Ginas Arancini Recipes

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 the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
• Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

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°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 Parmesan cheese, if you can wait!