Arancini di Riso (Fried Rice Balls)

By Maverick19

Arancini di Riso, or Fried Balls of Rice. Recipe courtesy of Lydia Bastianich

Ingredients

• 5 cups chicken stock
• 3 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 cup finely diced ham or prosciutto, about 3 oz
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 tsp kosher salt, plus more for seasoning
• 1 cup frozen peas, thawed
• 1 cup grated Parmigiano-Reggiano
• 10 basil leaves, chopped
• 4 oz fresh mozzarella, cut into cubes (about 24 cubes needed)
• 1 cup all-purpose flour
• 2 cups fine dry breadcrumbs
• 2 large eggs
• vegetable oil, for frying

Preparation

Step 1

1. In a small pot, warm the chicken stock over low heat. In a medium saucepan, heat the olive oil. When the oil is hot, add the onion and cook until onion begins to soften, about 3-4 minutes. Add the ham or prosciutto and cook a few minutes, until it begins to render its fat. Add the rice and cook to coat the rice in the oil/fat. Pour in the wine, bring to a simmer and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt. Cover and simmer until the chicken stock is absorbed by the rice, about 7-8 minutes. Add the remaining 2 cups stock and recover. Cook until rice is al dente, about 6-7 minutes more. Uncover, if any liquid remains, increase heat and cook until all of the liquid is absorbed, another minute or 2. Stir in the peas and spread rice on a rimmed sheet pan to cool.

2. When the rice is cool, put in a bowl and stir in grated cheese and chopped basil. Scoop out about 1/3 cup rice and put a cube of mozzarella in the center, forming a tight ball around the cheese. You should get about 24 rice balls.

3. Spread the flour on one rimmed plate and the breadcrumbs on a second plate. Beat the eggs in a shallow bowl. Dredge the rice ball in the flour, tapping off the excess. Then dip them in the beaten egg, letting the excess drip back into the bowl. Roll in the breadcrumbs to coat thoroughly.

4. In a large, straight-sided skillet, heat 1 inch vegetable oil over medium heat, until the tip of a rice ball sizzles on contact. Fry in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain on paper towels and season with salt while still warm. **(If you have a deep fryer, like a "fry daddy", fry the rice balls in that instead for a better consistency)