Rice Balls - Three Ways
Calabrian Arancini
2 cups (380g) Arborio rice
5 cups (1.2L) chicken broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) finely chopped prosciutto
1 1/2 cups (150g) Italian bread crumbs (Gina uses Progresso)
1 large egg, beaten
1 teaspoon parsley, chopped
1/3 cup (30g) grated Parmigiano cheese, plus more for garnish
1 teaspoon coarse salt
4 ounces (115g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960ml) vegetable oil
Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.
Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
While the rice is cooling, pour ½ cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.
Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.
Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.
Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated cheese.
Roman Supplì al Telfono
Active time: 55 minutes
Total time: 1 hour 35 minutes
Makes about 21 arancini
2 cups (380g) Arborio rice
4 to 5 cups (1.2L) beef broth or water
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1 pound ground beef 90/10 blend
2 teaspoon kosher salt
1 cup tomato sauce
1/3 cup (30g) grated Parmigiano cheese, plus more for garnish
1 1/2 cups (150g) Italian breadcrumbs
4 ounces (115g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes
4 cups (960ml) vegetable oil
Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot and season with a nice pinch of salt.
While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the beef and salt. Cook until it no longer pink, 6 to 7 minutes. Drain the fat from the pot, add the tomato sauce and Parmigiano cheese and mix to combine. Set aside.
Once the rice is cooked, combine it with beef sauce. Taste for salt and adjust if desired. Remove to a large baking sheet and let cool for 20 minutes at room temperature. Then pop the rice into the refrigerator for another 20 minutes to further chill and set. (The rice can even be made in advance and kept in the refrigerator overnight
While the rice is cooling, pour ½ cup (120 ml) room-temperature water into a shallow bowl. Place the breadcrumbs in a separate shallow bowl. Set both aside.
Using an ice cream scoop or a 1/3 cup measuring cup with lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube or two of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the breadcrumbs. Set them on the baking sheet.
Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
Transfer to paper towels to drain, season with salt and cool. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated cheese.
Sicilian Arancine
Active time: 55 minutes
Total time: 1 hour 35 minutes
Makes 15 arancini
2 cups (380g) Arborio rice
5 cups (1.2L) chicken broth or water
½ teaspoon ground saffron
1/2 tablespoon unsalted butter
1 1/2 teaspoons extra-virgin olive oil
1/2 cup (80g) yellow onion, finely chopped
8 ounces ground beef
½ tablespoon tomato paste
½ cup red wine
1 cup tomato sauce
½ cup canned small peas, drained
1 1/2 cups (150g) Italian seasoned bread crumbs
1 large egg, beaten
1/3 cup (30g) grated Parmigiano cheese, plus more for garnish
1 teaspoon coarse salt
4 cups (960ml) vegetable oil
Combine the rice, broth and saffron in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Season with a nice pinch of salt. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
While the rice is cooking. Make the filling.
Heat the butter and olive oil in a small pan over medium heat and add the onion. Cook until it begins to soften, about 3 minutes. Add the ground beef and break it up until it is no longer pink, 6 to 7 minutes, and season with salt. Add the tomato paste and mix it into the meat. Increase heat to high and add the red wine.
Allow the red wine to reduce while mixing it through the meat. After 3 minutes, add the tomato sauce and peas and fold them into the meat. Reduce heat to simmer, season with salt and allow the ragu to cook for 15 minutes until nicely thickened. Set aside to cool.
Once the rice is cooked, remove to a large baking sheet and let cool for 20 minutes. Then place the rice into the refrigerator to cool for another 20 minutes (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
While the rice is cooling, pour ½ cup (120 ml) room-temperature water into a shallow bowl. Place the breadcrumbs in a separate shallow bowl. Set both aside.
Once the rice is cool, combine it with the egg, Parmigiano cheese, and salt in a large bowl.
Using an ice cream scoop or 1/3 cup measuring cup with slightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a tablespoon of the meat ragu. Encase the ragu with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the breadcrumbs. Set them on the baking sheet.
Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
Transfer to paper towels to drain., season again with salt and allow to cool. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated cheese.
