Rice Balls With Bolognese Sauce Peas Mozzarella And Parmesan Recipes

ARANCINI RICE BALLS

Steps:

• Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
• Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
• Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
• Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It's best to roll and bread all of the rice balls before beginning frying since the frying is quick.
• Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.

RICE BALLS WITH BOLOGNESE SAUCE, PEAS, MOZZARELLA AND PARMESAN

Steps:

• For the meat sauce: Heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside.
• Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Then, add the cooked ground beef and red wine. Cook for another 10 minutes. Add the chicken stock and rosemary, bring to a simmer until the sauce has reduced, about 45 minutes. Fold in the peas.
• For the tomato sauce: Blend the tomatoes in a blender or food processor. Add the tomatoes and garlic to a large pot. Tie the basil and parsley together in a bundle using kitchen string and add to the pot. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt. Remove the herb bouquet.
• For the breadcrumb mixture: Mix together the breadcrumbs, Parmesan and parsley in a bowl.
• For the Arborio rice balls: Bring a large pot of water to a boil. Simmer the rice, covered, until the liquid has evaporated and the rice is cooked through, about 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff the rice with a fork. Spread the rice out on a sheet tray to cool, until it is just slightly warm.
• Put the cooled rice into a large bowl. Fold the eggs and the Locatelli cheese into the rice, being careful not to overwork and damage the rice.
• Form some of the rice into a "cup" shape. Holding it in one hand, put some of the meat sauce inside the cup. Add some of the ricotta and fresh mozzarella, and a little more meat sauce. Make a second "cup" of rice and press it together with the filled cup. The rice ball should be about the size of a baseball. Continue with the remaining rice and filling.
• Fill a heavy-bottomed saucepan with 6 inches of peanut oil and place over medium heat until it reaches 350 degrees F. Roll the rice balls in the breadcrumb mixture. Deep-fry until golden brown, 10 to 15 minutes.
• Spoon the tomato sauce on the bottom of each plate. Place a rice ball in the center of the dish. Top with freshly grated Parmesan and parsley.

RICE BALLS WITH BOLOGNESE SAUCE, PEAS, MOZZARELLA AND PARMESAN

Steps:

• For the meat sauce: Heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside.
• Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Then, add the cooked ground beef and red wine. Cook for another 10 minutes. Add the chicken stock and rosemary, bring to a simmer until the sauce has reduced, about 45 minutes. Fold in the peas.
• For the tomato sauce: Blend the tomatoes in a blender or food processor. Add the tomatoes and garlic to a large pot. Tie the basil and parsley together in a bundle using kitchen string and add to the pot. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt. Remove the herb bouquet.
• For the breadcrumb mixture: Mix together the breadcrumbs, Parmesan and parsley in a bowl.
• For the Arborio rice balls: Bring a large pot of water to a boil. Simmer the rice, covered, until the liquid has evaporated and the rice is cooked through, about 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff the rice with a fork. Spread the rice out on a sheet tray to cool, until it is just slightly warm.
• Put the cooled rice into a large bowl. Fold the eggs and the Locatelli cheese into the rice, being careful not to overwork and damage the rice.
• Form some of the rice into a "cup" shape. Holding it in one hand, put some of the meat sauce inside the cup. Add some of the ricotta and fresh mozzarella, and a little more meat sauce. Make a second "cup" of rice and press it together with the filled cup. The rice ball should be about the size of a baseball. Continue with the remaining rice and filling.
• Fill a heavy-bottomed saucepan with 6 inches of peanut oil and place over medium heat until it reaches 350 degrees F. Roll the rice balls in the breadcrumb mixture. Deep-fry until golden brown, 10 to 15 minutes.
• Spoon the tomato sauce on the bottom of each plate. Place a rice ball in the center of the dish. Top with freshly grated Parmesan and parsley.