9 October, 2022
Sicilian Rice BallsPosted in : Appetizers, Misc, Sides on by : MikeZ
Sicilian Rice Balls
Arancini di Riso. Risotto Rice Balls stuffed with Mozzarella and Red Sauce.Difficulty: Medium
Servings 16 Balls
- Large Mixing Bowl
- Air Fryer
- Meat Sauce or Spaghetti Sauce
- 4 oz Mozzarella - cut into 1/2″ to 3/4″ cubes
- 3 Tbsp Extra Virgin Olive Oil
- 4 oz White Wine
- 1 box Chicken Stock - 32 oz.
- Salt - to taste
- 1 Egg
- 2 cups Carnaroli or Arborio Rice - Short Grain White Rice
- All-Purpose Flour
- 2 Eggs - beaten
- Italian Breadcrumbs
- Add the rice to the heated oil in a large sauté pan, and stir briskly for 1 to 2 two minutes to brown.
- Quickly add the White Wine while stirring. Lower heat to medium-high and begin slowly adding the chicken stock while stirring continuously until all the stock has been used and the rice is cooked to al dente.
- Taste; adding salt if necessary. Remove from heat and set aside to cool.
- When room temp, add an egg to the rice and mix well. Refrigerate for a few hours, or overnight.
- Place some Rice in your hand and flatten it into a thick disc about 4” in diameter. (Too thin will allow the filling to leak.)
- Place a cube of mozzarella and some sauce (no more than a teaspoon) into the center of the disc and close it around the filling, shaping it into a ball about the size of a handball.
- Roll the ball in flour, then in the beaten egg, and finally the breadcrumbs. Set each aside until all of the rice has been used.
- Place balls into Air Fryer keeping them from touching.
- Air Fry for 8 Minutes at 400°F. Serve immediately.
- If serving later: Fry them only until lightly browned then refrigerate. Before serving, reheat at 350°F for 5 -10 Minutes until the Cheese is melted.
- Serve plain, or place on a plate with a schmeer of tomato sauce and garnish with basil leaf.
Optionally, you may add Cooked Peas along with Cheese and Sauce to the inside when forming the balls.
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