Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture. Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini. Whisk together the remaining 2 eggs.
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Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball. Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).
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STEP 3: Assemble arancini balls. Use an ice-cream scoop or 1/4 cup measure to divide the rice mixture into 12 equal portions. Transfer to a baking sheet. With moistened hands, form one portion at a time into a ball. Cup the rice ball in the palm of one hand and make an indentation in the middle.
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Cut the chilled risotto into squares and place a small piece of mozzarella on each one. Gently fold the rice over the cheese and place on a cookie sheet. Freeze the stuffed risotto balls for 10 minutes. Dredge in flour and panko. Dip the frozen arancini balls in flour, whisked eggs, then the panko. Fry the rice balls.
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Ingredients. 1 cup cooked rice, (keep the rice moist and warm to use) 1/2 cup shredded mozzarella 1/4 cup grated or shredded Parmesan cheese 1/2 cup flour 2/3 cup Panko breadcrumbs, regular breadcrumbs, mixed with cornflake crumbs or cracker crumbs - whatever small crumbs you have will work 2 tablespoons chopped parsley, fresh if you have. or 1 Tablespoon dried 1/2 teaspoon dried basil 1/2.
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Warm oil over medium-high heat until thermometer registers 350°. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6-8 minutes.
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Divide the cold risotto into 10 pieces and flatten each piece in damp hands. Cup the mixture, fill the centre with mozzarella, and shape into a ball. Coat the rice balls in the flour mixture then roll to coat with breadcrumbs. Deep fry the arancini in batches for 3 minutes at a time.
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Whisk in milk and remaining 3/4 cup stock until smooth, and add remaining 1 pinch saffron. Bring to a simmer, and continue to cook, stirring, until bechamel sauce is thick enough to coat the back of a spoon, about 4 minutes. Season with salt and pepper. Let cool slightly, then whisk in eggs.
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Start the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some.
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Assemble the casserole. Grab a baking dish (9 x 13-inch) and lightly oil the bottom and sides then sprinkle in about 2 tablespoons of bread crumbs to coat the bottom and sides. Add about ½ of the rice mixture and press on the bottom and sides. Now add the sausage and peas mixture. Sprinkle about ¾ cup mozzarella.
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Preheat the oven to 180°C (350°F). In a saucepan, begin cooking the rice. In a separate large frying pan, add the olive oil over medium-low heat. Add the onion and garlic to the pan and soften for approximately 3 minutes. Add the courgette and soften for 2 minutes, then the diced pepper and soften for another 2 minutes.
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Roll the chilled arancini in the flour, then the egg, and finally the breadcrumbs, making sure to coat thoroughly. Place the breaded rice balls in the preheated air fryer basket. Spray with a mist of oil or nonstick spray. Cook on the air fryer setting for 10-15 minutes at 370°F, pausing to flip and reapply oil halfway through.
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To make the arancini: Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
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Gather the ingredients. In a large saucepan over medium-high heat, bring the rice, saffron, and 1 1/2 cups water to a boil. Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed. Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
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In a medium bowl add the risotto and Parmesan cheese and combine. With an ice cream scoop begin forming the risotto into 2-inch balls. Place them on baking sheet lined with parchment paper. In a shallow bowl or plate add the beaten egg. In another shallow bowl or plate add the bread crumbs and Italian seasonings.
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directions. Heat oven to 350 degrees F. Butter a 1-quart baking dish. In the baking dish, combine the rice, 1/3 of the cheese, basil, oregano, garlic, and the juice. Stir to combine. Top with the remaining cheese. Sprinkle with parsley. Bake for 15 minutes, or until the cheese is melted and lightly browned. Serve immediately.
