The tantalizing aromas of garlic, oregano, and basil wafting through the air, the soft and chewy texture of the rice mingling with the savory filling, and the burst of flavors upon each bite - these are the hallmarks of Italian stuffed rice balls, a delectable dish that has captured the hearts and taste buds of food enthusiasts worldwide. Originating from the culinary traditions of Southern Italy, these rice balls, known as arancini, are a testament to the region's rich history, vibrant flavors, and culinary artistry. Join us on a culinary adventure as we explore the secrets behind creating the perfect Italian stuffed rice balls, a dish that promises to take your taste buds on a delightful journey.
Here are our top 2 tried and tested recipes!
ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)
Suppli alla Telefono is Italian rice balls stuffed with mozzarella cheese and topped with pomodora sauce. I thought I died and went to heaven when I took my first bite of these scrumptous appetizers.
Provided by Trixyinaz
Categories White Rice
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 25
Steps:
- ~~~RICEBALLS~~~.
- Heat the olive oil in a pan with the garlic and onion.
- Cook until soft and add the basil.
- Add the cooked rice, season and blend it all together well.
- Pour the rice into a bowl, place in the fridge to chill.
- When cold, fold in the Parmesan and butter.
- Divide the rice into small balls of equal size pieces.
- Cut the mozzarella and sun dried tomatoes into half inch size pieces.
- Push a piece of mozzarella and tomatoes into the center of each rice ball.
- Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
- Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
- Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
- Drain on kitchen paper.
- ~~~POMODORASAUCE~~~.
- Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
- Add red onion and garlic and saute until onion is soft.
- Add red wine and reduce heat slightly.
- Add tomatoes, basil, chives and parsley and remove from heat.
- You want the ingredients just heated, not actually cooked.
- Season with salt, pepper, and sugar.
- Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
ITALIAN STUFFED RICE BALLS
Number Of Ingredients 15
Steps:
- POMODORA SAUCE 1 c chopped red onions 1 lb fresh tomatoes, cut in half, seeded and diced 2 tbs fresh garlic 4 oz red wine 4-6 tbs fresh basil, chopped 4 tbs fresh chives, snipped 4 tbs fresh parsley, chopped1 teaspoon salt Pepper SugarRICEBALL Directions1. Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. 2. Pour the rice into a bowl, place in the fridge to chill. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. 3. Cut the mozzarella and sun dried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the center of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. 4. Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. POMODORA SAUCE Directions1. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add red onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomatoes, basil, chives and parsley and remove from heat. You want the ingredients just heated, not actually cooked. Season with salt, pepper, and sugar. 2. Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls. 4-8 servings2 hours 30 minutes (2 hrs prep time, 30 mins cook time)
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use high-quality rice: Arborio or Carnaroli rice are the best choices for risotto because they hold their shape well and have a creamy texture.
- Toast the rice before adding liquid: This helps to develop the rice's flavor and prevent it from becoming mushy.
- Add liquid gradually: Stir the rice constantly and add liquid in small batches, allowing the rice to absorb the liquid before adding more.
- Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it.
- Stir in butter and cheese at the end of cooking: This will help to create a creamy and flavorful risotto.
- Serve immediately: Risotto is best served hot and fresh.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. With a little practice, you can master the art of making risotto and impress your friends and family with this classic Italian dish.
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