Rice Balls - Arancini

By Maverick19

The prep for this does take a long time, but it is well worth it. Cooking time is roughly 1 1/2 hours and yields two dozen Arancini

Ingredients

• RICE MIXTURE:
• 1 medium bag of rice (the cheaper the rice the better, Uncle Ben's works great)
• 1 package of saffron
• 2 cartons/quarts of chicken stock
• 1 1/2 cups of grated Romano cheese
• 1 stick butter, softened
• 6 egg yolks
• FILLING:
• 1 lb ground beef
• 1 small can tomato paste
• 1 large onion, chopped
• 1 box/bag frozen peas, thawed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• OUTSIDE:
• Italian style breadcrumbs
• 6 egg whites + 2 Tbsp water
• oil for deep frying

Preparation

Step 1

1. In a large pot, add the stock and saffron and bring to a boil. Add the rice and stir once, reduce the heat to a simmer, cover and cook about 25 minutes or until liquid is absorbed. Do not remove cover during the cooking period. When done, the rice should be sticky. Let cool.
2. In the interim, in a sauté pan, brown the ground beef, add the onions and cook until translucent. Add the tomato paste to meat mix, reduce heat, and cook about 3 minutes. Season with salt and pepper. Add peas and sugar, cover and cook an additional 3 minutes. Let cool.
3. Pre-heat oil in deep fryer to 350 degrees
4. Mix the egg yolks and add yolks, butter and cheese to cooled rice, mix thoroughly. Taste the rice. It should taste cheesy. Adjust seasoning if required. Now the messy part, scoop enough rice to fill the palm of your hand, make a divot in the center, place 1/2 Tbsp of meat mix in the divot, add additional rice to cover and form into a ball. Repeat process until all balls are formed.
5. Mix egg whites with water, roll ball into whites and then into breadcrumbs. Repeat until all balls are coated with breadcrumbs.
6. Place ball into deep fryer, about 2-4 at a time, and fry until golden brown. Drain on paper towel.