Text 24065, 90 rader
Skriven 2015-02-15 22:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: newspapers 224
======================
 ML> Just thought it peculiar that the Illinois recipe was
 ML> printed in the Quincy, Mass. paper rather than a
 ML> Quincy, Ill. one.
 DD> I doubt that it was actually printed in the P-L. Just stored/archived
 DD> in their server space.

And then there's the commoditization of content
phenomenon, where features get endlessly resold
and recycled even across chains. The origins of
recipes (say) are confused and obscure even
before we on the echo get around to them.

ARANCINI DI RISO
categories: starter, Italian, Rhode Island, starch
yield: 36

h - To make the rice
4 1/2 c arborio rice
8 1/2 c water
3 chicken or vegetable bouillon cubes
5 Tb butter, divided
2 Tb olive oil
1 lg onion, finely diced
1 c dry white wine
1 1/2 ts kosher salt, divided
1 1/4 c grated Parmesan cheese
5 eggs
h - For assembly
4 eggs beaten in shallow bowl
1 lb smoked mozzarella cheese
4 c bread crumbs seasoned with salt and pepper
Oil for frying

To make the rice

Bring water and bouillon cubes to a boil.

At the same time, take a wide, heavy-bottom
saucepan or 8 qt Dutch oven and heat 1 Tb butter
with olive oil. Add onion and 1/2 ts salt. Saute
until soft and golden but do not brown. Add the
rice and stir for 2 min to coat each grain
thoroughly. Add the wine and stir constantly
until completely absorbed. Pour boiling
water/bouillon mix into the pan with rice.
Stir. Then turn heat down very low and cover.

Set a timer for 14 min. When timer goes off,
uncover the pan, turn heat to high and stir
constantly until all liquid is absorbed and
you have a creamy rice. This should only take a
few minutes but you must stir the rice
continually to finish it properly.

Remove from heat and add grated cheese,
1 ts salt and 4 Tb butter. Stir to blend. Allow
rice to cool 15 min, then lightly beat 5 eggs
and stir into the rice. Cool completely.

For assembly

Beat 4 eggs in a shallow bowl. Cut the
mozzarella into 1/2" cubes.

Form cooled rice into 2" balls with your hand
or an ice cream scoop. With your thumb, make
an indentation in the rice, put a cheese cube
in it and close up to completely cover the
cheese. Do this until all rice is used.

Roll each rice ball in beaten egg, allowing
excess to drain back into bowl. Coat the rice
in bread crumbs and chill in refrigerator for
1 hr to overnight.

Heat at least 3" of oil in a deep saucepan to
375F. Fry the rice balls a few at a time until
a deep golden brown. Drain well on paper towels.

You may keep them warm in the oven if serving
immediately. They will keep several days in the
refrigerator or several months in the freezer.

Serve with marinara sauce, or on their own.

Gail Ciampa, Providence Journal, after Cathy Wayne,
A Pranzo Cafe Milano (now gone)
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