Recipe(tried): Italian Rice Balls (Arancini)

ITALIAN RICE BALLS (ARANCINI)

These are incredible and are perfect for appetizers or serve them for a main dish in a puddle of sauce with more cheese sprinkled on top. My family and friends beg for them. They are a true delight! You will need:

FOR THE FILLING:
1 pound ground beef
salt and pepper (to taste)
1 cup tomato sauce
1 (8 oz) can green peas, drained
FOR THE RICE MIXTURE:
1 stick (1/2 cup) butter
1 large onion, diced
2 large cans chicken broth (or 8 small cans)
2 cups risotto, uncooked (Arborio rice)
2 cups of grated cheese (parmesan or Romano)
FOR SHAPING AND FRYING:
4 eggs, beaten (with a little water)
1 container dried seasoned bread crumbs
oil for deep frying

TO PREPARE THE FILLING:
Brown beef, season with salt and pepper. Add tomato sauce and peas, stir and set aside.

TO PREPARE THE RICE MIXTURE:
In a large pot add a stick of butter to melt then add diced onion.

In another large pot heat your chicken broth.

When your onion is clear add the 2 cups of risotto. Coat the rice with the butter and onion then start adding the hot broth till rice is covered keep cooking with a medium high heat till it is absorbed, continue to add the hot broth to the rice until it is cooked and has absorbed all of the broth.

Turn off heat and add the grated cheese to the risotto. Take a cookie tray and spread the rice to cool it down.

TO SHAPE AND FRY THE RICE BALLS:
When the rice mixture is cool, take a scoop of rice in your palm press a small hole in the center and a little of the beef mixture and place another scoop of the risotto on top, form it into a ball that fits into your palm not much bigger because they will break.

Heat oil for frying in a pan or wok.

Next roll the ball into the egg (I add a little water to the beaten eggs) then into the bread crumbs.

Either deep fry or fry them in the hot oil.

It is a lot of work but believe me, it is worth it!!!