DiPasquale's - Arancini

By kmad

Ingredients

• Meat portion of arancini:
• 1/2 cup minced onion, celery and carrot (mix together)
• 3 tablespoons olive oil
• 1 pound ground beef
• Salt and freshly ground white pepper
• 4 ounces tomato paste
• 1/2 cup sweet peas
• Directions
• Part Two: Rice portion arancini
• 3 tablespoons extra-virgin olive oil
• 1 pound Arborio rice
• 46 ounces chicken broth
• 1 package saffron powder
• 3 ounces grated Parmesan
• Freshly ground black pepper
• Part Three: ingredients for assembly of arancini
• Mozzarella (1/2-inch cubes)
• 1 cup all-purpose flour
• 1 1/4 cups warm water
• Bread crumbs
• Vegetable oil, for frying (deep fryer with basket)
• For meat portion:
• Saute onion, celery and carrot with olive oil until translucent. Add ground beef and season with salt and white pepper to taste. Once beef is added, with a wooden spoon, break down any chunks, the bee
• For rice portion:
• Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice (stir until evenly coated with oil. Add half of chicken broth and saffron, stirring continually. Once broth has been

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

For assembly:
Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.