DEFALCO'S ITALIAN ARANCINI (RICE BALLS)
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield about 11 Arancini
Number Of Ingredients 15
Steps:
- Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
- In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
- Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
- Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
- Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.
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Wayne Arquitte
[email protected]I love that this recipe uses arborio rice. It gives the arancini a nice, creamy texture.
Emese Korom
[email protected]These arancini were a great way to use up leftover risotto. They were easy to make and turned out delicious.
Khani Hilal
[email protected]I've made arancini before, but these were by far the best. The recipe was easy to follow and the arancini turned out perfectly.
accelerate adventure
[email protected]These arancini were a bit time-consuming to make, but they were definitely worth it. They were so delicious and everyone at my dinner party loved them.
Danielle Eavening
[email protected]I love arancini and these were some of the best I've ever had. The rice was cooked perfectly and the filling was so flavorful.
Laceymae Gouldwright
[email protected]These arancini were easy to make and turned out great! I used arborio rice and it gave the arancini a nice, creamy texture.
Nan Sha
[email protected]I made these arancini for a party and they were a huge hit! Everyone loved them and they were gone in no time.
Sahr Nyandemo
[email protected]These arancini were so good! The rice was cooked perfectly and the filling was flavorful and cheesy. I will definitely be making these again.
Ganna Alkarw
[email protected]I love that this recipe uses arborio rice. It gives the arancini a nice, creamy texture.
Charlie Osborn
[email protected]These arancini were a great way to use up leftover risotto. They were easy to make and turned out delicious.
Hasin Ishrak
[email protected]I've made arancini before, but these were by far the best. The recipe was easy to follow and the arancini turned out perfectly.
Corrina Wandahsega
[email protected]These arancini were a bit time-consuming to make, but they were definitely worth it. They were so delicious and everyone at my dinner party loved them.
ZAFIIRAH PLAYS
[email protected]I love arancini and these were some of the best I've ever had. The rice was cooked perfectly and the filling was so flavorful.
Chhabi lal Kumal
[email protected]These arancini were easy to make and turned out great! I used arborio rice and it gave the arancini a nice, creamy texture.
Adelina Mitroo
[email protected]I made these arancini for a party and they were a huge hit! Everyone loved them and they were gone in no time.
Tadashi
[email protected]These arancini were amazing! The rice was cooked perfectly and the filling was flavorful and cheesy. I will definitely be making these again.