Dipasquale's Arancini
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
51
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil450 g
Ground Beef1
Salt110 g
Tomato Paste1 cup
Sweet Peas3 tbsps
Extra-Virgin Olive Oil450 g
Arborio Rice1300 g
Chicken Broth90 g
Grated Parmesan1 cup
All-Purpose Flour1.25 cups
Water (warm)Directions:
1
Special equipment: a deep fryer with basket For meat portion: Saute onion, celery and carrot with olive oil until translucent
2
Add ground beef and season with salt and white pepper to taste
3
Once beef is added, with a wooden spoon, break down any chunks, the beef should be as fine as possible
4
Add tomato paste
5
Once the ground beef and tomato paste begin to simmer, turn down heat to low and cook for 30 minutes
6
If mixture begins to stick, add a touch of water
7
Add peas once cooked
8
Let cool in refrigerator for at least 2 hours
9
For rice portion: Heat 3 tablespoons of olive oil in medium sized skillet over medium heat
10
Add rice (stir until evenly coated with oil
11
Add half of chicken broth and saffron, stirring continually
12
Once broth has been absorbed, continue to add small increments of broth, still stirring continually
13
Once all the broth has been absorbed, add cheese and pepper, the rice should be tender but "Al Dente"
14
Pour rice onto a baking sheet and place in refrigerator for at least 2 hours
15
Rice should be able to form into a ball once cooled properly
16
For assembly: Take handful of cooled rice, flatten while forming an indent in middle of the ball
17
Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice
18
Take another half of handful or so of rice and finish forming the rice ball
19
Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs
20
In a deep-fryer, fry rice balls on medium to high heat until golden brown