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Arancini di Riso Recipe
Arancini di Riso Recipe photo by Taste of Home
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Publisher Photo
In Italy, rice balls are often served as a side dish, like bread. Our version features a ground beef and green pea filling.—Taste of Home Test Kitchen
MAKES:
11 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:
11 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch

Ingredients

  • 2 cups uncooked arborio rice
  • 1 egg yolk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/3 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup Italian tomato sauce
  • 1/2 cup frozen peas, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 1-1/2 cups seasoned bread crumbs
  • Oil for deep-fat frying

Directions

Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper.
Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 11 servings.
Originally published as Arancini di Riso in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p174

Nutritional Facts

1 each: 346 calories, 18g fat (5g saturated fat), 39mg cholesterol, 342mg sodium, 37g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 2 cups uncooked arborio rice
  • 1 egg yolk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/3 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup Italian tomato sauce
  • 1/2 cup frozen peas, thawed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 1-1/2 cups seasoned bread crumbs
  • Oil for deep-fat frying
  1. Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper.
  3. Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  4. Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 11 servings.
Originally published as Arancini di Riso in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p174

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