Escondido, CA
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Italian Arancini Balls



Growing up in an Italian and Dutch home, my family ate a ton of pasta, bread and rice. I love rice. I have experimented with cauliflower rice a lot lately in fact. It has great texture that mimics rice and takes on flavors you add. This recipe uses a special rice called Arborio and is used because it sticks together so well and is denser when cooking risotto.

Give yourself some time and do this recipe slowly on a Sunday afternoon.

1 cup Arborio rice
1 cup cooked ground pork
1 cup diced prosciutto
1 cup chopped basil
2 cups shredded parmesan reggiano cheese
1 Tbl thyme
1 Tbl oregano
1 cup heavy cream
4 cups chicken broth
4 eggs
2 cups flour
2 cups breadcrumbs
4 cups of marinara (sauce of your choice)
2 Tbl butter
1/2 cup dry white wine
8 oz of mozzarella in cubes
Salt/pepper to taste

Cook the Arborio rice in the butter in a large pot until opaque. Slowly add a cup at a time



of the chicken broth. Careful not to wait and add the next cup of broth until the previous one is absorbed. Continue to stir during this process. When all of the broth is absorbed, add the cream, cheese, white wine, thyme, oregano salt/pepper and half of the basil. Mix well and put in a baking dish. Refrigerate for an hour until it becomes moldable. Before making the balls, mix in one egg.

Use an ice cream scoop to measure the size of the balls. Make a ball and a hole in the center. Stuff with the meats and a cube of cheese. Then roll each ball in the flour, egg then bread crumbs. Set aside. Once they are all formed, fry in a countertop deep fryer or in a large pot filled with two inches of vegetable oil. Cook until lightly browned and serve immediately. Cover with your favorite marinara sauce and some fresh basil. Enjoy!

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