Hey, It's Angie! Rice Balls

Welcome to Hey, It's Angie! My new web series where I plan to kick it up in the kitchen, mixing up my favorite foods, friends and family! In our premiere episode we crashed my cousin Meghan's restaurant, Cattani Catering & Kitchen where we talk rice balls, stroll down memory lane, encounter a kitchen ghost and sit down to enjoy the fruits of our labor!

WATCH HEY, IT'S ANGIE! NOW!

Shot & Edited by Steve Rogers

So throw on your apron and come along with me on a rice ball journey that includes celebrity appearances by my parents and sister! Then, make them yourself with Meg's delicious recipe below!

CATTANI CATERING & KITCHEN ARANCINI "AKA" RICE BALLS

Recipe makes about 15 large rice balls or 30 bite size

WHAT DO I NEED?

RISOTTO:

· 3 tbsp extra virgin olive oil

· 2 cups (15 oz) Arborio rice

· 1 white onion

· 4 oz white wine

· 4 cups chicken stock

· Salt & pepper

FILLING:

· 6 oz mozzarella, cut into 1/2″to 3/4″cubes or cingula mozzarella balls

· Bolognese or marinara sauce

· Cooked peas (optional)

· 1/2 cup finely grated Parmesan

· 1/4 cup finely chopped fresh basil leaves

· 2 tablespoons of fresh chopped chives

· Salt & pepper

BREADING:

· All-purpose flour

· 6 eggs, beaten

· Seasoned Italian breadcrumbs or seasoned panko breadcrumbs

TOPPING:

Serve with marinara sauce and optional fresh ricotta cheese & chopped basil

STEP 1: MAKE THE RISOTTO

• To make the risotto start out by dicing one medium size white onion. Heat 3 tablespoons of olive oil in a large pan and then add the onions. Cook until slightly translucent, then add the rice to the pan and lightly toast. Make sure to stir the rice for one or two minutes while toasting. Next add the white wine and cook until the wine is slightly reduced. Next add the chicken stock - a little at a time - and continuously stir until all the stock has been used and the rice is cooked, yet still al dente.

• Remove from heat and set aside. Once the risotto is cooked you can add your fresh basil, chopped chives, grated Parmesan, tomato or Bolognese sauce and season with salt & pepper.

• Allow the risotto mixture to cool - then refrigerate for a few hours or overnight (the rice balls are much easier to roll when cool).

STEP 2: MAKE THE ARANCINI

• Place some rice in your cupped hand and flatten, don’t make it too thin, or your filling will ooze out.

• Next, place a piece of mozzarella and/or a little tomato sauce (and peas, if using) in the center of the rice in your hand.

• Next, close the rice around the filling and shape into a ball.

STEP 3: BREAD THE RICE BALLS:

• Start by setting up three bowls one with flour, one with beaten eggs, and one with seasoned breadcrumbs.

• Roll the shaped arancini in flour, then in the beaten egg, and finally roll in the breadcrumbs

STEP 4: FRY THE ARANCINI

• Heat some oil in a deep fryer or a heavy bottomed pot to 325 degrees.

• Add the arancini and cooK until golden brown.

• Serve immediately with marinara sauce and fresh ricotta cheese!

TAKE NOTE: Life is busy and maybe, unlike me, you don't have a freezer full of marinara! So, if you must buy a jarred sauce, try Rao's! For store bought, it's aces!

xx Angie