Arancini Sicilian Rice Balls Recipe 485

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ARANCINI DI RISO: SICILIAN RICE BALLS



Arancini di Riso: Sicilian Rice Balls image

Provided by Christina Conte

Number Of Ingredients 15

all-purpose flour
2 eggs, beaten
breadcrumbs
oil for frying
more tomato sauce, to serve (optional)
basil leaves, for garnish
3 Tbsp extra virgin olive oil
4 oz white wine
approximately 30 oz chicken or vegetable stock
salt
1 egg
2 cups (15 oz) Carnaroli or Arborio rice (the best rice to use is Carnaroli)
meat sauce or tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
4 oz mozzarella, cut into 1/2″ to 3/4″ cubes
3 oz cooked peas (optional)

Steps:

  • Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
  • Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
  • To make the arancini:
  • Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
  • If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
  • Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
  • Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
  • Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.

Nutrition Facts : Calories 525 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 520 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)



Arancini Sicilian Style (Sicilian Rice Balls) image

My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.

Provided by Dee514

Categories     Beef Organ Meats

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup rice
4 cups boiling water, salted
1/4 lb chopped beef
2 chicken livers
2 tablespoons olive oil
1 clove garlic
1/2 small onion, mnced
1/4 lb mushroom, sliced
2 tablespoons tomato paste
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
2 egg yolks
1 egg, lightly beaten
1 cup breadcrumbs
1 cup olive oil

Steps:

  • Wash rice and cook in 4 cups boiling, salted water until tender.
  • Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
  • Add mushrooms and cook 1 minute more.
  • Add tomato paste and 1 cup warm water and cook 30 minutes.
  • Add salt and pepper.
  • Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
  • To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
  • Mix rice well.
  • Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
  • Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
  • Can be served plain or with additional gravy.

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