Arancini (Fried Rice Balls Stuffed with Meat and Cheese)

If you have leftovers, they reheat really well in the microwave for about 3 minutes. But these are so good, there may not be leftovers.

I remember the first time I had arancini. It was in a restaurant in Little Italy in Baltimore. When I saw them on the menu, I remarked that they looked interesting, but I really wanted lasagna, and I knew their portions were huge. Nevertheless, the server brought out a small version of arancini and a half-sized portion of lasagna. She boxed up the other half for me to take home.

SOFTWARE

·         3 T. olive oil

·         1/2 celery rib, minced

·         1/2 carrot, minced

·         1/2 yellow onion, small dice

·         1 lb. ground chuck

·         4 oz. tomato paste

·         1/4 c. water

·         1/2 c. peas

·         5 3/4 c. chicken stock or broth

·         2 c. arborio rice

·         1 T. butter

·         1/4 t. saffron threads

·         3/4 c. Parmesan cheese, shredded

·         Kosher salt

·         Freshly ground black pepper

·         Vegetable or peanut oil for frying

·         1 c. AP flour

·         1 1/4 c. water

·         2 c. fine breadcrumbs or Panko

·         24 mozzarella pearls

·         Marinara sauce, warmed (jar or homemade)

METHOD

1.      In a large skillet, warm the oil over medium heat.

2.      Add celery, carrots, and onion, and cook for about 3 minutes, stirring occasionally.

3.      Add the ground chuck and break it up as much as you can.

4.      Stir in the tomato paste and water.

5.      Let the mixture simmer, then reduce the heat to low, cover the skillet, and simmer for 30 minutes.

6.      Remove from heat and stir in the peas. Set aside to cool to room temperature.

7.      In a large pot, bring the stock/broth to boiling over medium heat.

8.      Once boiling, add the rice, butter, and saffron threads.

9.      Stir occasionally and cook until the liquid is absorbed, and the rice is tender.

10.  Add the cheese, salt, and pepper.

11.  Cover the bottom of a 17-inch-by-12-inch rimmed baking sheet with aluminum foil.

12.  Spread the rice on the foil, making sure to keep it even across the entire sheet. Cool to room temperature.

13.  In a cast-iron Dutch oven, heat the frying oil to 350 degrees.

14.  In one large bowl, mix the flour and water together to create a thin batter.

15.  In another bowl, add the breadcrumbs/Panko.

16.  When the rice and meat mixture have cooled, divide the rice into 8 equal portions.

17.  One at a time, add 3 T. of the meat mixture and 3 mozzarella pearls on top of a rice portion.

18.  Using a rubber spatula to assist, fold the rice over the filling and form into a ball using your hands.

19.  Roll up all 8, then coat each with the batter before rolling in the breadcrumbs.

20.  Once all 8 are coated, place 2 or 3 at a time into the hot oil.

21.  Fry for about 9 minutes or until golden brown. Depending on the depth of your oil, you may need to rotate each rice ball during cooking.

22.  Place the cooked rice balls on a plate covered with a paper towel to briefly drain.

23.  Serve by placing some of the warmed marinara on a plate and topping with the arancini.

24.  Enjoy!

VARIANTS

These will end up being about the size of a baseball. You can make them smaller by increasing the number of rice portions and reducing the size of the filling portions. They will cook faster but should be just as delicious.