HOW TO MAKE ITALIAN ARANCINI’S- WHITE WINE RISOTTO
#arancini #whitewinerisotto #riceballs
Here is an easy to follow homemade recipe for making the famous italian rice balls (ARANCINI)-
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WHAT YOU WILL NEEDπ
RISOTTO INGREDIENTS
extra virgil olive oil (i use evoo for the risotto only)
-arborio rice
– white onion
-a few cloves of garlic
broth of choice (be sure it is heated to a boil before beginning)
-white wine
parmesean(add to mixture once risotto is cooled)
-mozzarella (add to mixture once risotto is cooled)
RISOTTO DIRECTIONS
dice up half a large onion and a few cloves of garlic
add 2 tbsp of evoo to the pan(medium -high heat)
wait a min or so until they are translucent and then add 2 cups of rice-
toss rice around to get coated fully in oil and mixture
then ladel in your broth of choice (be sure your broth is boiling before ladeling it into the rice- so you keep the temperature the same !) i chose a chicken stock
season with salt, pepper and a cups worth of white wine-
you will keep ladeling in broth to cover the rice until the rice is cooked to aldente ( as it will finish cooking during cooling process)
don’t be shy to re-season as you keep cooking- you want to be sure it tastes great once the cooking is done
PLACE RICE ON A SHEET PAN TO SPREAD IT OUT AND PLACE IN FRIDGE OR FREEZER (DEPENDING HOW FAST YOU WANT TO COOL IT DOWN)
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MEAT FILLING INGREDIENTS
-minced meat of choice (optional)
-white onion
-a few cloves of garlic
-tomato sauce of choice (or tomato paste)
-frozen peas( add to mixture once meat is cooled)
MEAT FILLING DIRECTIONS
start off with 2 tbsp of a neutral oil (i chose avocado oil)
then toss in the remaining of the diced onions and garlic
wait for the to become translucent before adding your meat (450 grams) *note you will have left over meat!
halfway through cooking add 1 cups worth of white wine
and 1 cup of tomato sauce (or tomato paste)
boil off the alcohol and remaining liquid and be sure meat is fully cooked and at a ragu thick consistency before setting aside to cool down in the fridge or freezer (depending how fast you want to speed up your arancini making process)
ONCE MEAT IS COOLED YOU WILL ADD A CUP OF FROZEN PEAS (YOU DO THIS ONCE COOLED AS NOT TO GET THE PEAS MUSHY)
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SHAPING DIRECTIONS
begin by wetting your hands and then taking some of the risotto mixture (use your hands or a scooper to control portion sizing-
shape and press a well in the center to spoon in some meat mixture-
add a bt extra shredded mozzarella
add a bit more risotto mixture and shape into a ball
add to a sheet pan
ONCE ALL THE BALLS ARE DONE- PLACE IN THE FRIDGE OR FREEZER FOR ABOUT 10 MINS SO YOU ARE SURE THEY WILL HOLD TOGETHER DURING THE DREDGING PROCESS-
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BREADING INGREDIENTS
-italian bread crumbs
-panko bread crumbs
-eggs
-flour
-tomato sauce of choice ( to dip )
in 4 separate bowls prepare
1 bowl with water to dip your hands so not to get the rice stuck to your fingers
1 bowl with beaten eggs *about 4 eggs to start with )
1 bowl with the italian breadcrumb and panko mix
1 bowl with flour
take 1 ball and dip it in the flour and shake off the excess
dip in the egg mixture
dip in the bread crumb mixture
– repeat until they are all breaded-
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FRYING DIRECTIONS
use a neutral oil and bring to high temperature (test with a small piece or rice and if the rice starts to sizzle and float to the top the oil is hot enough !) just be sure not to have it on full high!
slowly lower 2-3 balls at a time and fry until golden brown and lay on a cooling rack once done-
*be careful during the frying process, lower them slowly and take them out carefully*
once slightly cooled they are ready to eat! serve with your favourite tomato sauce or marinara sauce! enjoy !
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MUSIC CREDIT
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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