* Rice mixture:
1 1/2 cup of arborio short grain italian rice (I used sushi rice)
3 cups of water (I used half chicken broth half water)
1 tbsp butter (I forgot)
1 medium egg
3/4 cup finely grated parmesan
1 lb of ground beaf
1/2 can of tomato paste
1/2 onion, finely diced
1 tsp of cumin
2 big mushrooms finely diced
cubes of cheese, cubed smaller than dice.
Bread crumbs and 2 more eggs
Rince rice well.
For the rice, I finely chopped 1/2 onion and sauteed in some oil, added 1/4 of white wine and let boil down to almost nothing. I added the rice, stired to get it covered with the onions, oil and wine. Then poured in the water & broth. Follow rice package directions to cook. Once this is done, set aside, bring to room temperature.
Meanwhile, I cooked the ground beef with the 1/2 onion, mushrooms, cumin, added the tomato paste once everything was well done. Set aside to cool also.
Once the rice is ready, add the parmesan cheese and one egg slightly beaten, mix well and put in fridge for one hour.
Meanwhile, if you are like me and don't force your kids to eat the crusts from the bread loaf but let them dry for bread crumbs, well then you have to place your dry crusts in a ziplock and use the rolling pin or a wine bottle to make the bread crumbs. Cut cheese into cubes the size of your thumb nail.
Ready to roll.....
Now comes the fun part. Get all of your ingredients together on your work surface (close to the sink is best !).Wet your hands with cold water then start by picking up a handful of the rice mixture. Put it in your left hand. Now cup your hand and push the rice in and around your hand to make a mould for the filling. Take a good tablespoon of the meat sauce and place it in the mould. Add a cube of cheese. Wet your \'working\' hand again and pick up some more of the rice mixture (a bit less this time). Lay it in your right hand and using the back of your left hand press the rice down a bit to make a little lid. Place on top of the filling, gently squeezing and rolling the arancini till you get a nice round shape . When you\'ve finished rolling the arancini put them back in the fridge for about 30mins to firm up.... quoting Jamie Oliver. (This part was too hard to explain in my own words)