Recipe: Arancini (Fried Rice Balls)

This recipe is from The Frugal Gourmet Cooks with Wine. He says to not be put off by the complexity of the recipe, that it is really very simple.

Arancini
(Fried Rice Balls)

2 cups short-grain rice
1 teaspoon salt
1/2 cup butter (1 stick), meted
1/4 cup chopped parsley
1/2 cup grated cheese (Parmesan or Romano)
2 eggs, well beaten
1/4 pound lean ground beef
1/2 cup diced Genoa salami or Italian salami
1/2 cup diced fresh mushrooms
1/2 cup diced Provolone cheese
1/2 cup diced Mozzarella cheese
2 additional beaten eggs for dipping
Bread crumbs for coating, about 2 cups
Oil for deep-frying

Wash the rice and drain well. Place in a 2-quart saucepan with a tight-fitting lid. Add 4 cups of water and the salt. Bring to a boil without the lid. Then, cover and turn the heat to low. Simmer for 20 minutes and remove from the heat. Do not take the lid off the pot for this entire process. Allow the rice to sit for 15 minutes.

Add the melted butter, parsley, grated cheese, and eggs to the rice. Stir well to blend. Set aside.

Saute the ground beef, drain and cool. Mix the beef, salami, mushrooms, Provolone and Mozzarella together.

Lightly moisten your hands. Shake off excess water. Form a ball of rice just smaller than a golf ball. Using your thumb, poke a hole into the center and put in some of the salami and cheese stuffing. Seal up the hole by pinching it together. Finish all before cooking.

Heat the oil to 350 degrees F. Dip the arancini in egg and then in bread crumbs. Fry in deep fat, a few at a time, until light brown. Keep warm in the oven.

May be made ahead and frozen. Defrost before frying. Use leftover filling for omelets or toss with hot pasta.