ARANCINI BALLS RECIPE - BBC GOOD FOOD
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
Total Time 1 hours 45 minutes
Prep Time 40 minutes
Cook Time 1 hours 5 minutes
Yield Makes 18
Number Of Ingredients 14
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, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.7 milligram of sodium
ARANCINI RECIPE | ARANCINI BALLS RECIPE | GORDON RAMSAY ...
You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night and then you could make these ‘rice balls’ for the next evening.
Provided by Gordon Ramsay
Categories Vegetarian
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 030 minutes
Yield 18
Number Of Ingredients 19
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ARANCINI DI RISO RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Reviews 4.7
Total Time 30 minutes
Category side-dish
Cuisine italian
- 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.
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Reviews 4.8
Total Time 1 hours 10 minutes
Category appetizer
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- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
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BOLOGNESE ARANCINI RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Heat the olive oil and half the butter either in your slow cooker or in a saucepan over medium heat. Add onion and cook until pale and translucent. Add the garlic and cook until fragrant. Add the rice and cook until toasted, about 1-2 minutes. Add the stock and if using your pressure cooker, set to the risotto function and cook for 12-14 minutes. Alternatively, if using stovetop method, add the stock gradually, and cook for 15-20 minutes, stirring regularly and adding stock until the rice is cooked through. For the slow-cooker, cover and cook on high for 1-2 hours, or until the stock has been absorbed and the rice is tender.
2. When the rice is cooked, add the remaining butter and stir through, followed by the parmesan and cheddar.
3. While the rice is still warm, add the bolognese and stir to incorporate. (If using the stovetop method, rest the risotto in the fridge overnight, before assembling the arancini.)
4. Preheat the oven to 180C fan-forced (200C conventional). Bring the risotto to room temperature if it's been firming up in the fridge.
5. Using your hands, scoop out a large golf ball-sized amount of the rice mixture and roll into a ball. Indent the ball with your thumb and add a piece of mozzarella (or a ball of bocconcini) and encase the cheese in the risotto mixture. Place on a tray and repeat with the remaining rice and cheese.
6. Roll the balls in flour, then beaten egg, followed by panko crumbs to coat, shaking off excess. Place on an oven tray lined with baking paper and bake for 20 minutes, turning gently halfway through to get a nice even brown crust.
7. Warm the tomato sauce and place in serving bowls. Top with arancini and extra parmesan and oregano. Serve piping hot.
More doorstop dinners from Katrina Meynink
*If you don't have access to these kitchen appliances, I would recommend making the risotto the traditional way and leaving it overnight in the fridge before assembling the arancini. If a risotto is too wet, the arancini collapses and has no holding power.
BOLOGNESE ARANCINI RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Heat the olive oil and half the butter either in your slow cooker or in a saucepan over medium heat. Add onion and cook until pale and translucent. Add the garlic and cook until fragrant. Add the rice and cook until toasted, about 1-2 minutes. Add the stock and if using your pressure cooker, set to the risotto function and cook for 12-14 minutes. Alternatively, if using stovetop method, add the stock gradually, and cook for 15-20 minutes, stirring regularly and adding stock until the rice is cooked through. For the slow-cooker, cover and cook on high for 1-2 hours, or until the stock has been absorbed and the rice is tender.
2. When the rice is cooked, add the remaining butter and stir through, followed by the parmesan and cheddar.
3. While the rice is still warm, add the bolognese and stir to incorporate. (If using the stovetop method, rest the risotto in the fridge overnight, before assembling the arancini.)
4. Preheat the oven to 180C fan-forced (200C conventional). Bring the risotto to room temperature if it's been firming up in the fridge.
5. Using your hands, scoop out a large golf ball-sized amount of the rice mixture and roll into a ball. Indent the ball with your thumb and add a piece of mozzarella (or a ball of bocconcini) and encase the cheese in the risotto mixture. Place on a tray and repeat with the remaining rice and cheese.
6. Roll the balls in flour, then beaten egg, followed by panko crumbs to coat, shaking off excess. Place on an oven tray lined with baking paper and bake for 20 minutes, turning gently halfway through to get a nice even brown crust.
7. Warm the tomato sauce and place in serving bowls. Top with arancini and extra parmesan and oregano. Serve piping hot.
More doorstop dinners from Katrina Meynink
*If you don't have access to these kitchen appliances, I would recommend making the risotto the traditional way and leaving it overnight in the fridge before assembling the arancini. If a risotto is too wet, the arancini collapses and has no holding power.
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