Arancini di Riso
(Rice Balls) Active Work Time 40 minutes; Total Prep Time 2 hours Serves 6
500 grams rice 60 grams Pecorino cheese, grated Pinch saffron, diluted in ½ cup hot water 3 eggs 100 grams fresh peas, shelled 20 grams dried mushrooms, reconstituted in hot water ½ liter Bolognese sauce (pre-prepared) ¼ cup fresh basil, chopped Salt 120 grams mozzarella, diced into 2-centimeter cubes. All purpose flour 2 cups breadcrumbs Vegetable oil
1. Cook rice in boiling salted water until al dente. Drain; turn out rice on flat work surface. Let cool.
2. Add Pecorino cheese, diluted saffron and 2 beaten eggs; mix well. Form half balls about 3 centimeters thick. With finger make depression in centers. Set aside.
3. Blanch peas; drain; set aside.
4. Drain mushrooms; squeeze out excess water; chop fine.
5. In saucepan, combine meat sauce, peas, mushrooms, basil and dash of salt to taste. Heat over medium heat about 5 minutes or until hot.
6. Carefully spoon sauce into depressions of rice balls. Add diced mozzarella. Form other half of ball with rice mixture. Seal with hands, working into pear-shaped croquette. Be sure to keep filling in the center.
7. Dredge croquettes lightly in flour; dip in beaten egg; roll in breadcrumbs.
8. In large frying pan, heat generous amount of oil about 2 minutes or until very hot.
9. Add rice balls; fry until golden brown, turning often. Remove from pan; drain on paper towel. Serve immediately. BOLOGNESE SAUCE 3 tablespoons olive oil 4 celery sticks, diced 4 carrots, diced 4 small yellow onions, diced 2 cloves garlic, sliced 5 bay leaves 500 grams beef, minced 500 grams pork, minced 1½ cups white wine 400 grams tomato paste 1 liter water 1.
In large saucepan, heat olive oil over high heat 1 minute or until hot.
2. Reduce heat to medium. Add diced vegetables, onions, garlic and bay leaves; mix well. Cook vegetables 15 minutes or until they are very soft and break down.
3. Add meat; sauté 10 minutes or until completely cooked.
4. Add wine; cook 2 minutes
5. Add tomato paste, water, salt and pepper to taste. Cook over medium/low heat for 30 minutes.
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