https://www.copymethat.com/r/3R1Qs5Z0k/rice-balls-with-bolognese-sauce-peas-moz/
31344126
JO17crk
3R1Qs5Z0k
2024-10-28 17:23:42
Rice Balls with Bolognese Sauce, Peas, Mozzarella and Parmesan (Diner Classics) - Antonia Lofaso, "Cutthroat Kitchen" & Chef/Restaurateur, Guest on “Guy's Ranch Kitchen” on the Food Network.
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Ingredients
- subheading: Meat Sauce:
- 1 tablespoon oil (canola)
- 1 pound beef (ground, 80% lean)
- 2 carrots (peeled, diced small)
- 2 stalks celery (with leaves, diced small)
- ½ onion (red, diced small)
- 3 tablespoons tomato paste
- 4 cups wine (red, or additional stock/broth)
- 1 quart chicken stock/broth (low-sodium, 4 cups)
- 1 bunch rosemary (fresh
- 1½ cups peas (fresh, or frozen)
- subheading: Tomato Sauce:
- 2 (28-ounce) cans tomatoes (San Marzano)
- 6 garlic cloves (minced, grated or pressed)
- 1 bunch basil (fresh, chopped)
- 1 bunch parsley (flat-leaf, fresh, chopped)
- Kosher Salt (to taste)
- subheading: Breadcrumb Mixture:
- 1 (8-ounce) box breadcrumbs (panko)
- ½ cup Parmesan Cheese (freshly grated)
- ½ cup parsley (flat-leaf, fresh, chopped)
- subheading: Arborio Rice Balls:
- 4 cups rice (Arborio)
- 4 eggs (large, beatened)
- 1 pound Locatelli Cheese (or Pecorino-Romano Cheese, freshly grated)
- 1 recipe Meat Sauce (*recipe above)
- 1 cup Ricotta Cheese (whole-milk)
- 1 cup Mozzarella Cheese (freshly grated)
- Oil (peanut, for frying)
- 1 recipe Tomato Sauce (for serving, *recipe above)
- subheading: Garnish:
- Parmesan Cheese (freshly grated, for serving)
- Parsley (flat-leaf, fresh, chopped, for serving)
- subheading: Special Equipment:
- A Cutting Board
- A Sharp Chef's Knife
- A Vegetable Peeler
- A Rasp Grater or A Garlic Press
- A Box/Cheese Grater
- A Small Mixing Bowl (for the eggs)
- A Medium Mixing Bowl
- A Large Mixing Bowl
- A Whisk
- A Large Sauté Pan
- A Potato Masher or A Wooden Spoon
- A Slotted Spoon
- A Paper Towel Lined Plate
- A Rubber Spatula (heat-safe)
- A Food Processor or A Blender
- A Large Saucepan
- Kitchen String/Butcher's Twine
- Kitchen Shears/Scissors
- Tongs
- A Rice Cooker (or A Saucepan with Lid)
- A Fork (for fluffing)
- A Wire Baking Rack set over A Baking Sheet (lined with Aluminum Foil, then several layers of Paper Towel)
- A Dutch Oven or A Deep-Fryer
- A Deep-Fry Thermometer
- A Shallow Baking Dish (for breading)
- A Spider or A Slotted Spoon
- An Air-Tight Container (for storing leftovers)
- A Large Rimmed Serving Platter and Serving Spoon
- Shallow Dinner Plates, Forks and Steak Knives
Note: Ingredients may have been altered from the original.
Steps
Directions at foodnetwork.com
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