The Best Sicilian Arancini Recipes

THE BEST SICILIAN ARANCINI

Steps:

• Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.
• After the rice is cooked, pour into a large shallow dish or pan and allow to cool. Once cooled, stir in the grated cheese and the eggs. Mix well.
• In a large sauce pan, on medium heat sauté the onion, garlic and mushrooms in the olive oil.
• Add the ground meat and brown, stirring frequently. Add the wine and cook for 1 minute until it evaporates.
• Pour in tomato passata and bring to a boil. Lower the heat, cover loosely with the lid and simmer for 1 hour until the sauce has thickened. Add salt and pepper to taste.
• In the last 10 minutes of cooking, stir in the peas. Set aside to cool.
• In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.
• Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other. Transfer the prepared sauce to a bowl. Now you are ready to assemble your arancini.
• Using a 1/2 cup measuring cup, scoop the rice into your hand and shape into a ball. Make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.
• Dredge in the egg wash and then roll in the breadcrumbs. It is recommended that you prepare all of your arancini and have them ready for frying.
• 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. Fry 7 or 8 arancini at a time until they are golden brown, about 3-4 minutes. Transfer to a dish lined with paper towels to absorb extra oil. Serve hot.

SICILIAN STYLE ARANCINI

Steps:

• To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
• When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes.
• Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying.
• In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
• Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
• Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes.
• Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy" it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months.

ARANCINI DI RISO

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.