Arancini Rice Balls

NurseJaney's Note:

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert.

• Total Time: 1 hrs 25 mins
• Prep Time: 55 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 balls

• 300 g risotto rice
• 150 g peas, shelled
• 150 g ground beef
• 2 firm ripe tomatoes
• 3 eggs
• 1 -2 onion
• 50 g provolone cheese cubes
• 50 g mozzarella cheese
• 4 tablespoons breadcrumbs
• 1 liter meat stock
• 80 g butter
• 6 ounces dry white wine
• 4 tablespoons extra virgin olive oil
• 80 g parmesan cheese, grated
• peanut oil (for frying)
• salt and pepper

Directions:

1. Scald tomatoes in boiling water, drain, peel, and seed them.
2. Chop pulp.
3. Chop onions finely.
4. Dice provolone and mozzerella.
5. Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
6. Add ground beef and let it brown through.
7. Add 3 ounces white wine and let evaporate on high heat.
8. Flavor with a pinch of salt and pepper.
9. Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
10. Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
11. Add peas and cook for 2-3 minutes.
12. Flavor with salt and pepper.
13. Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
14. Remove mixture from heat, pour in a bowl and allow to cool.
15. Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
16. Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
17. Add rice, cook for 1-2 minutes, stirring with wooden spoon.
18. Pour in remaining white wine, and let it evaporate on high heat.
19. Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
20. Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
21. Stir with wooden spoon til ingredients are perfectly mixed.
22. Place rice in a wide dish and allow to cool slightly.
23. To prepare arancini balls, roll rice into many little balls the size of a mandarin.
24. Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
25. Plug the hole with some rice.
26. Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
27. Roll rice balls first in egg, then in breadcrumbs.
28. Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
29. When they turn an even golden color, drain and dry them on paper towels.
30. Serve hot.