"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Arancini Recipe

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This recipe for Arancini, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Perroots


1/4 c olive oil,
1 sm onion,
1 celery stalk (chopped),
1 carrot (chopped),
1/2 lb. ground pork/veal,
1 c Marsala wine,
1/2 c peas (optional),
1 c chicken/beef stock,
1 Tbsp tomato paste,
1/4 c parsley (chopped),
salt & pepper,
3 c rice*,
6 eggs,
1/4-1/3 c parmigiano cheese,
flour mixed with Italian bread crumbs and oil for frying.

In a heavy pan heat 1/4 olive oil. Add onion, celery, carrot, and saute' until soft. Add pork and brown. Add wine and increase heat (high), cooking until liquid reduced by half. Add peas, stock, tomato paste, parsley and simmer until thickened (@ 20 minutes) - salt and pepper to taste.
Bring a large pot of salted water to boil. Add rice and stir often until cooked about 20 minutes. *Arborio or Baldo work best. Drain rice and spread out to cool.
Preheat oven 200F
In medium bowl, beat 3 eggs then mix in cooled rice and cheese.
Scoop out a tablespoon of rice mixture and shape into an oval packing lightly. Make an indentation in the center and put a scoop of the meat mixture in the indentation. Cover meat mixture with another bit of rice and pack firmly into a ball ( about 2 " in size). Make the balls & set aside (I like to put in the freezer for 10 minutes or so- just to seal well.)
In a small bowl, beat remaining eggs. Put flour and crumbs mixed onto a plate or bowl. Coat rice ball with egg mixture then flour mixture.
In a large skillet, pour oil 1" deep and heat. Fry coated rice balls until golden brown - around 3-4 minutes. Drain on paper towels.

Number Of Servings:
Number Of Servings:
26 balls
Personal Notes:
Personal Notes:
Arancini means "little oranges" in Italian. Rice balls are found primarily in Southern Italy. Compare this to Mom-Mom's Rice Ball recipe.




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