Arancini

First you will make a delicious Bolognese-style tomato sauce with the addition of beef, pork, Italian sausage, and peas flavored with aromatic herbs.  Then you will learn my method for preparing a unique and flavorful rice along with the tricks to fill and shape the rice balls so that they cook up golden and crispy that, when cracked open, will ooze with melted mozzarella and tasty filling. 

For those who prefer no meat, this recipe yields Arancini consisting of Shiitake mushrooms and bits of potato cooked in white wine and a savory blend of flavors and cheeses.  The technique for making, shaping, and cooking the rice balls is the same as the meat-filled variety.

Fresh, organic arugula tossed in a lemony vinaigrette dressing topped with Parmigiano Reggiano.