Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72. This recipe for arancini (fried risotto balls) has tons of flavor from sun-dried tomatoes and Parmesan and an oozy center of mozzarella and fresh basil. These Italian Cauliflower Rice Balls (Arancini) are made with cauliflower in place of rice! Lower in carbs and baked or made in the air fryer!
Crispy and gooey like your favorite fried mozzarella sticks, these rice balls have a fraction of the fat and calories. Try chef Rocco DiSpirto's healthy spin on fried mozzarella sticks! Place your finished arancini on a baking sheet fitted with a wire rack. You can have Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72
- It's 1/2 cup of short -grain brown rice.
- You need 1 teaspoon of saffron threads salt.
- You need 10 of fresh basil leaves, chopped.
- Prepare 1/2 ounce of Parmigiano-Reggiano, grated.
- Prepare of freshly ground pepper.
- You need 1 1/2 ounces of fresh mozzarella.
- You need 1/4 cup of whole wheat flour.
- You need 2 of large egg whites, whisked until foamy.
- Prepare 1 cup of whole weak panko bread crumbs, such as Ians All Natural.
- It's 1/4 cup of no sugar added marinara sauce, such as Trader Joe's.
Continue coating the rice balls until they are all breaded. Place them in the oven and cook until the panko is toasted and. My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan's Flatiron neighborhood and just steps I'll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and. Sicilian Arancini are rice balls stuffed with cheese and other fillings such as cheese and meat, the coated with bread crumbs and deep fried.
Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 instructions
- PREHEAT oven to 375°.
- PUT the rice in a blender, food processor, or coffee grinder and pulse the machine on and off in 2-second intevrals until the rice is broken up into pieces about half of their original size..
- PUT the rice into a 2-quart saucepot and add 1 1/4 cups water and add the saffron. Bring to a simmer over high heat, then reduce the heat to medium, season very lightly with sal, cover, and cook until all the liquid is absored, about 15 minutes.
- SCRAPE the rice into a stainless steel mixing bowl using a rubber spatula and the basil and Parmigiano; season with salt and pepper. Place in the freezer to cool for about 4 minutes..
- CUT the mozzarella into 12 equal bite-size nuggets. Remove the rice mixture from the freezer and form into 12 equal-size loose balls. Next take each ball and gently push a piece back into a right ball, sealing in the mozzarella entirely. Repeat with the rest of the rice and mozzarella and place the balls in the freezer again to tighten up for about 2 minutes..
Arancini are coated in a light layer of fine Italian bread crumbs and the rice is compacted, so they hardly soak up any oil and do not have the taste or mouth. Take a trip to Sicily with me as we enjoy an authentic Italian classic from the south of Italy, Sicilian Fried Rice Balls or Arancini. Arancini di riso are delicious Italian crispy fried risotto balls. I actually make more risotto than I need every time, specifically so I can make arancini. Arancini di riso (which literally means little "oranges of rice") are little balls of risotto (shaped like oranges, hence the name) often stuffed with anything from.