Arancini di Riso con Piselli

Arancini di riso con piselli/Rice balls with peas

Risotto should be made at least 2-3 hours before making the arancini di riso con piselli.

First, cook peas, drain, and set aside.  Then make the risotto.

Risotto

1 cup uncooked Arborio rice
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
3 ¾-4 cups chicken broth
¼ cup white wine (optional)
½ cup fresh or frozen, cooked, peas
salt and pepper
¾ cup freshly-grated (coarsely) Parmigiano-Reggiano  (if using finely-grated cheese, ½ cup)

• Cook peas for 2-3 minutes, drain, then set aside
• In a heavy 2 ½ quart saucepan, sauté onions in oil and melted butter for 3 minutes or until onions are translucent.
• Add rice and stir for about 2 minutes
• Stir in the ¼ cup of wine and ¾ cup of broth (if not using wine add a full cup of broth). Continue cooking and stirring until liquid is absorbed.
• Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. Continue cooking and stirring until the rice is creamy and tender, about 30-35 minutes
• Remove from heat.  Stir in 2 Tbls. butter  Stir in drained peas and Parmesan cheese. Season with salt and pepper.
• Let the risotto sit until it is cooled down enough to handle and can be formed into a tight ball.  (Option: After the risotto has cooled down, cover and refrigerate until chilled for a few hours. Overnight is best).

After the risotto is cooled enough to handle you are ready to make the rice balls.

Arancini di Riso con Piselli

Makes 12-15 balls stuffing each one with a piece of soft pearl mozzarella balls or fresh mozzarella, cut into ½” pieces (optional)

1 large egg
1 cup flour
1 cup bread crumbs
Vegetable oil

• • Into a small bowl, beat the egg.
  • In separate bowls or plates add flour to one and bread crumbs to the other. I used Italian flavored, but you can certainly use plain bread crumbs.
  • Shape portions of the rice into tight balls

• Roll rice ball into flour then into the egg mixture (coating all sides), then into the bread crumbs. Hold each coated ball onto a piece of waxed paper until ready to fry.
• Heat 3 inches of oil in heavy large saucepan to 350° over medium-high heat. Carefully drop 2-3 rice ball into hot oil and brown on all sides turning if necessary.
• With a large slotted spoon, transfer the rice balls onto paper towels to drain. Season with salt, let rest for a couple of minutes before eating.

Delizioso!