Total Time: 1 h
Prep Time: 30 min
Cook Time: 30 min
This is one of my husbands favorite dishes. You can also freeze these Arancini for a later date if for some reason they are not all eaten right away.
- 2 cups Mahatma Enriched Extra Long Grain Rice – unwashed
- 3 Wilcox All Natural ZZ Large Eggs – beaten
- ¾ cup Bel Gioioso Grated Parmesan Cheese
- ¼ lb. Tillamook butter
- Morton Iodized Salt/McCormick Ground Black pepper
- Oil for frying
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 tsp. Bertolli Extra Virgin Olive Oil
- ½ lb. lean ground beef
- 1 lb. mushrooms, sliced
- 1 cup crushed tomatoes
- 1 tsp. McCormick Ground Allspice
- ¼ cup Chateau Ste Michelle White Wine
- 1 cup Birds Eye Frozen Peas
- ½ cup Bel Gioioso Grated Parmesan Cheese
Bring 5 cups of water and 1 tsp. salt to boil. Add rice, stirring well; cool about 15 minutes to al dente. Must not be soft. Drain well. Add 3 eggs, grated cheese, butter, salt and pepper; set aside to cool. You can refrigerate overnight.
Saute garlic and onion in olive oil, add meat, salt and pepper to brown slightly, add mushrooms, and sauté a few minutes more. Add tomatoes, allspice and wine, let simmer 15-20 minutes, add frozen peas. Turn up heat and stir well to thicken and dry for 5 minutes. Add grated cheese.
Form balls by placing 2-3 tablespoons of rice in the palm of your hand, make a dent in the middle, fill with a generous teaspoon of the meat filling. Cover the filling with more rice, sealing the edges and forming into a ball. Bind the balls by rolling in flour, then in 2 beaten eggs, then in bread crumbs, set aside on a rack to dry as you make others.
Fry in a pan until bread crumbs are brown.
More about Arancini
Originating around the 10th century in Sicily, Arancini are rice balls that are stuffed, coated with bread crumbs, and fried. The filling consists of meat, sauce, cheese, and peas. There are different varieties of Arancini, along with shape and size. The word Arancini comes from the Italian word for orange, which is arancia.