The Best Sicilian Arancini (Rice Balls) Recipe
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Category: |
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Sauce |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
1 onion, finely chopped
1 clove garlic, chopped
½ package white mushrooms, quartered
½ lb ground/veal/beef/pork
¼ cup wine, red or white
1 can diced tomatoes
Salt and pepper to taste
1 cup frozen peas
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Directions: |
Directions:1. In a large saucepan, on medium heat, sauté the onion, garlic, and mushrooms in the olive oil.
2. Add the ground meat and brown, stirring frequently.
3. Add the wine and cook for 1 minute until it evaporates.
4. Pour in the diced tomatoes and bring to a boil.
5. Lower the heat and simmer for 1 hour, covering sauce loosely with the lid. Add salt and pepper to taste.
6. In the last 10 minutes of cooking, stir in the peas. |
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Rice |
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Ingredients: |
Ingredients: 1 kg Arborio rice
10 cups chicken stock, preferably homemade
2 cups grated mixture of parmesan, pecorino, romano, and crotonese cheese (or only parmesan if preferred)
3 beaten eggs
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Directions: |
Directions:1. In a saucepan, bring the chicken stock to a boil and add the rice. Bring to a simmer and cook the rice for about 20 minutes, until the broth is absorbed.
2. After the rice is cooked, pour into a large shallow dish, which will help it to cool faster. Stir in the grated cheese and the beaten eggs. Mix well.
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Assembling the arancini |
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Ingredients: |
Ingredients: 5 beaten eggs
2 ½ cups unseasoned bread crumbs
2 litres vegetable oil for frying
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Directions: |
Directions:1. In a deep heavy-bottomed dutch oven large enough to contain 7-8 arancini, add 2 litres of vegetable oil and begin to heat. Meanwhile, prepare two shallow bowls with the bread crumbs in one and the beaten eggs in the other.
2. Using a ½ cup measuring cup, scoop the rice into your hand and form a ball.
3. Next, make an indentation in the center of the rice with your thumb and add about 1 tsp of meat mixture, making sure to include a mushroom and a few peas.
4. Close the rice mixture around the meat and shape into a ball.
5. Dip into the egg wash and then roll in the bread crumbs. It is recommended that you prepare all of your arancini and have them ready for frying.
6. In order to check if your oil is hot enough (if not using a deep fryer), place the handle of a wooden spoon in the pot, and if the oil begins to bubble and fry around the handle, it is ready for your arancini.
7. Fry 7 or 8 arancini at a time until they are golden brown, about 4 to 5 minutes.
8. Transfer to a dish lined with paper towels to absorb extra oil. Serve immediately or store in the refrigerator and reheat in the oven before serving. |
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