Savory

Fried riceballs stuffed with minced meat

 

Good morning. Certainly I like recipes that are quick to make, though most of the times I'm stepping outside my "comfort zone" when I know that the results will reimburse me. When I have the luxury of time for more complicated culinary creations, I enjoy it.

A few days ago I decided to make "spanakorizo" for dinner. But I wanted to cook "something" additional for our menu so that we could have the variety that we like on the table. One of the workshops I have attended at "Cookery Club " was on Mediterranean cuisine. Among the dishes we made, with the guidance of Chef G.Gallis, was stuffed rice balls. Arancini Siciliani in Italian.

According to wikipedia, Arancini are rice balls coated with breadcrumbs usually stuffed with mince meat and red sauce, mozzarella and/or peas. Of course there are variations throughout the Italian cities. So, it was about time to create Arancini on my own. I got the recipe from the workshop and I got started. The recipe is simple but needs its time because of two separate preparations and frying. The result however is delicious and definitely worth trying this recipe.

The recipe I am sharing with you is for Arancini with minced meat. If you want you can replace the minced meat with mushrooms, eggplant or even pistachios as in an Italian version.

Special attention to the following :
*The type of rice you should use is the one used for risotto or a type that gets muddy.
*The rice should absorb all the water and become sticky enough in order to be e able shaping the balls without falling apart.
*Minced meat should be without liquids so that when you place it within the rice, is not runny.
*The fried rice balls should be of a golden/orange colour. Pay attention and do not over-fry them.

Bon appetit

 
 

Ingredients :

 
  • 3 Tbsp olive oil
  • 250 gr minced meat (beef)
  • 2 onions finely chopped
  • 1 clove of garlic finely chopped
  • 1 Tbsp tomato paste
  • 70 ml white wine
  • salt, black pepper
  • 1 spice
  • 1/2 bunch parsley finely chopped
  • 50 gr parmesan grated
  • 400 gr rice vialone nano or carnaroli or arborio
  • 800 ml water
  • 1 egg and breadcrumbs for the coating
  • oil for frying
 

Preparation : 

 
  1. In a pot put the water, a pinch of salt and the spice.
  2. Boil rice till all water is absorbed.
  3. Meanwhile, prepare the minced meat sauce.
  4. In a big saucepan heat olive oil.
  5. In high heat saute onion and garlic.
  6. Add the minced meat and stir.
  7. Saute till meat changes colour.
  8. Add wine. When evaporated, add tomato paste and stir.
  9. Add salt, pepper, parsley and hot water enough to cover the minced meat. Stir and simmer till meat is cooked and left with no liquids.
  10. Let it cool a bit and add parmesan and 2-3 Tbsp breadcrumbs. Stir. .
  11. Wet your hands, take a portion from the rice and form balls at the size of small tangerine.
  12. Flatten with your palms so that you have a disc of rice.
  13. At the centre of it put a bit of the minced meat and wrap it with the rice disc.
  14. Form carefully again as a ball and continue till you have no more ingredients.
  15. In a deep frying pan heat oil at medium/high temperature.
  16. In a small bowl beat the egg and in another place breadcrumbs.
  17. Coat rice balls first with egg and then with breadcrumbs.
  18. Fry rice balls till they have a golden/orange colour.
  19. Take them out of the pan with a slotted spatula and place them in a plate covered with paper towel.
  20. Serve with a simple tomato sauce.