How to Prepare Favorite Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

You can have Un-Fried Rice Balls "Arancini" by Rocco Dispirito pg. 72 using 10 ingredients and 5 steps. Here is how you achieve it.

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

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

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

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..