
5. Pour oil into a deep saute pan to a depth of 3-in and heat to 375 degrees, or until a rice ball dropped into oil begins to color within moments. When the oil is ready, deep fry the rice balls, a  few at a time, until they are golden, 4-5 minutes. Using a slotted spoon remove to paper towels to drain briefly, and repeat until all of the rice balls are cooked.
      

    

6. Arrange on a warmed platter and serve at once.