Rice Balls

By The Canadian Living Test Kitchen

42 people added this to their Recipe Box

This recipe makes 8 servings

Ingredients

2 cups water 2 2cups cupswater
1 tsp saffron , threads1 1tsp tspsaffron, threads
1-1/2 cups arborio rice 1-1/2 1-1/2cups cupsarborio rice
1/2 cup grated romano cheese 1/2 1/2cup cupgrated romano cheese
2 tbsp butter 2 2tbsp tbspbutter
1 egg 1 1eggeggs
Meat Filling:
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 small onion , finely, chopped1 1small onion, finely, chopped
1/2 stalk celery , finely, chopped1/2 1/2stalk stalkcelery, finely, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
3 oz ground beef 3 3oz ozground beef
1/2 cup minced fresh parsley 1/2 1/2cup cupminced fresh parsley
1/4 cup frozen peas 1/4 1/4cup cupfrozen peas
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup chicken stock 1/2 1/2cup cupchicken stock or turkey stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 eggs 2 2eggeggs
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 cup herbed dry breadcrumbs 1 1cup cupherbed dry breadcrumbs
Cooking the Rice Balls:
6 cup vegetable oil , for deep-frying6 6cup cupvegetable oil, for deep-frying

Preparation

Rice: In large saucepan, bring water and saffron to boil. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm. Add cheese and butter. Let cool completely. Stir in egg; set aside.

Meat Filling: Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened. Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink. Stir in parsley, peas, salt and pepper.

Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.

In shallow dish, whisk eggs; set aside.

Divide rice mixture into 8 balls. With fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation. Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)

Cooking The Rice Balls: In large deep saucepan or deep fryer, heat oil over medium heat to 375°F (190°C). Fry balls, in batches, for about 3 minutes or until golden and crispy. Drain onto paper towel lined baking sheet.