Arancini – Italian Style Rice Balls

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Growing up in Northern New Jersey, especially a town like Waldwick, I was exposed to a ton of Italian and Italian American food. It wasn’t until about the time I was in grad school that I discovered Arancini at a casual Italian deli. It is not something I choose to eat all the time, but it did not make me less hooked on its awesomeness.

After poring over some recipes, I decided to give it a shot, especially as I had all the ingredients I needed. I chose to make two types of filling – mozzarella and sausage. For a dipping sauce, I spiced up some Rao’s marinara with sausage, spices, and cheese. I enjoy making my own sauce from scratch, but Rao’s is really a great base in a time crunch.

For the rice, I did not have any arborio or Italian rice. Instead I went for the Thai Jasmine rice that I wasn’t loving in my Pineapple Fried Rice. The texture is very sticky, which I felt would fare well in rice balls. The end result was actually pretty awesome – the texture of the rice ball was less dense and more fragrant than traditional arancini, and they did not feel like a brick in my stomach.

This was a really great Pantry Project recipe – the only refrigerated items were the mozzarella and eggs, which are stuff I usually have on hand. Everything else was in my pantry or freezer. Great recipe to remember for a cold, snowy winter day. This recipe yields 16 rice balls – 8 sausage and 8 cheese.

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The Dinner Party – Beurre Blanc

The sauce is boss. I totally stole that from Sweet Baby Rays, but for real, Beurre Blanc is some serious business. And by serious, I mean it contains two of my favorite things – booze and butter. You can’t really go wrong. Except if you’re concerned about your arteries and long term health. But hey, we’re dealing with technique and hopefully eating in moderation, so a little won’t hurt you. Continue reading