Ingredients with Measurements:
- 2 cups of Arborio rice
- 4 cups of vegetable broth
- 1 cup of grated Casu Cundhídu cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped fresh parsley
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1 cup of all-purpose flour
- 2 cups of breadcrumbs
- 1/2 cup of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Medium-sized bowl
- Small bowl
- Large skillet
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large pot, bring the vegetable broth to a boil. Add the Arborio rice and stir well. Reduce heat to low and let it simmer for 20 minutes or until the rice is cooked.
2. Once the rice is cooked, remove it from the heat and let it cool for 10 minutes.
3. In a medium-sized bowl, mix the cooled rice, Casu Cundhídu cheese, Parmesan cheese, chopped onion, chopped parsley, minced garlic, and beaten eggs. Add salt and pepper to taste.
4. Using your hands, shape the mixture into small balls, about the size of a golf ball.
5. In a small bowl, place the flour. In another small bowl, place the breadcrumbs.
6. Roll each ball in the flour, then dip it in the beaten egg, and finally roll it in the breadcrumbs. Make sure each ball is well coated.
7. In a large skillet, heat the olive oil over medium heat. Once hot, add the coated balls and cook until golden brown on all sides, about 5 minutes.
8. Once cooked, remove the balls from the skillet and place them on a baking sheet lined with parchment paper.
9. Preheat the oven to 350°F.
10. Bake the balls in the oven for 10-15 minutes or until heated through.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Baking temperature: 350°F
Serving size:
This recipe makes about 20 arancini balls.
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 290mg
Total carbohydrates: 21g
Dietary fiber: 1g
Total sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Casu Cundhídu cheese can be substituted with any hard, salty cheese.
- Vegetable broth can be substituted with chicken or beef broth.
- Olive oil can be substituted with any cooking oil.
Variations:
- Add chopped cooked ham or bacon to the mixture for a meatier version.
- Add chopped sun-dried tomatoes or roasted red peppers for a more flavorful version.
- Use different types of cheese, such as mozzarella or cheddar, for a different taste.
Tips and Tricks:
- Make sure the rice is cooled before mixing it with the other ingredients, or the mixture will be too sticky.
- Use a cookie scoop to make the balls uniform in size.
- If the balls are falling apart while cooking, add more breadcrumbs to the mixture.
Storage Instructions:
- Store the arancini balls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the arancini balls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the arancini balls on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the balls are too dry, add more beaten egg to the mixture.
- If the balls are too wet, add more breadcrumbs to the mixture.
Food Safety Advice:
- Make sure the arancini balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Arancini is a traditional Italian dish that originated in Sicily. It is typically made with leftover risotto and stuffed with cheese or meat.
Flavor Profiles:
- The Casu Cundhídu cheese adds a salty and tangy flavor to the arancini balls, while the Parmesan cheese adds a nutty and savory flavor.
Serving Suggestions:
- Serve the arancini balls as an appetizer or a main dish.
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Region: Sicilian