Wednesday, September 8, 2010

arancini: italian rice balls


Annabel Karmel writes some of my very most favorite children's cookbooks. I have made so many yummy recipes from her books and she inspires me to use my own creativity and ideas for recipes and ways of feeding my family.

These rice balls are from her book, Cook It Together. The reason they are so great? The whole family likes these, they can be put in bentos, and for some reason, making these somehow makes me feel as though I am  one with the Italian side of the family. They would be so proud.

I usually double or triple this recipe.

1 tsp. olive oil
1 Tbsp. diced onion
1/3 cup risotto rice
1 cup chicken or vegetable stock
3 Tbsp. grated parmesan cheese
salt and pepper
5 1/2 oz. mozarella, cut into 5 x 3/4 inch cubes
2 Tbsp. breadcrumbs
1 egg, beaten with a pinch of salt
oil, for frying

1.  Heat the oil. Cook the onion. Add rice and stock. Simmer for 25 minutes until cooked, stirring often. Add 2 Tbsp. Parmesan, salt and pepper.

2.  Cool then refrigerate the rice for 3 hours or until firm. Then break it up, divide it into 5 portions, and squash into balls.

3.  Make a hole in each ball and push in a piece of cheese. Squish the rice around the cheese.

4.  Mix the breadcrumbs with the remaining Parmesan. Dip the rice balls into the egg.

5.  Roll the rice balls in the breadcrumb mixture.

6.  When the balls are completely coated, fry them in oil for 5 minutes or until golden.

Serve with your favorite tomato sauce. Or eat them like us! Plain.

2 comments:

Merut said...

I've never had rice balls. They look like doughnut holes. They look good.

Joshua said...

Look tasty. I also love the ones with a rag├╣ in the middle. Thank's for sharing.