Chez Starz

I recently bought Eva and Harper’s cookbook, The Italian Family Kitchen, and this is the first recipe I have tried. Eva and Harper created the YouTube channel Pasta Grammar. We have been watching it for years and hope to do their tour to Dasa, Italy someday.

Here is the recipe for the delicious fried balls of rice stuffed with goodness:

Ingredients:

3 TBS extra-virgin olive oil

1/4 white onion, diced

1/2 carrot, diced

1/2 celery, diced

4 ounces ground beef

4 ounces ground pork

2 bay leaves (I only used one)

Pinch of ground cloves

5 tsp salt, plus more to taste (I used 2 tsp)

Freshly ground black pepper

1/4 cup white wine

2 TBS tomato paste

1 cup warm water

1/3 cup frozen peas

1/2 cup grated caciocavallo or sharp provolone cheese (I used Parmigiano Reggiano)

2 cups arborio rice

1/4 tsp saffron

1/4 cup unsalted butter (I used salted butter)

2/3 cup all-purpose flour

Bread crumbs

Vegetable oil for frying

Directions:

Heat olive oil and sauté onion, carrot, and celery until tender. Add the ground meat and cook until browned, breaking it up into crumbles. Stir in the bay leaf, cloves, and salt and pepper to taste.

Add the wine and simmer for 4-5 minutes, or until most of the excess liquid has evaporated. In a small bowl, dissolve the tomato paste into the warm water. Stir the diluted tomato paste into the meat mixture.

Cover partially and simmer for 30 minutes. Stir in frozen peas and simmer again for another 30 minutes. The ragu should be dry. Turn off the heat and stir in the cheese. Let this cool to room temperature.

While you are cooking the ragu, combine the rice, saffron, butter, and salt with 4 cups of water and bring to a simmer. This is where I worried about adding 5 tsp of salt. Because I used salted butter, I used 2 tsp of salt instead. Cover and cook until the water is absorbed and the rice is done.

Spread the rice flat onto a large, rimmed baking sheet and let it cool to room temperature.

Once everything is room temperature, place the flour in a bowl and mix in just enough water to make a thin batter. Place bread crumbs on a plate.

Wet your hands and scoop a large handful of rice, then flatten it in your palm. Press a shallow depression into the center and place a heaping tablespoon of ragu inside. Cover the ragu with another handful of rice, then press the arancini into a smooth, round ball. Roll the ball in the batter, then in the breadcrumbs.

Fill a large, deep pan with 4 inches of vegetable oil and heat to frying temperature. Work in batches, leaving space in the pan. Gently turn frequently. Once all sides are golden brown, drain on a paper towel-lined plate. Let cool for a few minutes.

These are really good with a nice marinara.

Buon appetito!