Sicilian Rice Balls

Page

By Andrea Correale
Celebrations Expert

Comments (0) | Rating (0)

Arancini, or Sicilian Rice Balls, make an excellent antipasti at parties. Make them in small batches with different fillings. I like Peas and Prosciutto, Truffle and Marscapone, and Chianti and Smoked Mozzarella.

Below is the recipe for Arancini with Prosciutto and Peas. Be creative and put your signature on this. You can do it!

Ingredients

5 1/2 Cup(s) chicken stock
3 Tbsp butter
1/2 Cup chopped onion
2 1/4 Cup(s) arborio rice (approx. 1 lb)
3/4 Cup dry white wine
4 Oz dried prosciutto
1 Cup baby peas
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
1/4 Cup heavy cream
2 1/4 Cup(s) freshly grated Parmesan cheese
salt and freshly ground pepper
1 Cup flour
5 large eggs, lightly beaten
2 Cup(s) plain dry bread crumbs (or panko)
1 Quart oil, for deep-frying

Steps

In a medium saucepan, heat the chicken stock until just boiling; keep warm. Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the rice and stir to coat. Add the wine and cook, stirring, until absorbed, about 3 minutes.
Add 1/2 cup of the hot chicken stock to the rice and stir constantly over moderate heat until the liquid is completely absorbed, about 3 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. When half of the stock has been added, stir in the prosciutto, peas, rosemary and thyme and continue cooking. The rice is done when it's tender but still slightly firm to the bite. Remove from the heat, stir in the cream and 1/4 cup of the Parmesan and season with salt and pepper. Spread the risotto on a baking sheet and let cool. Cover and refrigerate until chilled, for at least 2 hours or up to 1 day.
Roll the risotto into hor s'doeuvre size balls. Roll each ball in the flour, then dip in the beaten eggs and coat with the bread crumbs.
Heat 4 inches of vegetable oil to 360°. Working in small batches , fry the risotto balls until golden, about 45 seconds; (fry for about 4-5 minutes). Transfer to paper towels to drain. While hot, roll the risotto balls in the remaining 2 cups Parmesan to lightly coat them. Transfer to platters and serve immediately.

Have Your Own Ideas? Add Them Here

Next | Read Entire Article