Arancini di Riso #2

By Maverick19

This recipe will take you 1 1/2 hours of total time. Makes about 2 dozen Arancini

Ingredients

• Rice Mixture:
• 1 med bag of rice (the cheaper the better, like Uncle Ben's)
• 1 pkg saffron
• 2 cartons of chicken stock
• 1 1/2 cups of grated romano cheese
• 1 stick softened butter
• 6 egg yolks
• Filling:
• 1 lb ground beef
• 1 small can tomato paste
• 1 large onion, chopped
• 1 bag/box 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 stock and saffron and bring to a boil. Add rice, stir once, reduce heat to a simmer, cover and cook about 25 minutes or until water is absorbed. Do not remove cover during this cooking period. When done, rice should be sticky. Let cool.
2 In the interim, in a saute pan, brown the ground beef. Add onions and cook until translucent. Add paste to meat mixture, 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 a deep fryer to 350 degrees.
4. Mix egg yolks and add yolks, butter and cheese to cooled rice, mix thoroughly. Taste rice, should taste cheesy adjust seasoning if required. (This next step will be a bit messy) Scoop enough rice to fill the palm of your hand, make a divot in the center, place 1/2 Tablespoon of meat mixture in divot, add additional rice to cover and form into 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 balls into deep fryer (2-4) and fry until golden brown. Drain on a paper towel. Serve Hot