- 8
Ingredients
- 2 Tbsp. unsalted Butter
- 1-1/2 cups Aborio Rice
- Pinch of Saffron
- 1/3 cup dry white wine
- 3 cups hot chicken broth, for rice
- Salt & Pepper
- 1 cup grated Parmesan
- 5 large eggs, 2 for rice, 3 beaten to dip rice balls in
- 2 Tbsp. Extra virgin olive oil
- 2 small onions, diced and separated
- 4 cloves garlic, chopped
- 1/2 lb. ground lean beef
- 1/2 lb. ground pork
- 5 large fresh basil leaves, chopped
- 2 Tbsp. tomato paste
- 4 oz. tomato sauce
- 1/4 cup frozen baby peas
- 2 cups seasoned bread crumbs
- Vegetable oil for frying
Preparation
Step 1
Melt butter in a large deep skillet, add 1 chopped onion and saute until softened. Add rice and stir until rice is coated, about 2 mins. Add white wine and stir until evaporated. Add saffron. Begin stirring in chicken broth 1 cup at a time until each cup evaporates and rice is tender, but not soft. Add salt & pepper to taste. When rice is cooked, take off heat and add 2 eggs and cheese. Mix well. Spread rice out on cookie sheet and place in refrigerator for 2 hours or overnight. Rice must be chilled.
In a large frying pan over medium heat, add oil, onion and garlic and saute for 2 mins. Add beef & pork and brown. Remove excess grease. Add in basil, tomato paste & tomato sauce and cook until it all becomes thick in texture. Add peas while still warm. Take off heat & set aside. Add salt & pepper to taste.
Take 2 Tbsp. of the rice mixture, place in hand and form a small cup. Place 1/2 tsp. of the meat mixture in center of rice cup, and add another teaspoon of the rice mixture on top to cover. Roll into a ball, making sure the filling does not leak out. Continue until all rice is finished. Roll the rice balls in the remaining beaten eggs and then roll in the bread crumbs. Put rice balls back in the refrigerator for 30 mins.
Heat vegetable oil to 375° Deep fry rice balls until golden brown and place on paper towel lined plate or dish.
Serve with remaining sauce.