Dipasquales Arancini Recipes

Steps:

• 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 1/2 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 degrees F (175 degrees 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 parmesan cheese, if you can wait!

Steps:

• For the rice: Bring 12 cups water to a boil and add rice. Reduce the heat and cook until the rice is sticky (a little overdone).
• Mix the rice with Parmesan, pecorino and butter, then cool.
• For the sauce: Saute red onion in olive oil in a saucepan until translucent. Add sirloin and cook until browned, then add San Marzano tomatoes. Mix in oregano, sugar, salt and pepper, then bring to a boil. Turn to low heat and simmer until the meat is tender, 45 minutes.
• Add peas with 5 minutes left in the cooking time. Cool to room temperature.
• For the arancini: Bring several inches oil to 350 degrees F in Dutch oven.
• Scoop out some rice mixture and use a cupped hand as a mold to pat it together. Add meat sauce in the center. Cover the sauce with small strips of the mozzarella and close the ball. Dip the arancini in the eggs and coat with panko. Repeat with remaining ingredients.
• Fry the arancini, turning once, until brown, 2 to 5 minutes. Serve with the meat sauce.

Steps:

• Saute the onion, celery and carrot with the olive oil until translucent. Add the ground beef and season with salt and white pepper to taste. Once the beef is added, with a wooden spoon, break down any chunks; the beef should be as fine as possible. Add the tomato paste. Once the ground beef and tomato paste begin to simmer, turn down the heat to low and cook for 30 minutes. If the mixture begins to stick, add a touch of water. Add the peas once cooked. Let cool in refrigerator for at least 2 hours.
• Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the rice and stir until evenly coated with oil. Add the saffron and half of the chicken broth, stirring continually. Once the broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all of the broth has been absorbed, add the Parmesan and pepper; the rice should be tender but "al dente." Pour the rice onto a baking sheet and place in the refrigerator for at least 2 hours. The rice should be able to form into a ball once cooled properly.
• Take a handful of cooled rice, flatten while forming an indentation in middle of the ball. Take a teaspoon or so of the cooled meat mixture and a mozzarella cube and place in the indentation of rice. Take another half handful or so of rice and finish forming the rice ball. Repeat with the remaining ingredients until all the rice balls are formed. Combine the flour, 1 1/4 cups of warm water and a pinch of salt and pepper. Dip each of the rice balls in the flour mixture to evenly coat, then coat with plain bread crumbs. In a deep-fryer, fry the rice balls on medium to high heat until golden brown.

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Steps:

• *If leftover risotto is not on hand, add a generous amount of grated Parmigiano cheese and a small amount of tomato sauce to boiled, salted arborio rice.
• Grab a handful of leftover risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice.
• In a deep saucepan, heat the extra-virgin olive oil to 350 degrees F.
• Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, and serve them hot or at room temperature.

Steps:

• Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
• Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
• Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
• Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
• Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Steps:

• Heat 3/4 cup olive oil in a deep roasting pan on high heat. Add the rice to the oil, stirring constantly, until the rice is golden brown. Add a few ounces of the chicken stock and the turmeric, consistently stirring.
• Add the chicken stock, 1 ounce at a time, stirring, until the stock has been completely incorporated. Add the butter and Parmesan and cook on medium-low heat until the rice is tender, 8 to 10 minutes. Remove the rice from the roasting pan and spread evenly on a sheet pan to cool for 30 minutes.
• Heat 1/4 cup olive oil in a sauté pan on medium.
• Add the onions and cook until translucent. Add the ground beef and ground pork and cook until browned and cooked through. Add the marinara and peas, then stir and remove from heat after 30 seconds. Allow the meat mixture to cool.
• In a medium bowl, place the flour and 1 cup water. Mix and set aside. Pour the panko breadcrumbs in a large bowl and set aside.
• In a large pot or deep fryer heat the remaining 3 cups olive oil on medium-high heat.
• Using a medium ice cream scoop, take a scoop of rice, place in the palm of your hand and form a small rice patty.
• Place a tablespoon of the meat mixture along with one cube of mozzarella in the middle of the patty. Close your hand and begin forming an egg-shaped ball with the meat and mozzarella completely covered. Place the arancini in the flour-water mixture. Place the arancini in the panko breadcrumbs.
• Gently place two to three arancini at a time in large pot of oil or a deep-fryer and cook until golden brown, 4 to 5 minutes.