Deep-Fried Rice Balls Cooking Recipe – Arancini Recipe

Deep-Fried Rice Balls Cooking Recipe - Arancini Recipe

Deep-Fried Rice Balls Cooking Recipe – Arancini Recipe

Arancini is Italian for “small oranges,” which is what these rice balls resemble when cooked.

Makes 10 arancini

Preparation time: 1 hour
Cooking time: 7-10 minutes

Ingredients

  • 3 ½ oz. (100 g) ground veal
  • 1 ¾ oz. (50 g) caciocavallo, or other quick-melting cheese
  • A few sprigs of parsley
  • 1 stick celery
  • ½ carrot
  • 1 onion
  • 2 tablespoons tomato paste
  • 1 pinch of saffron
  • 3 eggs
  • 2 cups (7 oz./200 g) flour
  • 2 cups (4 oz./110 g) fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 ½ tablespoon (20 g) butter
  • Scant ½ cup (100 ml) white wine
  • ⅓ cup (1 ¾ oz./50 g) peas
  • 1 cup (7 oz./200 g) risotto rice (e.g. arborio)
  • 2 ½ tablespoons (1 oz./25g) grated Parmesan
  • Salt, pepper
  • Sufficient quantity of oil for deep frying

Deep-Fried Rice Balls Cooking Recipe - Arancini Recipe 1

 

Cooking Method

  • Cut the caciocavallo cheese into small cubes.
  • Wash the parsley, remove the stalks, and chop.
  • Wash and peel the celery and carrot, then chop.
  • Peel and chop the onion.
  • Dilute the tomato paste with ¾ cup (200 ml) water.
  • Infuse the saffron in a small quantity of water.
  • Beat two of the eggs in a bowl and season lightly with salt.
  • Prepare two more bowls: one containing the flour, the second containing the bread crumbs.
  • Brown the ground veal in a skillet with the olive oil and butter.
  • Add the chopped vegetables and cook until they become translucent. Deglaze with the wine.
  • Add the peas, mix together, and then add the tomato paste and half of the chopped parsley; season with salt and pepper.
  • Let cook, stirring from time to time.
  • Cook the rice al dente (see the packet instructions: in general 14 to 16 minutes in boiling salted water), drain thoroughly, then place in a large bowl and allow to cool.
  • Stir in the saffron infusion, the one remaining egg, the Parmesan, and the remaining chopped parsley.
  • Have a bowl of water ready next to you.
  • Wet your hands slightly, take a tablespoon of rice, and put it in the hollow of your palm.
  • Shape it into a neat and compact ball.
  • Create a small indentation to hold a teaspoon of the sauce and a cube of caciocavallo.
  • Close up the indentation to re-form the ball, using a little extra rice if necessary.
  • Roll it firmly between your hands to prevent it falling apart during the coating or frying process.
  • Preheat the frying oil to 340°F/170°C.
  • Roll each rice ball in the flour, then in the egg, and finally in the bread crumbs.
  • Deep-fry in the oil until they are a deep golden color, like an orange.
  • Place them on paper towel to remove any excess oil before serving.

Suggested food/wine match

Calatrasi, Terre di Ginestra, Nero d’Avola—Sicily IGT