Joe & Aldo's classic arancini with tomato sauce - New York News

Joe & Aldo's classic arancini with tomato sauce

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Get this recipe courtesy of chef Chris Bader from Joe & Aldo's. Learn more about the Italian Tavern's grand opening at www.joeandaldos.com. The event will benefit the Michigan AIDS Coalition in Ferndale.

Ingredients:
2 oz Leeks, diced
6 oz Onion, diced
2 cloves Garlic, minced
3 oz Butter
Pinch Basil, dry or 1 Tbls. Fresh
14 oz Arborio rice, washed
1/2 cup Tomato paste
4-5 cups Stock or broth
4 oz Parmesan cheese
4 ea Egg yolks
8 oz Ground beef, seasoned and fully cooked
1 cup Peas, frozen
4 ounces Mozzarella cheese, small cubes
1 cup Seasoned Italian breadcrumbs
2 cups Tomato sauce, Andiamo brand

Method:
1. Place the butter in a thick heavy bottom pot and sweat the onions, leeks, garlic and basil until the onions are transparent.

2. Add the rice, stir it well, and then add the tomato paste.  Cook until lightly toasted and nutty aroma is present.

3. Deglaze with the all of the stock while stirring frequently until the stock is absorbed.

4. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.

5. Add the Parmesan cheese and egg yolks. Adjust the seasoning with salt and pepper.

6. Pour out into a thin layer on a cookie sheet and allow to cool before rolling.

7. Divide into about 3 ounce portions, so they are all even.

8. Form a well in the center of the rice and stuff with about a teaspoon of each of the three fillings: ground beef, peas and mozzarella.

9. Form the rice around the center fillings and roll into a ball.

10. Lightly coat with seasoned breadcrumbs and refrigerate.

11. Cover the bottom of a heavy skillet with about ¼" of olive oil and heat over medium flame until a light haze appears.

12. Brown the rice balls evenly and remove to a cookie sheet.

13. Bake in the oven at 350 F until heated all the way through.

14. Serve on a bed of Andiamo Tomato sauce.

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