Rice Balls - Arancini

Arancini - Rice Ball... now... that's Sicilian!

Prep time-a long time, however, well worth it!
Cooking time-1 ½ hours
Makes about 2 dz

RICE MIXTURE:

• 1 medium bag of rice (the cheaper the rice the better, I find store brands work the best)
• 1 package of Saffron
• 2 cartons of Chicken Stock
• 1 ½ cups of grated Romano cheese
• 1 stick of softened butter
• 6 egg yolks

FILLING:

• 1 lb ground beef
• 1 small can tomato paste
• 1 large onion chopped
• 1 box frozen Peas thawed
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp sugar

OUTSIDE:

• Italian style breadcrumbs
• 6 egg whites + 2 tbs of water
• Oil for deep-frying

In a large pot, add stock and saffron and bring to a boil. Add rice, stir once, reduce heat to a simmer, cover and cook about 25 minutes or until water is absorbed. Do not remove cover during this cooking period. When done, rice should be sticky. Let cool.
In the interim, in a sauté pan, brown ground beef, add onions and cook until translucent. Add paste to meat mixture, reduce heat, and cook about 3 minutes. Season with salt and pepper. Add peas and sugar, cover and cook an additional 3 minutes. Let cool.
Pre-heat oil in deep fryer to 350º
Mix egg yolks and add yolks, butter, and cheese to cooled rice, mix thoroughly. Taste rice, should taste cheesy adjust seasoning if required. Now here comes the messy part, scoop enough rice to fill the palm of your hand, make a divot in the center, place ½ tbs of meat mixture in divot, add additional rice to cover and form into ball, repeat process until all balls are formed.
Mix egg whites with water, roll ball into whites and then into breadcrumbs. Repeat until all balls are coated with breadcrumbs.
Place balls into deep fryer (about 2-4) and fry until golden brown, drain on paper towel.

Source:

http://www.cookingwithnonna.com/italian-cuisine/rice-balls-arancini.html