There are many versions of this recipe in Italian cuisine. Some call for the addition of peas or meat. I like to keep them simple and I like to use leftover risotto instead of plain rice because risotto has more flavor, especially the Lemon flavored Risotto I shared with you last week.

This recipe makes 10 rice balls

Ingredients

Tomato Sauce
2 tablespoons olive oil
2 garlic cloves minced
¼ cup finely chopped onion
1 tablespoon chili tomato paste
1 teaspoon anchovy paste
½ teaspoon salt
¼ teaspoon black pepper
14 oz box or can of finely chopped Italian tomatoes

For the Arancini {Rice Balls}
4 cups leftover risotto or cooked white rice
¼ cup finely chopped parsley
2 eggs
10 ½-inch pieces of mozzarella cheese
⅓ cup flour
½ cup Italian seasoned panko crumbs
Vegetable oil for frying

Directions

For the tomato sauce

Combine all the ingredients in a small saucepan and simmer for 30 minutes.

For the arancini

Beat one egg in a mixing bowl. Add the chopped parsley and risotto. Mix well.

Using a ¼ cup muffin scoop form 10 rice balls and place them on a waxed paper-covered plate. Push a piece of mozzarella into each rice ball and with floured hands form them into smooth balls. Beat the second egg with a few tablespoons of water in a deep bowl, In a second deep bowl place the flour, and in a third deep bowl place the panko crumbs.

Roll one rice ball in flour, then in the egg, and then in the panko crumbs. Return the ball to the paper-lined plate. Repeat the process with all the rice balls. Refrigerate for several hours.

In a deep dutch Oven heat several inches of oil to 350 degrees F. Fry the ball in the oil until they are brown on all sides. Drain on paper towels.

To serve
Place several tablespoons of tomato sauce on a serving plate. Place 2 or 3 arancini on top of the sauce and serve.

Posted by Jovina Coughlin in Appetizer, Healthy Italian Cooking, Rice, Risotto, Sauces, tomato Tags: Arancini