Teresa's Recipes
Arancini Di Riso
Arancini di Riso are scrumptious Italian rice balls, oozing with gooey mozzarella, savory ragu, and sweet peas, all wrapped in a crispy breadcrumb coating. These delightful morsels hail from Sicily, where they were originally created to utilize leftover risotto. The result is a perfectly balanced dish that is both comforting and indulgent, making them a beloved treat for gatherings and celebrations. Serve them hot with a side of rich marinara sauce for an unforgettable experience!
Ingredients
- for frying Vegetable oil
- 2, beaten Eggs
- 1 cup, for coating Breadcrumbs
- 8 ounces, cut into small cubes Mozzarella cheese
- 1/2 cup Frozen peas
- 1 cup, for serving Tomato sauce
- 1 cup Ground beef
- 1 medium, finely chopped Onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 3 cups Water
- 1 1/2 cups Arborio rice
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 38g
- Protein: 20g
- Sodium: 400mg
- Sugar: 3g
Instructions
- In a saucepan, bring 3 cups of water to a boil. Add the Arborio rice and 1 teaspoon of salt. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 20 minutes. Let it cool slightly.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the ground beef and cook until browned, about 5 minutes. Stir in the frozen peas and tomato sauce, and let simmer for another 5 minutes. Remove from heat and let cool.
- Once both the rice and meat mixture have cooled, combine them in a large bowl. Stir in the beaten eggs until fully incorporated.
- To form the arancini, take a handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center and carefully shape the rice around it to form a ball. Repeat with the remaining mixture and cheese.
- Roll the formed rice balls in breadcrumbs, ensuring they are fully coated.
- In a deep fryer or large saucepan, heat vegetable oil to 375°F (190°C). Fry the arancini in batches until golden brown, about 4 minutes. Remove and drain on paper towels.
- Serve the arancini hot with a side of marinara sauce for dipping.
Tips
- For a unique twist, try adding different fillings such as cooked mushrooms, spinach, or even a bit of truffle oil for an upscale version.
- If you want to make them ahead of time, you can prepare the arancini up to the frying step and refrigerate them. Fry just before serving for the best texture.