We never tasted this rice dish before and it has become a new favourite because it is so delicious!

This delicious appetizer is usually served at special celebrations in Italy like weddings. It is a little complicated as it has many steps but it is worth it.

 

Arancini

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 

Ingredients: 

1/2 cup of short grain rice (or feel free to use risotto)
1 teaspoon saffron threads
Salt
10 fresh basil leaves, chopped
1/2 ounce of Parmigiano-Reggiano, grated
Freshly ground Pepper
1 and 1/2 ounces of fresh mozzarella
1/4 cup of flour
2 large egg whites, whisked until foamy
1 cup of panko bread crumbs
1/4 cup of marinara sauce (from a can or make your own).


Directions:

Preheat the oven to 375F . Put the rice in a blender, food processor, or coffee grinder and pulse the machine on and off in 2 second intervals until the rice is broken up into pieces about half of their original size. Put the rice into a 2 quart saucepot and add 1 and 1/4 cups of water and the saffron. Bring to a simmer over high heat, then reduce the heat to medium, season very lightly with salt, cover and cook until all the liquid is absorbed (about 15 mins). Scrape the rice into a stainless steel mixing bowl using a rubber spatula and add the basil and parmigiano, season with salt and pepper to taste. Place in the freezer to cool for about 4 minutes. 
Cut the mozzarella cheese into 12 equal small nuggets. Remove the rice mixture from the freezer and form into 12 equal loose balls. Next, take each ball and gently push a piece of mozzarella into the middle. Form the rice back into a tight 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.
Place the flour, egg whites, and panko in 3 separate small bowls.  Lightly season the panko and the flour with salt and pepper. 
Pull the balls out of the freezer and in batches of 3, coat the finished rice balls with flour, knocking off any excess, then dip them into the egg whites to coat evenly, then roll them in the panko. Place your finished arancini on a baking sheet fitted with a wire rack. Continue coating the rice balls until they are all breaded. Place them in the oven and cook until the panko is toasted and crisp, about 6 minutes.
Heat the tomato sauce in a saucepan while the arancini are baking and divide it among 4 small dipping dishes. Remove the arancini from the oven, place 4 pieces each on 4 small plates, and serve with the sauce.