Authentic Italian Rice Balls (Arancini) Recipe
This recipe comes from Evelyn Cipriano who was a wonderful cook. She was very "Old School" Italian, and even made mozzarella cheese from scratch. The better the ingredients you use, the better the results. I made an "amped-up" version by adding sandwich pepperoni, procuito, provolone, & salami with Angus ground round. Fabulous! Enjoy!!!
Ingredients
- 2 C. Arborio rice (cooked according to package)
- 1 1/4 lb. Ground round,
- 1 C. Parmesan or romano cheese
- Salt and Pepper to taste
- 1 C. Italian Bread crumbs
- Flour, for dredging
- Eggs, for dredging
- Canola oil, for frying
- OPTIONAL~ chop in food processor~ 1/4 lb. sandwich pepperoni, 1/4 lb. salami, 1/4 lb. procuito, and shredded provolone.
Directions
- Cook rice. Brown and drain meat. Combine rice, meat(s), cheese(s) and season with salt and pepper. Form into 1 inch balls.
- Set out 3 bowls for flour, egg wash and breadcrumbs.
- Heat oil on stove for frying.
- Roll balls into flour, then egg wash, then breadcrumbs.
- Cook in batches in oil until browned. Drain on paper towels.
- These can be served plain, or with your favorite pasta sauce.
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