Dipasquale's Arancini
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.4
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 Saute the onion, celery and carrot with the olive oil until translucent
2
Add the ground beef and season with salt and white pepper to taste
3
Once the beef is added, with a wooden spoon, break down any chunks; the beef should be as fine as possible
4
Add the tomato paste
5
Once the ground beef and tomato paste begin to simmer, turn down the heat to low and cook for 30 minutes
6
If the mixture begins to stick, add a touch of water
7
Add the peas once cooked
8
Let cool in refrigerator for at least 2 hours
9
Heat the extra-virgin olive oil in a medium skillet over medium heat
10
Add the rice and stir until evenly coated with oil
11
Add the saffron and half of the chicken broth, stirring continually
12
Once the broth has been absorbed, continue to add small increments of broth, still stirring continually
13
Once all of the broth has been absorbed, add the Parmesan and pepper; the rice should be tender but "al dente
14
" Pour the rice onto a baking sheet and place in the refrigerator for at least 2 hours
15
The rice should be able to form into a ball once cooled properly
16
Take a handful of cooled rice, flatten while forming an indentation in middle of the ball
17
Take a teaspoon or so of the cooled meat mixture and a mozzarella cube and place in the indentation of rice
18
Take another half handful or so of rice and finish forming the rice ball
19
Repeat with the remaining ingredients until all the rice balls are formed
20
Combine the flour, 1 1/4 cups of warm water and a pinch of salt and pepper
21
Dip each of the rice balls in the flour mixture to evenly coat, then coat with plain bread crumbs
22
In a deep-fryer, fry the rice balls on medium to high heat until golden brown