Cookbook:Arancini (Italian Fried Rice Balls)

Originally posted to Foodista by Gaila Perez. Foodista recipes are released under a CC-BY license.

Rice Mixture

 * 1 lb of arborio rice (this is the type of rice used to make risotto)
 * 4 oz of fresh mozzarella, grated
 * ¼ cup of grated Parmesan cheese
 * Ground black pepper

Filling

 * 4 oz of ham, chopped
 * 1 tablespoon of butter, chopped

Assembly and cooking

 * 1½ cups of breadcrumbs
 * 1 cup of all-purpose flour
 * 2 eggs
 * A little olive oil
 * Vegetable oil for frying
 * 2 cups of your favorite marinara sauce

Prepare rice

 * 1) Boil the rice in salted water until soft. Drain it well.
 * 2) Mix in the grated cheese and some freshly ground black pepper. Let it cool.

Assembly

 * 1) Prepare filling by combining chopped ham and butter.
 * 2) Spread the breadcrumbs in a plate or a serving tray. Spread the flour on another plate.
 * 3) Put the eggs in a bowl and beat them a little.
 * 4) Spread a spoonful of the cooled rice it in your hand. Add some filling in the middle, and use your other hand to close the rice over the filling. Set aside.
 * 5) Continue shaping rice balls with the remaining rice and filling. The finished balls should be the size of a small lemon.
 * 6) Roll the balls in the flour. Dip them in beaten egg. Roll in the breadcrumbs to coat.

Cooking

 * 1) Heat a few inches of oil in a large pan. Fry the balls, turning occasionally, until golden brown all over.
 * 2) Place finished arancini on paper towels to remove excess oil.
 * 3) Warm up the marinara sauce.
 * 4) When ready to serve, spoon some sauce on the serving plates. Place 3 to 4 arancini on each plate, and serve right away.

Notes, tips, and variations

 * When frying, the oil level should be at least halfway up the balls. Turn them once to fry on each half.