Deep-Fried Rice Croquettes
Recipe by Wright

Pinch of saffron
2 cups Arborio rice, washed
2 cups chicken stock
Salt
2 Tb buter
1 1/2 cups grated Caciocavallo or Pecorino Cheese
2 eggs, separated
1 small onion
2 Tb olive oil
1/4 lb ground beef, cooked and drained of fat
1 small tomato, peeled, seeded, and chopped very fine
1 Tb fresh rosemary leaves
Pinch of pepper
1/2 cup cooked peas
1/4 cup white wine
Flour, for coating
Breadcrumbs, for coating
Olive oil, for deep frying

Steep the saffron in 1/2 cup of warm water for 30 minutes. Place the rice in a pot with the chicken stock. Add the saffron solution, 1/2 teaspoon of salt, and the butter. Stir and bring to a boil. Once the stock is boiling, lower the heat and cook the rice, tightly covered, until it has absorbed all the water, about 20 minutes. Spoon the rice onto a platter and mix in the cheese and egg yolks. Spread the rice out to cool. Sauté the onion over medium heat in 2 Tb of olive oil for about 7 minutes, or until translucent. Add the cooked ground beef, tomato, rosemary, 1/4 t of salt, and the pepper and cook, covered, for about 8 minutes. Add the peas and the white wine. Cook until the wine has evaporated. The mixture will look like a thick ragoût. Spread some flour for coating on a piece of wax paper. Lightly beat the egg whites in a shallow bowl. Spread breadcrumbs for coating on a piece of wax paper. To form the rice balls, spread some rice flat in the palm of your hand, then cup your hand slightly, using the thumb of your other hand to make an indentation. To keep the rice from becoming sticky, keep a plate of cold water nearby to dip your hand into each time you form a rice ball. Place about 1 Tb of the meat mixture into the indentation and fold the edges over. Cover with some more rice and shape it with both hands into a ball the size of a lemon, about 2 1/2 inches in diameter. Squeeze just tightly enough to make a firm ball, but not so hard that it falls apart. Roll each ball in the flour, dip it in the beaten egg white, and roll it in the breadcrumbs, coating it evenly. Refrigerate the rice balls for 30 minutes before frying. Heat the oil for deep frying to 360 ºF. Deep-fry the rice balls for 4 minutes or until golden. Do not fry too many at once. As the arancine finish cooking, drain on paper towels. Arancine are usually served warm or at room temperature. Makes 12.