This Italian arancini recipe (rice balls) appears courtesy of DeFalco's Italian Grocery & Deli in Scottsdale, AZ. Watch a review of this restaurant from Check, Please! Arizona.
- 2 cups uncooked Arborio rice
- 1 egg yolk
- 1/2 cup grated Parmesan cheese
- 1/3 pound ground beef
- 1/2 cup tomato sauce
- 1/4 cup butter, melted
- 1/2 cup frozen peas, thawed
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites
- 1-1/2 cups seasoned bread crumbs
- 1/2 cup Italian Fontina cheese, shredded
- Oil for deep-frying
- Preheat oven to 375 degrees
- Cook rice according to package directions. (Chicken stock may be used to cook the rice, as it adds more flavor.) Cool slightly. Stir the egg yolk, grated cheese and butter. Cover and refrigerate until cooled.
- In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink. Drain. Stir in the tomato sauce, peas, salt and pepper. Let cool, then add grated Fontina cheese and mix together.
- Shape rice mixture into 11 patties. Place one heaping tablespoon of meat filling in the center of each patty. Shape rice around filling, forming a ball. Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. Heat oil on stove to about 375 degrees. (Be sure to fill pot more than half way with oil, to prevent spillage.) Fry rice ball, a few at a time, for 1-2 minutes on each side or until golden brown. Drain.
- Serve hot plain, or with your favorite tomato sauce. Garnish with fresh, Italian, flat-leaf parsley.