Arancini Di Riso

Ingredients (Makes 12-15 Arancini):

For the Rice:

• 2 cups Arborio rice
• 4 cups chicken or vegetable stock
• 1/2 teaspoon saffron threads (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt to taste

For the Filling:

• 1 cup mozzarella cheese, cubed
• 1/2 cup cooked ground beef or sausage (optional)
• 1/4 cup marinara sauce
• 1/4 cup peas (optional)

For Coating:

• 2 large eggs, beaten
• 1 cup all-purpose flour
• 1 1/2 cups breadcrumbs

For Frying:

• Vegetable oil or sunflower oil

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Instructions:

1. Cook the Rice:

   • In a pot, bring the stock to a boil. Stir in the rice and saffron (if using), reduce the heat, and simmer until the rice absorbs all the liquid (about 15-20 minutes).
   • Stir in butter, Parmesan, and salt. Let the rice cool completely.

2. Prepare the Filling:

   • If using ground beef, cook it with a bit of salt and pepper. Mix it with marinara sauce and peas. Let cool.

3. Assemble the Arancini:

   • Take a small handful of cooled rice and flatten it in your hand.
   • Place a piece of mozzarella and a small amount of filling in the center.
   • Enclose the filling with more rice, shaping it into a ball. Repeat for all.

4. Coat the Arancini:

   • Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.

5. Fry the Arancini:

   • Heat oil in a deep pan to 350°F (175°C).
   • Fry the rice balls in batches until golden brown and crisp, about 3-4 minutes. Drain on paper towels.

6. Serve:

   • Serve hot with marinara sauce on the side for dipping.

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Nutritional Values (Per Serving, Approx. 1 Arancino):

• Calories: 220 kcal
• Protein: 7 g
• Carbohydrates: 26 g
• Fat: 10 g
  • Saturated Fat: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 240 mg