Here's the photo review of our arancini making class:
We began by dicing Mozzarella and Formaggio Dolce to be used for filling the rice balls.
|Anna already had some homemade ragu in the freezer so it was ready to go when we arrived!|
She had also prepared round grain "sticky rice" with a some chicken broth, salt and pepper. No wonder this recipe came together so quickly!
|Time to add the filling...both cheeses and the ragu. These are the most traditional fillings, though other include eggplant ragu, vegetables, and pistachios with cream.|
Rice balls: stuffed and ready to get their coating of flour and water and bread crumbs.
Flour and water mixture.
|Ready for a deep fry!|
|My first attempt at deep frying...anything!|
Golden Brown and ready to....