Holiday Arancini Rice Balls

    Each season brings a new opportunity to create or to 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 “Christmastime” ~to inspire you! ~ It’s never too late to start a brand new tradition~ and I say tradition with conviction and ease… because I know your family will ask for them again and again!  
     Merry Christmas and may your Holiday’s keep rolling!!   As always, missing the “Master Roller’s!”  ~ My dear Nanny, my Mom, and Dad, Quickly the warm memories and the years roll bye…… Dishin’ with Denise’s take… “Round and round we go~ where we go…?~ Nobody knows~ just make it good memories rolling all along the way!” The hands and heart remembers …the joy that these delectable balls do bring!  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.
1lb 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 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 the rice, bring back to 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, 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 ball back up rolling gently into ball in both hands.  Roll into flour on all sides, then roll into beaten egg white, and finally roll into breadcrumbs, constantly shaping and rolling between your hands. You may have to wash hands in-between 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!