Marra's Fried Tomato and Mozzarella Arancini
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 cup arborio rice (or short grain rice)
- 1 cup water
- 1 1⁄2 cups tomato sauce (a basic one)
- 2 teaspoons garlic, minced
- 1⁄2 cup onion, minced
- 3 tablespoons olive oil
- 1 cup mozzarella cheese, cubed
- breadcrumbs
- 2 eggs
- flour (for dredging)
- oil (for frying)
directions
- First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
- Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Once this is done, then add a 1/2c of water/tomato sauce mix, until absorbed, taste and add more if necessary. Until you get nice tender rice.
- Set aside to cool.
- Set up breading station, with a bowl for the 2 eggs, whisk, a bowl for bread crumbs and a bowl for flour.
- Take a small handful with wet hands of the cooled risotto, and make a dent. put 1 cube of mozzarella in it and cover it in a circle. I admit i put large amts of mozzarella in lol. Dredge in flour, then egg and then bread crumbs. My own preference is to dredge them again in egg and breadcrumbs but that is up to you.
- Make all your arancini (means small oranges) and heat the canola or other frying oil to medium high in a skillet. Place the balls in batches, turning as each side browns. Remove and drain.
- You will hear and see a few "leaking" cheese very quickly. I take those out sooner and after draining give it 15 seconds in the microwave before serving so they totally melt the cheese without it disappearing where I can't eat it into the oil.
Reviews
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These are fantastic! In the end the arancini was absolutely delicious, however, I did have some problems with the recipe. The directions for adding the water/tomato sauce mixture were very confusing... I suggest re-writing it somehow to explain the directions better. Also, the recipe only called for 1/2 cup water and 1/2 cup tomato sauce to cook the risotto rice. This was definitely not enough. I am a pretty good cook but was getting very frustrated with the recipe because I had never made risotto before and the amount of liquid needed to be tripled for it to come out right. Those are my only negatives about this recipe.... They turned out wonderfully in the end! Absolutely delicious!!! I have had arancini at restaurants before and the ones I made were perfect! I even used chopped up string cheese as the mozzerella and it worked out great! :)
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I've never had an arancini before so have nothing to compare it to.. but wanted to give this a shot since it looked so yummy. I'm so glad i went ahead and made it!! These were so yummy that my family devoured them!! The only change i did was to substitute cheddar cheese for the mozzarella since my family prefers cheddar for its creaminess rather than mozzarella for its stringiness. <br/>These lil things will be made often!!! Thank you so much for the recipe!!
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These were just delicious!! I don't care for onions so left them out, otherwise made as directed. I've never had arancini before and you didn't mention how they should be served, so I just topped some with my favorite meat sauce and served some plain. Both ways they were fantastic!! Thanks for posting!
see 2 more reviews
Tweaks
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I've never had an arancini before so have nothing to compare it to.. but wanted to give this a shot since it looked so yummy. I'm so glad i went ahead and made it!! These were so yummy that my family devoured them!! The only change i did was to substitute cheddar cheese for the mozzarella since my family prefers cheddar for its creaminess rather than mozzarella for its stringiness. <br/>These lil things will be made often!!! Thank you so much for the recipe!!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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