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

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, un-fried rice balls "arancini" by rocco dispirito pg. 72. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72:

1. Make ready 1/2 cup of short -grain brown rice.
2. Get 1 teaspoon of saffron threads salt.
3. Prepare 10 of fresh basil leaves, chopped.
4. Prepare 1/2 ounce of Parmigiano-Reggiano, grated.
5. Get of freshly ground pepper.
6. Get 1 1/2 ounces of fresh mozzarella.
7. Take 1/4 cup of whole wheat flour.
8. Prepare 2 of large egg whites, whisked until foamy.
9. Get 1 cup of whole weak panko bread crumbs, such as Ians All Natural.
10. Make ready 1/4 cup of no sugar added marinara sauce, such as Trader Joe's.

Instructions 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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