Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 2 carrots
  • small dice
  • 2 stalks celery
  • small dice
  • ½ onion
  • small dice
  • 3 tablespoons tomato paste
  • 4 cups red wine
  • 4 cups chicken stock
  • 1 bunch fresh rosemary
  • 1 ½ cups fresh peas
  • 2 cups Arborio rice
  • Salt
  • to taste
  • 3 cups grated locatelli
  • pecorino or parmesan cheese
  • 1 egg plus 2 egg whites
  • beaten
  • 2 cups ground panko breadcrumbs
  • 1 cup finely ground parmesan cheese
  • ½ cup chopped parsley
  • 2 cups Meat Sauce
  • 1 cup fresh ricotta cheese
  • 1 cup fresh mozzarella cheese
  • shredded
  • Freshly grated parmesan cheese
  • for serving
  • Chopped fresh parsley
  • for serving
  • Marinara sauce
  • for serving

Instruction

  • For the meat sauce, heat the oil in a large pan over medium-high heat
  • Add the ground beef and cook until browned
  • Remove the ground beef to a plate with a slotted spoon and set aside
  • Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes
  • Add the ground beef back along with the red wine and cook for 10 minutes
  • Add the chicken stock and rosemary, bring to a simmer and cook until the sauce is reduced, about 45 minutes
  • Fold in the peas
  • Remove the rosemary before serving or stuffing into the rice balls
  • For the rice balls, in a pot, combine the rice, 3½ cups water, and salt, bring to a simmer and cover
  • Cook the rice until water is absorbed, 15 to 20 minutes
  • Spread the cooked rice into a thin layer to cool slightly, then gently mix in the eggs and cheese to coat thoroughly
  • In a large bowl, combine the panko, parmesan cheese, and parsley
  • Spread on a baking sheet
  • To build the rice ball, take a handful of the rice mixture, then form a well and spoon in some meat sauce to fill the well
  • Add a generous spoonful each ricotta and mozzarella cheese
  • Take another handful of the rice mixture, then place on top of the filled rice mixture and shape into a ball
  • Roll the ball in the panko mixture to coat
  • Repeat with the remaining ingredients
  • Preheat a deep-fryer to 350˚F
  • In batches, add the rice balls and cook for 10 to 12 minutes
  • Top with grated parmesan and chopped parsley
  • Serve with marinara sauce