Arancini Sicilian Style Sicilian Rice Balls Recipes

ARANCINI DI RISO: SICILIAN RICE BALLS

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.

ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)

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.

ARANCINI (SICILIAN RICE BALLS) RECIPE - (4.8/5)

Steps:

• Turn risotto into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provola cheese and the 2 eggs. Mix well. Season with salt and pepper. With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into breadcrumbs to coat well. Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately. If not ready to serve, they can be reheated in the oven which will crisp them. Serves: 4 - 6 When you get very adept at making arancini, try stuffing them with a small piece of mozzarella cheese. Push a hole with your finger into each ball after shaping. Insert the cheese, then close the opening to hide the cheese. Sicilians sometimes stuff with meat and peas.

ARANCINI (ITALIAN RICE BALLS)

Steps:

• Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
• Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
• Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
• Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
• Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.