until the meat is very tender. Check the broth level occasionally and add more broth or water if needed. Use a slotted spoon to transfer the meat to a platter and let stand until cool; set the pot aside.
2. Cut the meat into thin slices, then shred it or chop into small pieces. Return the meat to the cooking juices and add the currants. Cook, uncovered, over medium heat, stirring occasionally, until the broth is almost completely reduced, about 10 minutes. Add the peas. Cook, stirring, until the mixture is very dry and thick, about 2 minutes. Remove from the heat and season to taste with salt and pepper. (The filling can be made up to 2 days ahead, covered, and refrigerated.)
3. For the rice: Heat the broth to a boil in a medium saucepan. Add the saffron and set aside to infuse.
4. Combine the oil and onion in a large wide saucepan; cook, stirring, over medium-low heat until the onion is tender, about 5 minutes. Add the garlic; cook for 1 minute. Add the rice; stir to coat with the oil. Stir in the saffron-infused broth; heat to a boil, stirring to keep the rice from sticking. Cover and cook over medium-low heat for 20 minutes, or until the broth is absorbed and the rice is very tender. Stir in the cheese. Let cool to room temperature.
5. For the arancini: Beat the egg yolks; stir into the rice mixture until well blended. Spread the rice in a 13 Ã 9-inch baking pan. Place a piece of plastic wrap directly on the rice. Refrigerate until cold and easy to shape, about 30 minutes.
6. When ready to shape the arancini, whisk the egg whites in a shallow bowl until foamy. Place the flour and bread crumbs on two separate sheets of wax paper. Have ready a tray or baking sheet. Use a knife to cut the rice mixture into 12 squares. Wet your hands with cold water. Lift a square of rice and place it in the palm of your hand. Flatten the rice mound in the palm of your hand and spoona rounded tablespoonful of the meat mixture in the center. Gently close your hand so that the meat is surrounded by rice. Repeat with the remaining rice, wetting your hands frequently to prevent the rice from sticking to them.
7. When all the arancini are formed, coat them one at a time with the flour; shake off excess. Dip into the beaten egg white; let the excess drip off. Roll in the bread crumbs, making sure to cover evenly; shake off excess. Place the arancini on the tray as they are prepared. Refrigerate for 20 to 30 minutes to set and dry out slightly.
8. To fry the arancini: Heat the oil in a deep-fryer or wide deep saucepan to 350°F, or hot enough to turn a crust of bread golden. Fry the arancini a few at a time, turning, until dark golden brown, 2 to 3 minutes. Remove with the fry basket, if you used one, or slotted spoon and drain on paper towels. Serve warm or at room temperature.
NOTE: The arancini can be made smaller if preferred. Use a ¼-cup measure to portion out the rice, or spreading it into a pan as above, chill, and then cut the rice into small squares. Conversely, the arancini can be made larger by using about ½ cup rice for each or cutting the rice in the pan into larger squares.
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ARANCINI WITH PROSCIUTTO AND CHEESE FILLING. This is a simple version of arancini with a filling of diced prosciutto and cheese instead of the more traditional cooked meat filling.
Substitute about 4 ounces prosciutto cut 1 / 8 inch thick and 4 ounces provolone, mozzarella, Italian Fontina, or Gorgonzola for the meat filling. Cut the prosciutto and cheese into small dice and use a few pieces in the center of each arancini.
Grape Leaves Stuffed with Rice, Pignoli, and Mint
Stuffed grape leaves, or dolmades, as they are called in Greece, are stuffed with rice, meat, or lentils, or any combination of the three, plus herbs, most conspicuously fresh mint and dill. This recipe is from Barbara Chernetz, who grew up in Rochester, New York, next door to a Greek family.
Â
Makes 24 stuffed grape leaves: 4 servings
Â
One 8-ounce jar grape leaves
3
2. Cut the meat into thin slices, then shred it or chop into small pieces. Return the meat to the cooking juices and add the currants. Cook, uncovered, over medium heat, stirring occasionally, until the broth is almost completely reduced, about 10 minutes. Add the peas. Cook, stirring, until the mixture is very dry and thick, about 2 minutes. Remove from the heat and season to taste with salt and pepper. (The filling can be made up to 2 days ahead, covered, and refrigerated.)
3. For the rice: Heat the broth to a boil in a medium saucepan. Add the saffron and set aside to infuse.
4. Combine the oil and onion in a large wide saucepan; cook, stirring, over medium-low heat until the onion is tender, about 5 minutes. Add the garlic; cook for 1 minute. Add the rice; stir to coat with the oil. Stir in the saffron-infused broth; heat to a boil, stirring to keep the rice from sticking. Cover and cook over medium-low heat for 20 minutes, or until the broth is absorbed and the rice is very tender. Stir in the cheese. Let cool to room temperature.
5. For the arancini: Beat the egg yolks; stir into the rice mixture until well blended. Spread the rice in a 13 Ã 9-inch baking pan. Place a piece of plastic wrap directly on the rice. Refrigerate until cold and easy to shape, about 30 minutes.
6. When ready to shape the arancini, whisk the egg whites in a shallow bowl until foamy. Place the flour and bread crumbs on two separate sheets of wax paper. Have ready a tray or baking sheet. Use a knife to cut the rice mixture into 12 squares. Wet your hands with cold water. Lift a square of rice and place it in the palm of your hand. Flatten the rice mound in the palm of your hand and spoona rounded tablespoonful of the meat mixture in the center. Gently close your hand so that the meat is surrounded by rice. Repeat with the remaining rice, wetting your hands frequently to prevent the rice from sticking to them.
7. When all the arancini are formed, coat them one at a time with the flour; shake off excess. Dip into the beaten egg white; let the excess drip off. Roll in the bread crumbs, making sure to cover evenly; shake off excess. Place the arancini on the tray as they are prepared. Refrigerate for 20 to 30 minutes to set and dry out slightly.
8. To fry the arancini: Heat the oil in a deep-fryer or wide deep saucepan to 350°F, or hot enough to turn a crust of bread golden. Fry the arancini a few at a time, turning, until dark golden brown, 2 to 3 minutes. Remove with the fry basket, if you used one, or slotted spoon and drain on paper towels. Serve warm or at room temperature.
NOTE: The arancini can be made smaller if preferred. Use a ¼-cup measure to portion out the rice, or spreading it into a pan as above, chill, and then cut the rice into small squares. Conversely, the arancini can be made larger by using about ½ cup rice for each or cutting the rice in the pan into larger squares.
Â
ARANCINI WITH PROSCIUTTO AND CHEESE FILLING. This is a simple version of arancini with a filling of diced prosciutto and cheese instead of the more traditional cooked meat filling.
Substitute about 4 ounces prosciutto cut 1 / 8 inch thick and 4 ounces provolone, mozzarella, Italian Fontina, or Gorgonzola for the meat filling. Cut the prosciutto and cheese into small dice and use a few pieces in the center of each arancini.
Grape Leaves Stuffed with Rice, Pignoli, and Mint
Stuffed grape leaves, or dolmades, as they are called in Greece, are stuffed with rice, meat, or lentils, or any combination of the three, plus herbs, most conspicuously fresh mint and dill. This recipe is from Barbara Chernetz, who grew up in Rochester, New York, next door to a Greek family.
Â
Makes 24 stuffed grape leaves: 4 servings
Â
One 8-ounce jar grape leaves
3
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