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  • Arancini di Riso (Rice Balls)
    Recipe contributed by Susan Tutorino-Dickey
    • 2 tablespoons butter
    • 1 cup Italian rice
    • 1/3 cup dry white wine
    • 1 cup grated Parmesan, plus extra for topping
    • 5 large eggs
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, diced
    • 4 cloves garlic, chopped
    • 1/2 pound ground lean beef
    • 1/2 pound ground pork
    • 5 large sweet basil leaves
    • 2 tablespoons tomato paste
    • 4 ounces tomato sauce
    • 2-1/2 cups boiling water, for rice
    • 1 teaspoon sugar
    • 1/4 cup frozen or fresh peas
    • 1 cup seasoned bread crumbs
    • 2 cups vegetable oil (peanut oil can be substituted)
    • Salt and pepper to taste
    Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.

    In a large frying pan over medium heat add oil, sauté onions and the chopped garlic for 2 minutes; add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce, water and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.

    Take 2 tablespoons of the rice mixture, place in hand and form a small cup.

    Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.

    Before serving garnish with cheese and/or the extra sauce, or both. Serves 4 (9 small rice balls each)

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