Arancini di Roso


(Makes 20 Balls)

  • 1 cup Arborio rice
  • 2 eggs, lightly beaten
  • 3 tbs. tomato puree
  • ½ tsp. salt 1/8 tsp. pepper
  • 1/3 cup freshly grated Parmigiano Reggiano, or pecorino cheese
  • 4 ounces diced mozzarella
  • 2 cups of baby peas, optional
  • Fine dried breadcrumbs
  • Oil, for deep frying


  • In a large pot of salted boiling water, cook the rice until tender, 12-15 minutes.
  • Drain well, put the rice in a mixing bowl and allow to cool.
  • Stir in the eggs, then the salt, pepper, and grated cheese. Add the peas (optional). Refrigerate until cold.
  • Place the breadcrumbs in a shallow bowl.
  • Keeping hands moist, use a tbs. to scoop rice. Place rice in the palm of your hand, make an indentation and place a piece of mozzarella in the center. Take another tbs. of rice, cover the cheese and roll the rice into a ball shape.
  • Roll the balls of rice in the breadcrumbs to coat.
  • Pour enough oil into a heavy large saucepan so that the rice balls can be submerged. Heat the oil over medium heat to 375°. Fry the balls 5 at a time for about 2 minutes.
  • Sprinkle warm rice balls with extra grated cheese and serve with a simple marinara sauce.

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