Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72
Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, un-fried rice balls "arancini" by rocco dispirito pg. 72. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have un-fried rice balls "arancini" by rocco dispirito pg. 72 using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72:
  1. Take 1/2 cup short -grain brown rice
  2. Make ready 1 teaspoon saffron threads salt
  3. Get 10 fresh basil leaves, chopped
  4. Take 1/2 ounce Parmigiano-Reggiano, grated
  5. Prepare freshly ground pepper
  6. Get 1 1/2 ounces fresh mozzarella
  7. Get 1/4 cup whole wheat flour
  8. Prepare 2 large egg whites, whisked until foamy
  9. Take 1 cup whole weak panko bread crumbs, such as Ians All Natural
  10. Take 1/4 cup no sugar added marinara sauce, such as Trader Joe's
Steps to make Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72:
  1. PREHEAT oven to 375°
  2. 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.
  3. 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
  4. 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.
  5. 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.

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