Arancini With Marinara Sauce (As Seen on Martha Stewart)
"I was so glad to come across these! I used to get something similar at a local restaurant but they no longer make this menu item. I haven't tried these yet but I watched them being made and it seemed very easy. These can be frozen for up to three months and re-heated in the oven or microwave."
- Ready In:
- 33mins
- Ingredients:
- 12
- Yields:
-
20 balls
- Serves:
- 10
ingredients
- 4 cups arborio rice
- 1 tablespoon olive oil
- 3 -4 garlic cloves, finely chopped
- 5 large eggs
- 1 1⁄2 cups freshly grated parmigiano-reggiano cheese
- 1 1⁄2 cups Italian seasoned breadcrumbs
- 2⁄3 cup finely chopped fresh flat-leaf parsley
- coarse salt & freshly ground black pepper
- 1 lb fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
- 1⁄2 lb prosciutto, thinly sliced, halved and folded into quarters
- canola oil, for frying
- marinara sauce
directions
- Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
- Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
- Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and garlic powder; stir to combine. Season with salt and pepper.
- Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
- Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
- Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce (I have posted this!).
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RECIPE SUBMITTED BY
Ethan's Mom
St. Catharines
I've decided to update my profile as I have recently returned to work from maternity leave (which is one year in Canada! I took 14 months) and am struggling with getting dinner on the table. I want to spend as much time as I can with my son and my husband and want to be able to cook a great dinner too. I have started to look for recipes that I can make ahead and recipes that I can use my crockpot. I have also started to include my son in the cooking process but all he's really interested in is throwing everything off the counter! I am a persistant person, so I'm determined to make him a good cook someday!
I live in Niagara Falls, Ontario. It's a great place to call home. Lots of seasonal veggies and of course the best wine in the world!! For those of you who don't know, the Niagara Peninsula is located at the same longitude and latitude as famous wine regions in Italy. Therefore, the wine industry is a major economic factor in my area. I love to use various wines in my recipes and of course I like to drink it too!
I love to entertain and to include the "wow" factor in every meal. I think that's why I'm struggling with dinners as I don't want to make an "ordinary" meal. I have been using Zaar for a few years now. Now that I've returned to work, I'm using it a lot more. Thanks to everyone who has taken the time to post recipes, take pictures, and review others' recipes.
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