Arancini or Little Oranges
“These crunchy, deep-fried, little “oranges” made of rice concealing a center of peas and oozing mozzarella is at the top of my list for comfort food. Sometimes, I like to stuff mine with leftover Bolognese sauce or mix it up by adding prosciutto with the petite peas. You can pretty much stuff them with anything, but the best part, by far, is the cheezy center. They make yummy appetizers if you make smaller oranges. I like to make mine a little larger and serve them as the main course with a nice salad.”
Ingredients:
2 TBSP. butter
1 cup onion, diced
1 cup Trader Joe’s Petite Peas, defrosted
1 cup mozzarella cheese, cubed
2 cups Arborio rice
2 TBSP. turmeric
8 cups chicken broth
1/2 cup Parmesan cheese
salt to taste
16 oz. vegetable oil for frying
How to Make It:
In a large skillet melt butter and add the diced onion. Saute the onions until slightly translucent, approximately 3-4 minutes. Add the rice and stir it with a wooden spoon so that the grains are coated with the melted butter. Sauté for another minute or two. But don't let the rice brown.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another scoop of stock and repeat the process. Repeat this process for 25-30. The rice should have a creamy texture, but the rice should be al dente.
Turn the cooked rice onto a cookie sheet or platter and let it cool completely. Return cool rice to a large bowl and add Parmesan cheese, salt to taste. Combine well.
Take a small bit of rice (see photo) and mold it into a ball. Hollow out the center of each ball and fill with peas and cheese, then close the rice around the filling.
In a shallow dish, beat the eggs with a fork. Dip the rice balls into the egg and then roll in bread crumbs.
In a deep-side skillet or dutch oven, heat vegetable oil until very hot. Fry the rice balls in small batches until golden brown.
Set on paper towel to drain excess oil.
Serve hot!