Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72
Prep time 15 minutes
189 Calories
Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72
Prep time 15 minutes
189 Calories
Cooking Instructions
- 1
PREHEAT oven to 375°
- 2
PUT the rice in a blender, food processor, or coffee grinder and pulse the machine on and off in 2-second intevrals until the rice is broken up into pieces about half of their original size.
- 3
PUT the rice into a 2-quart saucepot and add 1 1/4 cups water and add the saffron. Bring to a simmer over high heat, then reduce the heat to medium, season very lightly with sal, cover, and cook until all the liquid is absored, about 15 minutes
- 4
SCRAPE the rice into a stainless steel mixing bowl using a rubber spatula and the basil and Parmigiano; season with salt and pepper. Place in the freezer to cool for about 4 minutes.
- 5
CUT the mozzarella into 12 equal bite-size nuggets. Remove the rice mixture from the freezer and form into 12 equal-size loose balls. Next take each ball and gently push a piece back into a right ball, sealing in the mozzarella entirely. Repeat with the rest of the rice and mozzarella and place the balls in the freezer again to tighten up for about 2 minutes.
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