Beef Arancini Ingredients:
½ lb hamburger
1 cup arborio rice
½ cup canned or frozen peas
½ yellow onion
1 clove garlic
1 cup white wine
2 cups canola oil
½ cup flour
½ cup seasoned bread crumbs
2 tbsp olive oil
2 tbsp tomato paste
1/3 cup grated parmesan cheese
1 tbsp dried oregano
Beef Arancini Cooking
1.) Chop onion and dice
garlic. Cut up mozzarella into medium-sized chunks.
2.) In a medium-sized pot, heat 2 cups water with 1 tbsp olive oil and a pinch of salt. When at
a boil, add rice and reduce heat to a simmer, then cook for 15 minutes. Stir in parmesan, then
remove from heat and reserve.
3.) Heat 1 tbsp olive
oil in a large pan over medium heat and add hamburger, stirring with a wooden spoon to break
up. Season with salt and black pepper to taste. After 5 minutes, add onion and garlic and
cook another 3 minutes. Add tomato paste, oregano, peas and wine, and cook another 2-4
minutes, then remove from heat and reserve.
4.) To make rice balls,
take 1 tbsp and form into a ball, then use your thumb to depress a hole. Repeat to make a
5.) Add a small scoop
of beef mixture to the hole on one side and mozzarella to the hole on the other side. Then
push together to form one rice ball. You may need to use a bit of water to get the two to
stick well. Repeat until all ingredients are used up – about eight rice balls in
6.) Pour canola oil
into a deep pot and heat over medium. Line up three bowls – one for flour, one for
breadcrumbs, and crack and beat eggs in the last. Dredge each rice ball in flour (shaking
off excess), then dip in egg mixture, then breadcrumbs.
7.) Add rice balls into
oil to fry. Depending on the size of the pot, you may need to do this in two batches so the
pot isn’t overfilled. When cooked to a golden exterior, remove from oil and dry on paper
8.) Serve with marinara sauce for dipping. Enjoy!
Next Recipe: Beef Wellington with
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