Stuffed Rice Balls Recipe 435

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STUFFED RICE BALLS " ARANCINE"



Stuffed Rice Balls

Marvelous rice balls stuffed with meat ragu and deep fried. Delicious and worth the trouble. This inspiration comes from the splendid Lidia Matticchio Bastianish.

Provided by Vontrottzu

Categories     Short Grain Rice

Time 1h35m

Yield 6-10 serving(s)

Number Of Ingredients 21

1/4 cup extra virgin olive oil
1 lb ground beef
1/2 cup chopped onion
salt
1/4 cup grated carrot
1/4 cup finely diced celery
1 (14 ounce) can Italian plum tomatoes (preferably San Marzano with juice and crushed)
1 teaspoon tomato paste
1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon chili pepper flakes
1 cup frozen peas
5 cups chicken stock
2 tablespoons extra virgin olive oil
2 cups short-grain rice (like Arborio)
4 large eggs
2 cups grated parmesan cheese
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs
2/3 cup vegetable oil
1/3 cup olive oil, plus extra
olive oil, for frying

Steps:

  • Make the Ragu up to 3 days in advance. Heat 1/4 cup olive oil in 3 quart sauce pan over medium heat. Crumble the meat and add the onions. Cook stirring often, until the water given off is evaporated and the meat and onion begin to brown, about 10 minute.
  • Season the meat and onion lightly with salt. Stir in the carrots and celery and continue cooking until vegetables are tender, about 10 minutes. Stir in the tomatoes, the tomato paste, red pepper and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened about 30 minutes. If the sauce begins sticking to the pan at any time add a few tablespoons of water. Stir in the peas and cook until tender, about 10 minutes. The finished ragu should be dense and reduced. Remove and cool to room temperature.
  • WHILE THE RAGU IS COOLING MAKE THE RICE. Bring the stock and 2 tablespoons olive oil to a boil in a 3 quart sauce pan. Stir in the rice and return to the boil, then adjust heat to a simmer. Cook the rice uncovered until tender but firm about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When rice is cool scrape into a mixing bowl and beat in the four eggs and the grated Parmesan cheese.
  • Take a handful, about 1/3 cup of the cooled mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of ragu. Work the rice ball until it is completely encloses the ragu, and reform the rice into a firm ball. Continue forming arancine with the remaining rice and ragu.
  • Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on the other, in an even layer.
  • Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour . Roll the rice balls in the beaten egg to coat, allowing any excess to drip back into the bowl. Finally roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
  • If you would like to serve the balls hot, heat the oven to 200°F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and the olive oil into a deep skillet. Insert a deep frying thermometer and heat the oil to 375°F If working without a thermometer the oil around the rice ball must simmer and give a steady sizzle. Don't cook too hot, adjust heat as needed.
  • When the oil comes to temperature, carefully slip about 1/3 of the rice balls into the oil. Fry turning with tongs and slotted spoons until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel lined baking sheet and keep warm in oven. Fry the remaining balls. The arancine can be served warm or at room temperature.

Nutrition Facts : Calories 1387.2, Fat 80.7, SaturatedFat 19.7, Cholesterol 298.2, Sodium 1224.9, Carbohydrate 111.4, Fiber 6.3, Sugar 10.1, Protein 51.6

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)



Fried and Stuffed Rice Balls (Arancini di Riso) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups cooked and cooled risotto or short-grain rice, recipe follows
1 cup Italian-style seasoned bread crumbs
2 cups cooked and cooled risotto or short-grain rice, recipe follows
1/2 cup Italian-style seasoned bread crumbs
1/2 cup finely grated Parmesan
1/4 cup finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
Vegetable oil, for frying
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, at room temperature
1/2 small onion, chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1/4 cup finely grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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

STUFFED RICE BALLS



Stuffed Rice Balls image

Provided by Lidia Matticchio Bastianich

Categories     Bread     Sauce     Rice     Side     Fry     Simmer     Boil

Yield makes about 20 rice balls

Number Of Ingredients 23

For the Ragù
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup chopped onion
Salt
1/4 cup grated carrots
1/4 cup finely diced celery
One 14-ounce can Italian plum tomatoes (preferably San Marzano) with juice, crushed
1 teaspoon tomato paste
1/2 teaspoon crushed hot red pepper
1 cup fresh or frozen peas
For the Rice
5 cups Chicken Stock (page 74), canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups short-grain rice, such as Carnaroli or Arborio
4 large eggs
2 cups grated Pecorino Romano cheese
To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine, dry bread crumbs
2/3 cup vegetable oil
1/3 cup olive oil, plus extra for frying

Steps:

  • Make the ragù (up to 3 days in advance)
  • Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
  • Season the beef and onion lightly with salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are very tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragù should be dense and reduced. Remove and cool to room temperature.
  • While the ragù is cooling, make the rice
  • Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice, uncovered, until al dente-tender but firm-about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
  • Take a handful (about 1/3 cup) of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragù. Work the rice so that it completely encloses the ragù, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragù.
  • Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
  • Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
  • If you'd like to serve the rice balls hot, heat the oven to 200° F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375° F. (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches temperature, adjust the heat under the pot to maintain a steady temperature.
  • If you're not working with a thermometer, test the temperature of the oil by dipping a rice ball in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
  • When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls. The arancine can be served hot or at room temperature.

STUFFED RICE BALLS RECIPE - (4.3/5)



Stuffed Rice Balls Recipe - (4.3/5) image

Provided by 1buttons

Number Of Ingredients 23

RAGU:
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup onion, chopped
Salt
1/4 cup celery , finely diced
1/4 cup carrots, grated
14 ounce can Italian plum tomatoes, crushed
1 teaspoon tomato paste
1/2 teaspoon hot red pepper, crushed
1 cup fresh peas, or frozen peas
RICE:
5 cups chicken stock, canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated
TO COAT AND FRY RICE BALLS:
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs
2/3 cup vegetable oil
1/3 cup olive oil, plus extra for frying

Steps:

  • Traditionally, this dish was made with short grain rice, Arborio or Carnaroli, that's been boiled in salted water with a little oil, and that's how I make it here. If you have leftover risotto, you can use that instead of starting from scratch with the rice. On the other hand, if you have leftover Bolognese sauce, you can skip making the ragu; all you need to do is add some peas and a little water to the sauce and simmer until the peas are tender and the sauce is dense, not runny. Make the ragu (up to 3 days in advance): heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meet and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes. Season the beef and onion lightly with the salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragu should be dense and reduced. Remove and cool to room temperature. While the ragu is cooling, make the rice. Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to a boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese. Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragu. Work the rice so that it completely encloses the ragu, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragu. Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer. Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.. Remove to a clean baking sheet. Repeat with the remaining rice balls. If you'd like to serve the rice balls, heat the oven to 200 degrees F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat to 375 degrees F. Test the temperature of the oil by dipping a rice ball in. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.

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