Restaurant Recipes
Bravo Bistro Arancine (Rice Balls)
Ingredients
- 2 tablespoons + 1 cup extra-virgin olive oil
- 1 red onion, finely diced
- 1 pinch saffron
- 2 cups Arborio rice
- 3 cups chicken stock
- 6 ounces lean ground beef
- 1 clove garlic, minced
- 8 ounces tomato sauce
- 1 bunch fresh basil leaves, chopped
- 1 cup Romano cheese, freshly grated
- 2 eggs, separated, + 2 additional egg yolks
- 1/4 cup flour for dusting
- 1/2 cup bread crumbs
Instructions
- Heat 2 tablespoons olive oil in a hot, 4 to 6 quart saucepan. Reduce heat to medium. Add half the diced red onion and saffron; stirring often for about 7 minutes, cook until onion has softened. Stir in Arborio rice; mix well. Stir in chicken stock; leaving the pan uncovered, bring the mixture to a boil. Cook mixture until liquid is absorbed and rice is tender, about 25 minutes.
- Brown ground beef with the remaining onion. Add tomato sauce and basil; cook until thickened. Remove from heat and let cool.
- When rice is cooked, spread rice about 1/2-inch thick onto a large baking sheet to cool. Place cooled rice to a mixing bowl. Add cheese and 4 egg yolks; stir to mix thoroughly. Place egg whites in a separate bowl next to a shallow bowl or plate for the flour and a bowl for the bread crumbs.
- To form the rice balls, place about 3 tablespoons of the rice mixture in the palm of one hand. Using the back of a tablespoon, make an indentation in the rice ball. Place 1 to 2 tablespoons of the meat mixture in the center of the rice; use additional rice to cover the filling. Pressing the mixture together as you go, gently form the mixture into a ball. Repeat process with remaining rice mixture. Dust each rice ball with flour, then dip into egg whites and coat with bread crumbs.
- Heat remaining olive oil until almost smoking. Stirring occasionally, fry rice balls in batches until golden brown all over. Remove to a plate paper towel-lined plate to drain before serving.
Attribution
azfamily.com - Chef Tony Hamati, Bravo Bistro, Phoenix, Arizona