Arancine with Sardines and Saffron

Name: Arancine with Sardines and Saffron
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters Arborio rice; 118 milliliters bread crumbs for coating; 710 milliliters chicken stock; 2 eggs plus 2 eggs separated; 59 milliliters flour for dusting; 2 sprigs mint; 2 Tbsps olive oil plus 2 tablespoons; 4 servings Olive oil for frying; 237 milliliters grated Pecorino; 1 red onion, chopped into 1/8-inch dice; 1 pinch saffron; 227 grams salted sardines, rinsed, heads removed and roughly chopped

Arancine with Sardines and Saffron

Arancine with Sardines and Saffron might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 836 calories, 39g of protein, and 27g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of arborio rice, mint, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mint you could follow this main course with the Mint Brownies as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Sauce Pan

Add half the chopped red onion and saffron and cook until softened, about 7 to 9 minutes.

Ingredients you will need

Red Onion

Saffron

Add rice and chicken stock and bring to boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25 minutes.

Ingredients you will need

Chicken Stock

Rice

Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2-inch thick. When rice is cool, mix with Pecorino, 2 eggs and 2 egg yolks and set aside

Ingredients you will need

Egg Yolk

Pecorino

Spread

Egg

Rice

Equipment you will use

Baking Sheet

FOR STUFFING: In a 10- to 12-inch saute pan, cook remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes.

Ingredients you will need

Olive Oil

Stuffing

Onion

Equipment you will use

Frying Pan

Add tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until reduced by one third and quite thick. Set aside and allow to cool.

Ingredients you will need

Tomato Sauce

Sardines

Mint

Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites. To form arancine, place 3 tablespoons rice mixture in palm of hand and make an indentation with the back of a spoon. Spoon 2 tablespoons sardine mixture into indentation and form an open bowl out of the rice in your hand. Cover filled portion with another tablespoon of rice mixture and using both hands, shape the rice into a ball. Continue with remaining rice mixture and stuffing until done.

Ingredients you will need

Breadcrumbs

Egg Whites

Stuffing

Sardines

All Purpose Flour

Rice

Equipment you will use

Bowl

Roll each ball in flour, then egg whites, then bread crumbs and refrigerate 1 hour, uncovered.

Ingredients you will need

Breadcrumbs

Egg Whites

All Purpose Flour

Roll

Heat 4 inches of cooking oil in fryer or deep frying pan to 375 degrees. Carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.

Ingredients you will need

Cooking Oil