Arancini with Arrabbiata Sauce

  • 3 cups low-sodium chicken brothKosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/2 cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying

For arrabbiata (angry) sauce:

  • 1/2 c tomato paste
  • 1 T red pepper flakes
  • 1 1/2 c chopped ripe tomatoes
    (some recipes add garlic)

Arrabbiata Sauce Instructions:
Put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.

Action plan:
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, 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, Slotted Spoon, Stainless Steel Soup Strainer, Spider Strainer, Premium Fine Mesh Food Skimmer Strainer, Gravy and Foam With Long Handle and drain on cooling rack over a baking sheet; season with salt.

Photo and cinematography by smboro

Arancini

  • Servings: 3-4
  • Difficulty: easy
  • Print

The photo shows both pan-fried and air-fried, arancini. The pan-fried ones are darker and crispier, while the air-fried ones are creamier inside.


Ingredients

  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/2 cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying

Directions

  1. 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.)
  2. 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 cooling rack over a baking sheet; season with salt.


Credit: eat-well-travel-often.com

Arrabbiata (angry) sauce

  • Servings: 3-4
  • Difficulty: easy
  • Print

Arrabbiata (angry) sauce!


Ingredients

  • 1/2 c tomato paste
  • 1 T red pepper flakes
  • 1 1/2 c chopped ripe tomatoes (some recipes add garlic)

Directions


Put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.


Credit: eat-well-travel-often.com

(*) As an Amazon Associate eat-well-travel-often.com earns a small amount from qualifying purchases at no cost to you.

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