Italian Stuffed Rice Balls Recipes

ARANCINI, ITALIAN RICE BALLS

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.

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

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)

Steps:

• ~~~RICEBALLS~~~.
• Heat the olive oil in a pan with the garlic and onion.
• Cook until soft and add the basil.
• Add the cooked rice, season and blend it all together well.
• Pour the rice into a bowl, place in the fridge to chill.
• When cold, fold in the Parmesan and butter.
• Divide the rice into small balls of equal size pieces.
• Cut the mozzarella and sun dried tomatoes into half inch size pieces.
• Push a piece of mozzarella and tomatoes into the center of each rice ball.
• Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
• Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
• Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
• Drain on kitchen paper.
• ~~~POMODORASAUCE~~~.
• Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
• Add red onion and garlic and saute until onion is soft.
• Add red wine and reduce heat slightly.
• Add tomatoes, basil, chives and parsley and remove from heat.
• You want the ingredients just heated, not actually cooked.
• Season with salt, pepper, and sugar.
• Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.