ARANCINI MOULD RECIPES

ARANCINI RECIPE | ALLRECIPES

Arancini Recipe | Allrecipes image

An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.

Provided by DEBMCD

Categories Side Dish Rice Side Dish Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 18 rice balls

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
½ cup dry white wine
2?½ cups boiling chicken stock
½ cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
½ cup finely grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
½ cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying

Steps:

Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

Nutrition Facts : Calories 252.2 calories, CarbohydrateContent 18.8 g, CholesterolContent 29.1 mg, FatContent 16.4 g, FiberContent 0.8 g, ProteinContent 6.3 g, SaturatedFatContent 3.3 g, SodiumContent 274 mg, SugarContent 1.2 g

ARANCINI DI RISO SICILIANI - SICILIAN RICE BALLS RECIPE

Arancini di Riso Siciliani - Sicilian Rice Balls Recipe image

Arancini, or arancine as Sicilians correctly call these fried risotto balls, are one of the most authentic and world-famous Sicilian street food.

Provided by Nonna Box

Categories Appetizer Primo Secondi

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 18

Number Of Ingredients 30

Ingredients

2 lb Originario rice or Rome rice
2.6 quart vegetable broth
1 packet saffron
1.8 oz butter
1.8 oz Parmigiano-Reggiano cheese (grated)
1 onion (small to medium)
extra-virgin olive oil
salt
3 oz thick slice good quality cooked ham
4 1/4 oz white scamorza cheese
2/3 cup whole milk
2 tbsp all-purpouse flour
2/3 tbsp butter
3 oz second choice minced veal
3 oz minced pork
3 oz fresh or frozen peas
3/4 cup tomato pulp
1 tbsp tomato paste (dissolved in three fingers of water)
1 onion (small)
1 carrot
1 celery stalk
1 bay leaf
1/2 cup dry white wine
extra-virgin olive oil
salt
2 1/2 cup water
2 1/3 cup all-purpouse flour
1 pich salt
3 2/3 cup breadcrumbs
3 1/8 quart corn oil

Steps:

For the rice
Prepare the butter filling:
Prepare the ragù:
Prepare the arancini:
Start with the preparation of the lega (batter):
Shape the arancine:
Fill the arancine:
Fry the arancine:

Nutrition Facts : Calories 459 kcal, CarbohydrateContent 75 g, ProteinContent 15 g, FatContent 10 g, SaturatedFatContent 5 g, CholesterolContent 27 mg, SodiumContent 925 mg, FiberContent 3 g, SugarContent 5 g, ServingSize 1 serving

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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES

You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving

1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
4. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
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8. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
9. For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
10. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
12. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
14. Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.

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ARANCINI DI RISO SICILIANI - SICILIAN RICE BALLS RECIPE

Arancini, or arancine as Sicilians correctly call these fried risotto balls, are one of the most authentic and world-famous Sicilian street food.
From nonnabox.com
Reviews 4.5
Total Time 45 minutes
Category Appetizer, Primo, Secondi
Cuisine Italian, Sicilian
Calories 459 kcal per serving

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