From Italian Cooking and Living, February/March 2004
- 1 cup Arborio rice
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 8 ounces ground beef
- 1 cup frozen green peas
- freshly ground pepper
- 1/2 cup freshly grated Parmigiano-Reggiano (or substitute
- 1 tablespoon butter
- 4 eggs, beaten
- 2 cups dried bread crumbs
- vegetable oil for frying
Bring a large pot of water to a boil. Add salt and the rice,
and cook for 10 minutes. Drain, and set aside to cool. In a skillet over medium
heat, warm the olive oil. Add the onion, and sauté until golden. Add the ground
beef, and cook for 5 minutes, or until browned. Add the peas, season with salt
and pepper, and set aside to cool.
Add the Parmigiano and butter to the rice, and mix well. Form
the rice mixture into a small ball in your hand, about 11/2 inches in diameter.
Using your finger, make a small indentation in the rice, and fill it with the
beef mixture. Close the rice around the filling, and repeat with the remaining
rice and filling. Bring 2 inches of vegetable oil to 350°. Roll the arancini
in flour, and then in the egg. Dredge in the bread crumbs. Carefully lower the
arancini in batches into the hot oil. Fry until golden brown, about 2 minutes.
Makes about 20 arancini
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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