Suppli Di Riso Rice Balls Recipes

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ARANCINI BALLS



Arancini balls image

Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 1h45m

Yield Makes 18

Number Of Ingredients 14

2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
350g risotto rice
150ml dry white wine
1.2l hot chicken or veg stock
150g parmesan, finely grated
1 lemon, finely zested
150g ball mozzarella, chopped into 18 small pieces
vegetable oil, for deep-frying
150g plain flour
3 large eggs, lightly beaten
150g fine dried breadcrumbs (panko works well)

Steps:

  • Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
  • Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
  • Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
  • Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
  • Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

ARANCINI DI RISO



Arancini di Riso image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield about 20 servings

Number Of Ingredients 19

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
  • Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
  • Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

ARANCINI DI RISO: SICILIAN RICE BALLS



Arancini di Riso: Sicilian Rice Balls image

Provided by Christina Conte

Number Of Ingredients 15

all-purpose flour
2 eggs, beaten
breadcrumbs
oil for frying
more tomato sauce, to serve (optional)
basil leaves, for garnish
3 Tbsp extra virgin olive oil
4 oz white wine
approximately 30 oz chicken or vegetable stock
salt
1 egg
2 cups (15 oz) Carnaroli or Arborio rice (the best rice to use is Carnaroli)
meat sauce or tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
4 oz mozzarella, cut into 1/2″ to 3/4″ cubes
3 oz cooked peas (optional)

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

SUPPLI DI RISO (RICE BALLS)



SUPPLI DI RISO (RICE BALLS) image

Categories     Rice     Appetizer     Fry

Yield 24 rice balls

Number Of Ingredients 13

2 Tbls butter
1 shallot minced
2 cups Arborio rice
3 1/2 cups of chicken broth
1 cup of Bertolli tomato basil sauce heated
1/4 cup dry white wine
1 cup grated freshly grated parmesan cheese
2 egg yolks, beaten
24 dice sized mozzarella cubes
2 eggs, beaten
3 cups fine dry italian breadcrumbs
2 cups oil for deep frying
Salt and pepper to taste

Steps:

  • 1) Melt the butter in a large saute pan and add the shallots. Saute for 2 minutes. Add rice and brown for a few minutes over high heat. 2) Meanwhile, bring the chicken stock to a boil in a small saucepan. Add to the rice in small amounts, followed by the tomato basil sauce and and wine and cook until the rice cooks al denta (approximately 20 minutes). Add the parmesan cheese, then salt and pepper to tase. Turn over onto plate to cool. 3) After the rice cools, add the egg yolks and mix well. Form into golf ball size balls. Push a hole into the center of each and put a cube of mozarrella inside. Close with rice and set aside and repeat until approximately 24 balls are formed. When finished, dip each ball into beaten eggs and roll into breadcrumbs. 4) Heat the oil in a deep frying pan. Fry the balls until golden brown. Drain onto paper towels and serve hot!

ITALIAN RICE BALLS (SUPPLI DI RISO)



Italian Rice Balls (Suppli Di Riso) image

This is a fabulous recipe that my girls love to help me make (and eat!!). A word of warning though - they are rather moreish! The timings are approximations as I have no idea how long they take us to make. This recipe is from Ursula Ferrigno's Risotto.

Provided by HappyBunny

Categories     Lunch/Snacks

Time 50m

Yield 8 balls

Number Of Ingredients 12

800 ml vegetable stock
50 g unsalted butter
275 g risotto rice
175 g mozzarella cheese, cut into small cubes
6 shallots, finely sliced
1/2 cup mixed herbs, chopped (parsley, basil & oregano; recipe says handful)
1 finely grated large unwaxed orange, zest of
6 tablespoons grated parmesan cheese (please use fresh cheese)
6 tablespoons olive oil, for frying
salt and pepper
1 egg, lightly beaten
50 g fresh breadcrumbs

Steps:

  • Heat stock in a large saucepan and keep on a constant simmer.
  • Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
  • Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
  • Shape rice into 8 balls.
  • Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
  • Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
  • Serve hot or cold.

Nutrition Facts : Calories 308.8, Fat 22.2, SaturatedFat 8.4, Cholesterol 60.5, Sodium 257.8, Carbohydrate 18.2, Fiber 0.3, Sugar 0.8, Protein 9.3

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