Fiore’s Italian Rice Balls – Perfect Italian Sunday
Night Dinner
Rice
2 cups arborio
rice
2 Tbsp extra virgin olive
oil
1/2 cup White Wine
1/2 cup White Wine
4 tbsp butter
6 cups chicken
stock (hot)
Handful of grated parmesan cheese
Pinch salt
Pinch pepper
Breadcrumb mix
2 beaten
eggs mixed with ¼ cup cold water
Breadcrumbs mixed with ¼ cup
parmesan cheese
Stuffing mixture
1/2 onions (finely
chopped)
1 lb hamburger meat
2 cloves garlic crushed
Pinch of Parsley
Pinch of oregano
Pinch of basil
¼ cup pasta sauce
½ cup parmesan cheese
Pasta
Sauce for serving: homemade or jar sauce works great
Directions:
To
make risotto, Use medium heat. Add butter to large
pan and melt. Add uncooked rice and stir for about a minute. Add wine and cook
for 2 minutes. Add 2 cups warm chicken stock. Constantly stir. When rice starts
to soak up liquid, keep adding ½ cup of
warm stock at a time until rice is cooked al dente. When cooked there should be
no liquid in with the rice. Add fresh grated parmesan cheese mix for a minute
and then put rice in refrigerator until cold. This is a must, it makes the rice stick
better.
To
make stuffing. Over medium heat. Add onions to pan and cook
for a minute. Add meat and start to brown slightly. Add garlic and cook for
another minute. Add pasta sauce, just enough to moisten mixture. Add parsely
and oregano and basil. Cook thoroughly. When cooked add parmesan cheese, mix
and refrigerate for an hour.
To
make balls. Press cold rice mixture in hand and
spread out evenly. Add some meat mixture to middle of rice and curve the rice
around meat, adding more rice to cover all of meat. Make the size of the balls
as big or as small as you like. Place
balls in refrigerator for at least ½ hour.
Bread
the rice balls. Coat each rice ball in egg mixture and
then in bread crumb mixture.
Lightly fry each rice ball on all sides. Place in
oven at 350 for 20 minutes and serve with pasta sauce and more parmesan
cheese. Broccoli is a great side dish.
Enjoy! They can also be baked in the oven but there
is so much yummy cheese in it already you might as well fry it up anyway.
No comments:
Post a Comment