ARANCINI
Provided by Food Network
Categories appetizer
Time 3h35m
Yield 10 to 14 arancini
Number Of Ingredients 17
Steps:
- For the rice: Bring 12 cups water to a boil and add rice. Reduce the heat and cook until the rice is sticky (a little overdone).
- Mix the rice with Parmesan, pecorino and butter, then cool.
- For the sauce: Saute red onion in olive oil in a saucepan until translucent. Add sirloin and cook until browned, then add San Marzano tomatoes. Mix in oregano, sugar, salt and pepper, then bring to a boil. Turn to low heat and simmer until the meat is tender, 45 minutes.
- Add peas with 5 minutes left in the cooking time. Cool to room temperature.
- For the arancini: Bring several inches oil to 350 degrees F in Dutch oven.
- Scoop out some rice mixture and use a cupped hand as a mold to pat it together. Add meat sauce in the center. Cover the sauce with small strips of the mozzarella and close the ball. Dip the arancini in the eggs and coat with panko. Repeat with remaining ingredients.
- Fry the arancini, turning once, until brown, 2 to 5 minutes. Serve with the meat sauce.
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Aiden Plummer
[email protected]These arancini are a great way to impress your guests. They're delicious and look very impressive.
Buddini Jayakody
[email protected]I've never made arancini before, but this recipe made it easy. The arancini turned out perfectly and were a big hit with my family.
movie god
[email protected]These arancini are a bit labor-intensive to make, but they're worth the effort. They're so delicious and impressive-looking.
Rubel Muhammad
[email protected]I love the versatility of these arancini. You can stuff them with anything you like, so they're perfect for using up leftovers or whatever you have on hand.
Engr. Sharif Ur Rahman
[email protected]These arancini are a great way to use up leftover risotto. I always have risotto leftover after making a big batch for dinner, and these arancini are the perfect way to use it up.
Angelina Simmons
[email protected]I made these arancini for my Italian grandmother, and she said they were the best she'd ever had. That's high praise coming from her!
Gary j Clay
[email protected]I'm a vegetarian, so I substituted the beef broth for vegetable broth. The arancini were still delicious!
Vuyani Mkheshane
[email protected]These arancini were the perfect finger food for my party. They were easy to eat and everyone loved them.
Michelle Barahona
[email protected]I've made these arancini several times now, and they're always a hit. I love that they can be made ahead of time and reheated when I'm ready to serve them.
Buba Jammeh
[email protected]The arancini were delicious, but they were a bit too time-consuming to make. I think I would only make them for a special occasion.
Maviya Maviya
[email protected]These arancini were a little too oily for my taste. I think I would try using less oil next time.
Rodney Malone
[email protected]I'm not a huge fan of risotto, but I absolutely love these arancini. The crispy exterior and creamy interior are the perfect combination.
Farrah Muehlman
[email protected]These arancini were a huge hit at my last party! Everyone loved them, and I've already had several requests for the recipe.
SaaQi Aamir
[email protected]I love how easy these arancini are to make! The recipe is well-written and easy to follow, and the results are always perfect.
MH1
[email protected]Arancini are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. The crispy exterior and creamy interior are always a hit with my family and friends.