Recipe courtesy of Sal's Gilbert Pizza
Sal's Rice Balls (Arancini)
- Level: Intermediate
- Yield: 15 rice balls
- Total: 2 hr 20 min (includes cooling time)
- Active: 1 hr 20 min
Ingredients
Filling:
24 ounces canned plum tomatoes
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces frozen peas
Rice:
3 1/2 quarts chicken stock
1 stick (8 tablespoons) unsalted butter
1 tablespoon kosher salt
1/4 teaspoon saffron
1 pound arborio rice
8 ounces grated pecorino cheese
Pinch of black pepper
Breading:
1 pound plain breadcrumbs
6 ounces grated pecorino cheese
1/2 tablespoon kosher salt
1/4 teaspoon black pepper
4 large eggs, beaten
1 pound all-purpose flour
1 pound shredded mozzarella
1 gallon canola oil
Directions
- For the filling: Crush the tomatoes with an immersion blender.
- In a 4-quart pot, heat the olive oil over medium heat. Add the onions and saute for 3 minutes. Add the carrots and celery and cook until tender. Add the beef and pork and cook, breaking up the meat with a spoon, until browned. Add the crushed tomatoes, increase the heat and bring the mixture to a boil. Add the salt and pepper, reduce to a simmer and let cook for 20 minutes. Add the peas and simmer for 10 more minutes. Remove from the heat and spread on a baking sheet to cool.
- For the rice: In a 6-quart pot, bring the chicken stock, butter, salt and saffron to a boil. Add the rice and simmer, uncovered, stirring 2 or 3 times, until tender and the liquid is absorbed, about 25 minutes. Remove from the heat and add the grated pecorino and black pepper. Stir to mix well. Spread on a baking sheet to cool.
- For the breading: In a large bowl, combine the breadcrumbs, pecorino, salt and pepper.
- For assembly: Place the eggs in a shallow bowl and the flour in another shallow bowl. Scoop some rice into 1 hand to make a half a ball. Add 1 teaspoon of the meat filling and 1 teaspoon of the shredded mozzarella. Add more rice on top to form into a ball. Dredge the rice ball in the flour, then the beaten egg and then in the seasoned breadcrumbs. Repeat and assemble more balls with the remaining rice, filling and breading.
- Heat the oil in a large pot or deep fryer to 350 degrees F. Fry the rice balls, in batches if necessary, until golden, about 3 minutes.