Holiday Arancine Rice Balls

Each season brings a new opportunity to create or reinvent your traditions and style. This is one recipe that needs no change! Just one bite and you too will know exactly why I have continued to send out this beloved family recipe to you each year at Christmas time!

Merry Christmas, Happy Holiday’s, Happy New Year, And Peace on Earth!  xoxo Denise

Meat Sauce or Bolognese:
   (you can make this ahead of time and refrigerate for
   days until ready)
1 ½ lbs ground beef and sausage meat (if desired)
¼ cup extra virgin olive oil
1 chopped Vidalia onion
14 oz can San Marzano whole tomatoes blended
1 6 oz can of tomato paste
½ t red pepper flakes
Salt and fresh black pepper
Fresh basil (4-5 leaves, chopped)
Pinch of oregano
Frozen, small tender, baby peas 1 ½ cups or as desired
1 lb fresh mozzarella cheese cut into small chunks

Brown onion and meat in skillet until brown and crumbly, season with salt and pepper. Add tomatoes and paste, cook on low stirring occasionally. The sauce should be thick and dense. Cool. Add frozen peas.

FOR THE RICE: 
6 cups low sodium chicken broth
2 T extra virgin olive oil
1 pinch of Saffron (if desired)
3 cups white rice
   (I use Carolina long grain or Arborio)
4 large eggs separated (or more if needed)
2 ½ cups of grated cheese (Locatelli Pecorino Romano)
1T butter

TO COAT BALLS FOR FRYING: 
4 egg whites beaten with a splash of cold water
2 cups flour
2 cups Italian flavored bread crumbs
Deep fryer with vegetable oil for frying
Salt to taste

Bring the broth and butter to a boil. Add rice and bring back to a boil, then lower to simmer. Stir constantly, if it becomes too dry, add a bit more broth or water. Cook until all liquid is absorbed and rice is tender but a bit (al dente). Mix in cheese, the yellow beaten eggs along with salt and pepper. Cool. You may refrigerate until ready. Sometimes if I have leftover, I add a tiny bit of marinara to the rice for color and flavor. Refrigerate until cool. (You can do a day or two in advance.)

Scoop rice into hand – make an opening or a well and stuff 1 ½ t of meat sauce and peas into center with a small chunk of fresh mozzarella cheese. Close back up, rolling gently into a ball with both hands. Roll into flour on all sides, then into beaten egg whites, and finally into breadcrumbs (constantly shaping and rolling between your hands). Note: You may have to wash hands in-between steps a few times. Place on flat cookie sheet until ready for frying. You can fry 5-6 at one time until golden (approx. 4-5 minutes). Drain on paper towel. Sprinkle a bit of salt, try to save some!