FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
AIR FRYER ARANCINI
These fried rice balls are full of flavor and are a wonderful appetizer. Pair with any dipping sauce such as pesto, marinara, or use a meat sauce for a hearty meal. The highlands Italian cheese sprinkle is from the Savory Spice Shop®, but is optional.
Provided by thedailygourmet
Categories Appetizers and Snacks Antipasto Recipes
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
- Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
- Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
- Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
- Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 38.5 g, Cholesterol 160.8 mg, Fat 21.1 g, Fiber 0.5 g, Protein 15.2 g, SaturatedFat 12 g, Sodium 732.6 mg, Sugar 0.5 g
ARANCINI
You can always use leftover risotto - just start the recipe from step 6
Provided by Maddie Rix
Categories Starters Jamie Magazine Alfresco Dinner Party Italian
Yield 16
Number Of Ingredients 25
Steps:
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through - about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs - if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
Nutrition Facts : Calories 549 calories, Fat 34.4 g fat, SaturatedFat 7.7 g saturated fat, Protein 14.9 g protein, Carbohydrate 44.2 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ARANCINI DI RISO: SICILIAN RICE BALLS
Provided by Christina Conte
Number Of Ingredients 15
Steps:
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
- To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Nutrition Facts : Calories 525 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 520 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
ARANCINI, ITALIAN RICE BALLS
These Arancini, Italian Rice Balls are so utterly delicious and irresistible! They are stuffed with prosciutto and mozzarella, rolled in breadcrumbs and then deep fried to a golden brown perfection!
Provided by Marisa
Categories Lunch Supper Snack
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped onion, garlic, bay leaf and sauté for about 3 minutes or just until the onion is soft and translucent.
- Stir in the rice.
- Add the chicken stock and bring to a boil then lower to a simmer.
- Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
- Remove the bay leaf and discard it.
- Once the rice is cooked, transfer to a bowl and cool completely.
- When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
- Divide the mixture in 12 equal portions and place the portions on a small tray. Having these portions ready will make it easier to fill the rice balls.
- Keep a small bowl filled with water close by and from time to time moisten your hands for easy rolling of the rice balls. This step will greatly minimize any fuss and mess when rolling the balls. Trust me and you can thank me later!
- Combine the prosciutto and mozzarella together in a small bowl.
- With moistened hands, scoop up 1/4 cup of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly while making an indentation. Place about a teaspoon of the mozzarella and prosciutto mixture in the middle. Close your hand, making a fist and gently roll into a ball. If needed, you can always add more rice.
- Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to form 12 rice balls.
- Moisten your hands with water as often as needed for easy rolling. This will prevent the rice from sticking too much on your hands and you will be able to roll the rice balls effortlessly.
- Roll the rice balls, one at a time, first in the flour then in the egg whites and finely in the bread crumbs while turning to coat all over and place them back on a cookie sheet.
- Cover with plastic wrap and then chill for 30 minutes.
- In the meantime, line a cookie sheet with paper towels and place it next to your stove.
- Heat the vegetable oil in a dutch oven or a deep frying pan (the oil should measure about 2 inches deep), to 350*F. Use a deep frying thermometer for accuracy. Make sure there is enough oil in the pan to ensure they cook evenly and to avoid any from bursting.
- Use a wire skimmer or a large slotted spoon to gently lower the rice balls into the hot oil. Do not overcrowd them.
- Fry the rice balls for about 2 minutes or until golden brown and crispy all over. You can also keep them warm in the oven preheated to 200*F while you fry up the rest.
- When ready, remove with the wire skimmer or your slotted spoon and place them on the prepared cookie sheet to drain.
- Repeat with the remaining rice balls.
- Serve while hot alongside a crispy salad or wth your favourite tomato sauce.
Nutrition Facts : Calories 283 kcal, Carbohydrate 37 g, Protein 12 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 465 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ARANCINI (RICE BALLS) WITH MARINARA SAUCE
Bring the oil to a boil for classic Italian arancini (rice balls) stuffed with mozzarella and served with marinara sauce.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 7
Steps:
- Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
- Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
- Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
- Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
- Serve the arancini warm with a side of warm marinara sauce.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 384 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
More about "fried rice arancini recipes"
MOZZARELLA ARANCINI (STUFFED RICE BALLS) RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (39)Servings 14
- Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine. Do Ahead: Sauce can be made 12 hours ahead. Cover tightly with plastic wrap and chill.
- Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
- Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
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- Form each eighth of the risotto into one large ball. At the center of each arancini, place a small mozzarella ball. Use your hands to form the risotto into a circle shape.
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CAULIFLOWER ARANCINI - KIRBIE'S CRAVINGS
From kirbiecravings.com
Estimated Reading Time 6 mins
- Add oil and garlic to a large skillet and bring to medium high heat. Cook until garlic is lightly browned. Add in the cauliflower and cook until tender. If your cauliflower gets too dry before it's finished cooking, add in a little chicken stock or broth, 1 tbsp at a time. When you are done cooking the cauliflower, the broth should be evaporated because the liquid will make it difficult for the cauliflower to bind together. Turn off heat but keep your skillet on the stove so it stays warm. Stir in 1/4 cup parmesan cheese and 1/2 cup mozzarella cheese. Mix and stir until cheese is completely melted and you can see the cheese is sticking and binding the cauliflower rice.
- Allow cauliflower rice to cool slightly. You want your mixture to remain warm but you don't want it to be hot enough to cook an egg. Add in one egg and mix into cauliflower mixture until evenly combined.
- Scoop out 3 tbsp (packed) cauliflower rice. I used my 1.5 tbsp cookie scoop* because it has a release mechanism. Squeeze the cauliflower rice between the palm of your hands to remove any excess liquid.
ARANCINI (CHEESY ITALIAN RICE BALLS) RECIPE | MYRECIPES
From myrecipes.com
Servings 12Published 2016-05-16Total Time 1 hr 30 mins
- Put cooked rice, chicken broth, and 1/2 tsp. salt in a medium saucepan and bring to a simmer over medium heat. Simmer until thickened, 5 to 6 minutes.
- Roll cooled rice into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that cheese is completely enclosed.
- Set out 3 plates or shallow bowls. Break eggs into one and beat lightly with a fork. Mix flour with remaining 1/2 tsp. salt and the pepper in another, and put panko in the third bowl.
- Fill a 4-qt. pot with enough oil to come 2 in. up side of pot. Insert a deep-fry thermometer and heat oil to 340° over medium-high heat. Dip a rice ball into flour and shake off any excess.
- Deep-fry rice balls, in batches, until golden brown all over, 2 to 3 minutes, letting temperature return to 340° between batches. With a slotted spoon, transfer to paper towels to drain.
RICE PUDDING ARANCINI | TASTEMADE
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- Fill a heavy-bottomed saucepan 2-3 inches deep in canola oil and bring up to 350 degrees Fahrenheit. Fry 3-4 balls at a time, ensuring to turn frequently to get an even cooking for approximately 3 minutes total or until golden brown and warmed through. Drain and immediately toss in cinnamon-sugar mixture.
VEGAN ARANCINI - FRIED RICE BALLS (AIR FRYER OPTION ...
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- Set up a breading and stuffing station - one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
- Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
- While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
- Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
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