Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Arancini di Riso (Italian rice Balls) Recipe
    Lost? Site Map

    Arancini di Riso (Italian rice Balls)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    1Steve's Note:

    Italian rice croquettes with ground meat fillings that Sicilians consume as snacks. The idea sounds simple, but few dishes can tell as much about the peoples who have contributed to the Island over the centuries: The canestrato fresco (a fresh, mild, firm cheese that's generally replaced with mozzarella off the island) from the Greeks, the rice and saffron from the Arabs, the ragout from French, and the tomato sauce from the Spanish. Because they're the pride of rotisseries they never figure in restaurant menus, though they're certainly good enough to. In addition to being fine snacks they make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad. Making the filling according to the traditional recipe will take a couple of hours, during which time you can cook the rice as well and let it cool. The actual assembly and frying of the arancini will take about an hour more. If need be you can prepare the filling ahead of time and keep it in the refrigerator until you're ready to use it. The rice, on the other hand, should be cooked when you're ready to proceed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Begin by preparing the filling: Finely slice the onion and mince the garlic, and sauté the mixture in the olive oil until it wilts.
    2. 2
      Stir in the ground meat, continue cooking until it is well browned, and then stir in the wine.
    3. 3
      While it's evaporating, dilute the tomato paste in a ladle of warm water and stir it in.
    4. 4
      Season the mixture to taste, and simmer it over a very low flame for a couple of hours, adding more warm water or broth as necessary to keep it from drying out.
    5. 5
      Towards the end of the cooking time, steep the dried mushrooms in boiling water for a few minutes and coarsely chop them.
    6. 6
      Stir them into the sauce too; cook it for 15 minutes more and it's done.
    7. 7
      While the meat's cooking, simmer the peas until they're tender.
    8. 8
      Then remove them from the fire, drain them, and let them cool.
    9. 9
      Dice the mozzarella into half-inch squares and combine it with the cool peas.
    10. 10
      The other thing to do while the meat is cooking is prepare the rice: boil it in abundant, lightly salted water, and while it's cooking lightly beat two of the eggs.
    11. 11
      When the rice is done drain it.
    12. 12
      Transfer it into a bowl, let it cool slightly, and stir in the beaten eggs, grated cheese, and saffron.
    13. 13
      Let it finish cooling.
    14. 14
      When everything else is ready, lightly beat the remaining eggs and season them with salt and pepper.
    15. 15
      Then, preheat your oven to 350 F (180 C).
    16. 16
      Next, make the first arancino by taking two small handfuls of rice and shaping them into hollow hemispheres Fill the hollows with some of the meat, and some of the peas, and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange (1. 5- 2 inches in diameter).
    17. 17
      Roll the arancino in flour, dredge it in the beaten egg, roll it well in the breadcrumbs, and fry it in abundant hot oil.
    18. 18
      While it's cooking begin with the next, and when it has become a golden brown drain it on absorbent paper.
    19. 19
      When you have finished frying your arancini, heat them through in the oven for five minutes, decorate them with the orange leaves if you choose to, and serve them piping hot.

    Ratings & Reviews:

    • on February 17, 2009

      This is the way my Italian Mother-in-law taught me how to make Arancini! She was a true Sicilian and these were always a smash hit with old and young alike! Thank you for sharing this on RecipeZaar!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Arancini di Riso (Italian rice Balls)

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 810.3
     
    Calories from Fat 371
    45%
    Total Fat 41.3 g
    63%
    Saturated Fat 12.3 g
    61%
    Cholesterol 285.5 mg
    95%
    Sodium 366.0 mg
    15%
    Total Carbohydrate 67.8 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.2 g
    17%
    Protein 34.0 g
    68%

    The following items or measurements are not included:

    parmigiano

    dried funghi porcini

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites