Arancini — Jasper’s Ristorante

Arancini -- Jasper's Ristorante
Recipe courtesy of Jasper J Mirabile Jr., chef/co-owner of Jasper’s Ristorante in Kansas City, Missouri
Recipe type: appetizers
Serves: 12 large, 24 small
  • 21/2 cups Arborio rice
  • 4 eggs
  • ½ cup grated Romano cheese
  • Salt and black pepper, to taste
  • 1 medium onion chopped fine
  • ½ pounds of ground beef or Italian sausage
  • 1 cup + 2 tablespoons olive oil, divided
  • 6-ounce can tomato paste mixed with 3 tablespoons water
  • 3 cups extra fine breadcrumbs
  1. Cook rice until tender.
  2. Drain and cool.
  3. Add two eggs along with cheese, salt and pepper.
  4. Mix well and set aside.
  5. While rice cooks, brown onions and meat in 2 tablespoons of olive oil.
  6. Add tomato paste mix.
  7. Simmer for a few minutes.
  8. Season with salt and pepper.
  9. Cool.
  10. Place 2 tablespoons rice in the palm of your hand.
  11. Make a well in the rice; place about 1 tablespoon of meat mixture into the well.
  12. Mold rice around meat to form a ball or egg shape.
  13. Repeat with remaining rice and meat.
  14. Heat remaining cup of olive oil in a sauté pan over high heat.
  15. Crack remaining two eggs in a bowl.
  16. Whisk.
  17. Dip rice balls in beaten egg, roll in breadcrumbs and drop them in the hot well, making sure they’re not touching one another.
  18. Sauté rice balls until golden brown on all sides, about three minutes.
  19. Using a slotted spoon, remove rice balls and drain them on a paper towel.
  20. Repeat with remaining rice balls.
  21. Serve warm.