Recipes

Arancini

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Arancini

Arancini

Recipe Courtesy Utah Italian Festival

  • Risotto:
  • 3 tbsp extra virgin olive oil
  • 2 cups Arborio rice
  • 4 oz white wine (optional)
  • approximately 30 oz chicken stock
  • Dash of saffron or saffron substitute
  • salt
  • Stuffing
  • ½ lb ground pork
  • ½ lb ground beef
  • 1-2 cups marinara (reserve some for later)
  • Frozen peas (desired amount)
  • Additional Ingredients
  • Frying oil
  • Breadcrumbs
  • Marinara

Directions:

  1. Heat a saute pan at medium-high. Add oil and briefly let it heat. Add rice and saffron. Stir quickly for one or two minutes until rice becomes translucent. Quickly add the white wine while stirring (optional). With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stir until all the stock has been used and the rice is cooked, yet still firm. Set aside and let cool.
  2. Reheat the saute pan to medium-high. Add the ground pork and ground beef and lightly brown for 1-2 minutes. Add the marinara and frozen peas and cook an additional 1-2 minutes or until thick. Make sure to not add too much marinara as you will want the mixture to be relatively thick. Set aside and let cool.
  3. Once rice mixture and Bolognese are cooled down, grab a handful of rice and flatten it out, into a circular shape in the palm of your hand. Grab a thick pinch of the Bolognese sauce and place it in the center of the flattened rice. Then top with a thick pinch of shredded mozzarella. Drizzle a small amount of the reserved marinara over the Bolognese and mozzarella. With your other hand, grab a scoop of rice and form it into another flat oval. Place it over the top and mold into a ball, leaving the “stuffing” inside. Finally, roll the ball in the breadcrumbs and deep fry in 350 degree oil until golden brown. Serve on top of marinara or by itself.

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