Name: EFK Arancini
Prep time: 50 min
Cook time: 55 min
Total time: 210 min
Yield: 16 arancini, about 6-8 appetizer servings
Ingredients: 1 1/2 cups Arborio or Carnaroli rice; 4 cups low-sodium chicken broth; 1 generous pinch saffron threads; 3 tablespoons unsalted butter; 3/4 cup finely grated Parmigiano-Reggiano; Kosher salt; For the filling: 1 tablespoon olive oil, 1/2 small onion finely diced, 8 ounces ground beef, 1/3 cup dry red wine, 1 cup tomato passata, 1/2 cup peas; 6 ounces low-moisture mozzarella, cut into small cubes; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups fine breadcrumbs; Neutral oil for frying

Directions

Bring the broth to a simmer and steep the saffron in a small ladleful. Cook the rice with the broth until tender and fairly dry, then stir in the saffron liquid, butter, and Parmigiano. Spread the rice on a sheet pan and cool completely. For the filling, sauté the onion in olive oil, add the beef, and cook to 160°F. Add wine and reduce, then add passata and simmer until thick. Stir in peas and cool. Portion the rice into 16 pieces. Flatten each portion, add a spoonful of meat filling and a cube of mozzarella, then close the rice around the filling and shape into a ball or cone. Coat with flour, egg, and breadcrumbs. Fry at 340 to 350°F in batches until crisp, evenly browned, and hot in the center, about 4 to 5 minutes. Drain before serving.

Equipment

Saucepan; skillet; sheet pan; shallow breading dishes; heavy Dutch oven or deep fryer; frying thermometer; slotted spoon

Food safety & storage

Cook ground beef to 160°F. Cool cooked rice and meat filling promptly, refrigerate while chilling, and do not leave at room temperature more than 2 hours. Fry carefully and reheat leftovers to 165°F.

EFK Arancini

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.