An Arancini Experiment

[cjs]

Oh geez, Lorraine, just say your tag line!!!! Now, that's funny!

[bjcotton]

I'm going to be getting the stuff today for supper tomorrow. I also have cooked orzo thinking it was rice. Both of my sis' wanted to know if the arancini was rich. I told them I believed it would be, so they're not sure they want any.

[cjs]

"say"??? I meant "saw" your tag line...

For heaven's sake Billy, now they are just being difficult!!

Number one: rich? the 1 oz. of cheese? 6 eggs spread between how many people??

1/4 cup extra-virgin olive oil -- plus more for frying
1 small yellow onion -- finely chopped
1 celery stalk -- finely chopped
1 carrot -- finely chopped
1/2 lb. ground veal and/or pork
1 cup dry Marsala wine
1/2 cup shelled fresh English peas
1 cup meat stock
1 Tbs. tomato paste
2 Tbs. minced fresh flat-leaf parsley
Salt and freshly ground pepper -- to taste
3 cups Baldo or Arborio rice
6 eggs
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 Pinch saffron threads -- soaked in 2 Tbs. warm water
1 cup all-purpose flour
1 cup fine dried bread crumbs


Number two: 4 oz. of cheese between how many people?

1 tablespoon extra-virgin olive oil
1 medium shallot -- minced
1 garlic clove -- minced
1 cup arborio rice
2 cups water
3/4 cup shredded Gruyère cheese (2 1/2 ounces)
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
1/4 cup mixed chopped herbs -- such as thyme
Salt and cracked black pepper
2 large egg whites
1/2 cup panko (Japanese bread crumbs)

Number three: this one could be a little too rich for them...

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours
2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice
1 Piece Cooked Ham -- Cut Into 1/2 Inch Dice
2 Cups Seasoned Bread Crumbs
Oil For Frying
6 Cups Chicken Broth -- Heated
6 Tbsp. Unsalted Butter -2 Tbsp Removed To Finish The Dish
1/2 Cup Finely Chopped Onion
2 Cups Arborio Rice
1/2 Cup Dry White Wine
1/2 Cup Grated Parmesan Cheese


Number four: total 12 oz. of cheese - cut back 1 oz. to 1 1/2 oz. of each cheese and you probaby won't even notice!!

For the Filling
2 tablespoons olive oil
1 small onion -- very finely chopped
1 clove garlic -- finely chopped
8 ounces ground beef
1 1/2 cups chopped canned Italian peeled tomatoes
salt and freshly ground black pepper
1/2 cup frozen peas
For the Rice
5 cups chicken broth
1/2 teaspoon saffron threads -- crumbled
2 cups medium-grain rice, such as Arborio
2 tablespoons butter
salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino Romano
4 large egg yolks
To Assemble
5 large egg whites
2 cups plain bread crumbs
flour -- for dredging
4 ounces sharp provolone -- cut in small dice
vegetable oil -- for deep-frying

I'll go back to my corner now...

[bjcotton]

I agree Jean, I'm going to make it anyway. Bet you a dollar to a donut they eat them all

[cjs]

I bet so, too!

[cjs]

Back to the top - did we ever do all these??? I hope we didn't disappoint you, Cis....CRS - I can't remember.

[Mare749]

These were good. Glad you brought this back up to the top.

[cjs]

Me too - thanks to an 'anon' friend

[Lorraine]

Haven't made them in awhile. I wonder if I could use leftover grits, as he always has some.

[pjcooks]

Boy, that seems like it was forever ago, how did I miss that? I think it's a perfect clean out opportunity, at the moment, thanks for bringing this back up!

Just checked, printed these recipes off and even filed them properly. Out of sight, out of mind-I do better if I leave them laying around the computer for a while. That way, I at least think about making them...

I think it's worth a try using grits, if you're already set up and ready to go, Lorraine. I don't have much experience with grits, but I'd play if I had them!

PJ