Rice Croquettes With Ragù And Fondue Arancini Recipes

Steps:

• For the rice: In a medium saucepot over high heat, add the beef stock, butter, salt and saffron. When the stock reaches a boil, add the rice and stir it a bit to prevent sticking. Let it come to a rolling boil and lower the heat a bit to medium. Stir the rice once in a while, you want the rice to absorb all of the liquid; it should take 15 to 20 minutes. Taste the rice; it should be slightly al dente but creamy. Remove the pot from the heat, add the cheeses and stir well. Pour the rice onto a baking sheet and spread into a thin layer. Cover with plastic wrap and let cool, preferably overnight in the fridge.
• For the ragu: Mix the ground beef and pork together with your hands and add salt and pepper generously. Set aside.
• In a medium saucepot over medium low heat, saute the pancetta with the olive oil until the fat is melted. Add the onions and let cook until soft, about 5 minutes. Add the carrot and celery along with the bay leaf and cook until soft, 7 to 10 minutes.
• Add the ground meat and turn the heat to high. Keep mixing with a wooden spoon until the meat is well done and browned. Add the white wine and stir until it is evaporated. Add the tomato puree and tomato paste in water. Bring to a boil, and then lower the heat to medium, stirring occasionally. There will be some fat that comes to the top. Skim it off with a ladle but you want to leave some for the flavor. Let cook for about 1 1/2 hours.
• About 5 minutes before the ragu is done, saute the peas in a touch of butter with a pinch of salt and add to the ragu. Put the ragu in a bowl and set aside to cool. You can leave it overnight covered in the fridge.
• For the filling and assembly: Portion out cooled rice into identical portions. We weigh ours to 1.6 ounces. Take one portion and form it into a semi-circle in the palm of your hand, making a cup-like shape to place the ragu and mozzarella into. Scoop a generous amount of ragu, about 2 teaspoons, into the half ball and then a few cubes of mozzarella. Take another portion of rice and flatten it into a disk shape. Place that disk over the half ball to enclose the ragu and cheese in the center. Have a bowl of warm water nearby to dip your hands into' it'll make the process easier and less sticky. Roll the ball around to enclose all ingredients in the center and shape into a perfectly round ball. Repeat with the remaining ingredients.
• For the batter and breading: Place the flour and 1 1/2 cups cold water into a bowl and add a pinch of salt. Mix with a whisk until smooth and about the consistency of eggnog. Add the breadcrumbs to a large bowl or baking dish. Roll each rice ball in the batter and shake off excess batter. Then roll each ball in the breadcrumbs. Repeat with all the balls.
• Use a heavy duty pot with enough canola oil to submerge the balls in. Make sure the oil isn't near the top of the pot because it will overflow when you drop your balls in. Bring the oil to 350 degrees F, using a high temp thermometer if you have one. If not you can throw a small piece of white bread in to test; it should brown quickly and float when the oil is hot enough.
• Use a slotted spoon or wire basket to lower your balls into the hot oil. Don't overcrowd the balls - maybe 2 or 3 at a time. Fry in batches until they are golden like arancini ("little oranges"), about 5 minutes. Remove and place on paper towels to drain. Eat hot.

Steps:

• In a large sauté pan, heat olive oil. Add onion and saut� until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)
• In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.
• Place a wide, deep saucepan over medium-low heat, and add 5 1/2 tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.
• Using wet hands, shape a croquette with a little less than 3/4 cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
• Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
• Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

Steps:

• Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
• Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
• NOTE: I use a deep fryer and canola oil. Personal preference.