Incredible Resepi Pressure Cooker Beef Stroganoff

Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.
Directions for: Rice Balls (Arancini)

Ingredients

Rice

2 cup water

1 tsp saffron, threads

1 cup arborio rice

cup grated romano cheese

2 Tbsp butter

1 egg

Meat Filling

2 Tbsp extra virgin olive oil

1 small onion, finely, chopped

stalk celery, finely, chopped

2 cloves garlic, minced

1 pinch hot pepper flakes

3 oz ground beef

cup minced fresh parsley

cup frozen peas

tsp salt

tsp pepper

cup turkey stock

cup chicken stock

cup tomato, paste

2 egg

cup all purpose flour

1 cup herbed dry breadcrumbs

Cooking The Rice Balls

6 cup vegetable oil, for deep-frying

Directions

Rice

1. In large saucepan, bring water and saffron to boil.

2. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm.

3. Add cheese and butter. Let cool completely.

4. Stir in egg; set aside.

Meat Filling

1. Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened.

2. Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink.

3. Stir in parsley, peas, salt and pepper.

4. Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.

5. In shallow dish, whisk eggs; set aside.

6. Divide rice mixture into 8 balls.

7. With fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation.

8. Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)

Cooking The Rice Balls

1. In large deep saucepan or deep fryer, heat oil over medium heat to 375F (190C).

2. Fry balls, in batches, for about 3 minutes or until golden and crispy.

3. Drain onto paper towel lined baking sheet.

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