Cheesy Arancini
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 cup Rice
- ⅛ tsp Saffron
- 0.333 cup dry white wine
- 2 ½ cups boiling water
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup Parmesan (grated)
- 5 large eggs (divided)
- 2 Tbsps good quality olive oil
- 1 onion (finely diced)
- 3 cloves garlic cloves (minced)
- 8 ozs lean Ground beef
- 8 ozs ground Pork
- 4 Basil (chopped)
- 2 Tbsps Tomato paste
- ½ cup Tomato sauce
- ½ cup water
- 2 tsps sugar
- ½ cup fresh or frozen, shelled peas
- 1 cup seasoned, italian breadcrumbs
- 2 cups vegetable oil
- 1 handful Orange Leaf lettuce variety (for garnish)
Preparation steps
1.
Melt butter in a large nonstick skillet, add uncooked rice and cook for 2 minutes. Add saffron and wine and cook until wine evaporates. Gradually add the boiling water, stirring frequently. Cook rice uncovered until tender. Season with salt and pepper; to taste. Remove from heat, mix in the Parmesan cheese and two slightly beaten eggs. Cover and refrigerate for at least 3 hours or overnight.
2.
In a large skillet over medium heat, add olive oil, onion, and garlic; saute for two minutes. Add the ground beef and pork, breaking up large pieces with the back of a wooden spoon; cook until meat has cooked through. Drain any excess grease. Add the basil, tomato paste, tomato sauce, 1/2 cup water, and sugar; cook until liquid has been absorbed and the mixture becomes thick in texture. Add the peas and continue to cook for 2 minutes; remove from heat and set aside.
3.
In a small swallow bowl lightly beat remaining eggs. Place bread crumbs in a swallow bowl or pie plate.
4.
Place 2 tablespoons of the chilled rice mixture in your hand and form a small cup. Add 2 teaspoon of the meat mixture, top with about 2 teaspoons rice mixture and roll into a ball. Gently dip the rice ball in beaten eggs; then roll in seasoned bread crumbs.
5.
Heat vegetable oil to 185°C | 360F in a large skillet or pot. Fry rice balls until they are lightly browned. Drain on a paper towel. Garnish with orange leaves.
