Rice Balls Milanese

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I’m honoring my Mother this Mother’s Day by posting one of her best dishes – Rice Balls Milanese Style.  My Mom has been gone for quite some time now and I never did get that recipe for her outstanding rice balls.  After failing miserably a number of times I finally came up with a successful recipe.  

Any  good Italian “Arancini” (rice ball) should begin with Arborio rice.  There are endless ways to flavor the rice – my mother used saffron in her base (and chicken stock).  Making risotto in general was on of my Mom’s specialties.  I remember it being a bit time consuming and never really tried to learn how. 

It was always the rice that seemed to fail me on this recipe the past few times I tried to make it.  But one day I accidentally came across a bag of instant Aborio Rice with Saffron by Alessi (and yes, with my head held high … I said INSTANT!). 
With no intentions to make rice balls I purchased the bag to give it a try.  Not only was it really good, it was easy to make and the flavors were spot on for my Mama’s Rice balls! It was like finding the golden ticket!  I then decided to use this rice and try once more to make those rice balls.  Needless to say it was success!

So, this one is for you Mamma – hope I can make you proud!

Happy Mother’s Day!

Rice Balls Milanese Style

A fried rice ball made with Arborio rice, saffron, grated cheese, and peas.

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Ingredients

  

• 1 Bag of Alessi Arborio Instant Rice Milanese Style
• 3 eggs
• 1 cup of tender frozen peas
• 2 cup cups Bread Crumbs 1plain and 1seasoned
• Tablespoon of butter
• 1 cup Grated parmesan cheese or Romano
• 1/2 cup mozzarella diced or shredded
• Canola oil for frying

Instructions

 

• Prepare rice according to directions. Add the peas when rice is cooked and leave covered for 15 minutes.Then uncover and let cool for another 15 minutes. Add the cheeses and combine thoroughly. Refrigerate for a few hours (preferably over night).
• When ready to start breading and frying remove from refrigerator and let stand at room temperature for about 15 -30 minutes. Crack and lightly mix one egg and add to rice mixture. Incorporate well into the rice.
• Prepare an assembly of two deep dishes and a platter
• Deep Dish 1: crack remaining eggs and mix with 2 tblsp water
• Deep Dish 2:bread crumbs
• Flat Dish/tray: to place rolled prepared rice balls
• Form rice balls to a size that you like - small rice balls fit in the palm of your hand
• Dip in egg whites then breadcrumbs and put aside until all have been formed
• Fill a pot (pan,deep fryer) with oil and heat to 375 degrees F and begin to fry a few at time ( don't crowd the pan maybe 4 at a time). Adjust the oil as you are cooking if necessary
• Turn once over when golden brown with 2 spoons. Carefully remove (if using a pot or pan remove with a slotted spoon). Set on paper towel to drain off excess oil
• Best served warm

Notes

Optional: Add a cup of diced prosciutto or other hard Italian salami
Tip: Use deep disposable aluminum pans for breading and egg washed. Also, for when deep frying in large quantities it works great for frying foods, especially when frying in larger quantities.

Tried this recipe?Let us know how it was!