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Arancini (Sicilian Stuffed Rice Balls)A web-exclusive recipe from Italian Cooking and LivingFor the risotto:
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 cup Arborio rice
5 cups chicken broth, hot
2 tablespoons butter
3/4 cup Parmigiano-Reggiano, grated
For the ragł and filling:
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1/2 pound ground lamb
1/2 cup Nero DAvola
1 cup canned whole, peeled tomatoes, drained and chopped
1/3 cup frozen peas, thawed
salt
4 ounces fresh mozzarella, cut into 16 small cubes
3 eggs, beaten
salt and freshly ground pepper
1 cup breadcrumbs
olive oil for frying
To cook the rice: In a heavy-bottomed pot, warm olive oil over medium heat. Add onion and stir until translucent. Add rice and stir 2 to 3 minutes. Add hot broth 1 cup at a time, stirring until each cup is fully absorbed. When rice is al dente, remove from heat and stir in butter and Parmigiano. Spread out on a baking sheet to cool.
To make the ragł: In a skillet, heat extra-virgin olive oil. Add onion and lamb; stir until meat is cooked through and onion is translucent. Deglaze with wine. Add tomatoes and peas; cook until ragł reaches a dense texture. Add salt to taste.
To make the rice balls: With wet hands, form 16 balls of risotto. Poke a hole in each ball with your thumb and make a little space inside. Fill each one with a spoonful of ragł and a chunk of mozzarella. Seal the opening with another dollop of risotto. Roll each ball in beaten egg and breadcrumbs seasoned with salt and pepper. Warm olive oil over medium-high heat in a heavy-bottomed pot. Deep-fry in batches until golden-brown. Drain on paper towels. Serve immediately. Makes 16
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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