*  Exported from  MasterCook II  *
 Recipe By     :MOLTO MARIO SHOW #MB5688
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  tablespoons   olive oil -- plus 2 tablespoons
        1                red onion, chopped -- into 1/8-inch dice
        1  pinch         saffron
        2  cups          Arborio rice
        3  cups          chicken stock
        1  cup           grated Pecorino
        2                eggs plus -- 2 eggs separated
        1  cup           basic tomato sauce
        8  ounces        salted sardines, rinsed, heads removed -- and=
  roughly ch
        2  sprigs        mint
      1/4  cup           flour for dusting
      1/2  cup           bread crumbs for coating
                         Olive oil for frying
 FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until
 just smoking. Add half the chopped red onion and saffron and cook until
 softened, about 7 to 9 minutes. Add rice and chicken stock and bring to
 boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25
 minutes. Spread rice out to cool on a large cookie sheet, about 1/4-inch to
 1/2-inch thick. When rice is cool, mix with Pecorino, 2 eggs and 2 egg
 yolks and set aside
 FOR STUFFING: In a 10- to 12-inch saute pan, cook remaining chopped onion
 in 2 tablespoons olive oil until light golden brown, about 10 minutes. Add
 tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until
 reduced by one third and quite thick. Set aside and allow to cool.
 TO ASSEMBLE: Place dusting flour, egg whites and bread crumbs in separate
 shallow bowls and lightly beat egg whites. To form aracine, place 3
 tablespoons rice mixture in palm of hand and make an indentation with the
 back of a spoon. Spoon 2 tablespoons sardine mixture into indentation and
 form an open bowl out of the rice in your hand. Cover filled portion with
 another tablespoon of rice mixture and using both hands, shape the rice
 into a ball. Continue with remaining rice mixture and stuffing until done.
 Roll each ball in flour, then egg whites, then bread crumbs and refrigerate
 1 hour, uncovered.
 Heat 4 inches of cooking oil in fryer or deep frying pan to 375 degrees.
 Carefully place 3 balls at a time into pan and fry until golden brown,
 about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them
 moving. Drained cooked balls on paper towels and place on large platter and
 serve either warm or at room temperature.
 Yield: 4 servings
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