Arancini di riso - Rice Balls Recipe

Name: Arancini di riso - Rice Balls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: per 4 servings
Ingredients: 7/8 lb Rice; 7 oz breadcrumbs; 4 eggs; 1 ¾ oz butter; 3 oz grated Parmigiano Reggiano cheese; salt and pepper to taste; Italian "00" flour or all-purpose flour to taste; 1 whisked eggs bread crumbs; 7 oz ground pork; 1 onion; 2 tablespoons extra virgin olive oil; ½ cup dry white wine; 1 oz tomato paste; 1 ¾ oz shelled pea; 2 oz Pecorino primo sale (sweet and soft sheep’s milk cheese); 2 oz caciocavallo cheese, grated; deep frying peanut oil to taste; 1 pinch saffron

Ingredients

7/8 lb Rice
7 oz breadcrumbs
4 eggs
1 ¾ oz butter
3 oz grated Parmigiano Reggiano cheese
salt and pepper to taste
Italian "00" flour or all-purpose flour to taste
1 whisked eggs bread crumbs
7 oz ground pork
1 onion
2 tablespoons extra virgin olive oil
½ cup dry white wine
1 oz tomato paste
1 ¾ oz shelled pea
2 oz Pecorino primo sale (sweet and soft sheep’s milk cheese)
2 oz caciocavallo cheese, grated
deep frying peanut oil to taste
1 pinch saffron

PREP TIME 30m	COOK TIME 5m	TOTAL TIME 35m
YIELD per 4 servings

Instructions

Boil the rice in a quart of boiling salted water with a pinch of saffron. Cook over medium heat for about 15 minutes, stirring continuously until all of the water has been absorbed.
Remove from the heat and, in a large bowl, mix in with the beaten eggs, the butter and the Parmigiano Reggiano cheese.
Allow to cool and meanwhile prepare stuffing.
In a saucepan over medium heat, add oil and meat sauce: mix it with the peas, salt and pepper and cook until sauce has reduced down by over half and is fairly dry.
Mix together the meat mixture, Pecorino primo sale (or Pecorino dolce cheese) and grated Caciocavallo cheese (or Parmesan cheese).
With moist, but not wet hands, form a 1 to 1½-inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb.
Place some of the meat mixture in the hole and cover with rice.
When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs.
Fry the rice balls until brown and heated through, turning them as necessary, about 4 minutes.
Transfer the rice balls to paper towels to drain.