ARANCINI - SICILIAN STYLE DEEP FRIED RICE BALLS
A Sicilian/Italian appetizer, flavored with cheese, herbs and saffron..
This is how the Sicilians use up all that left-over rice!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 1½ dozen
3¾ to 4 cups chicken stock
4 tablespoons butter
¾ cup finely chopped onion
1 cup Carnaroli or Arborio rice
½ teaspoon crushed saffron threads
½ cup dry white wine
½ cup finely grated Parmigiano-Reggiano, plus extra for garnish
⅓ cup heavy cream
1½ tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives
Salt and freshly ground black pepper
½ cup chilled Bolognese Sauce for Arancini.
2 tablespoons frozen green peas added to the Bolognese sauce for complete authenticity.**SEE COOK'S NOTES 1**
1 cup fresh mozzarella cheese cut into ½ inch pieces
Vegetable oil, for deep-frying
½ cup all-purpose flour
1 cup dry Italian bread crumbs**SEE COOK'S NOTES 2**
1. 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 ½ 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.
2. 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.
3. Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the
Bolognese Sauce, a bit of the mozzarella cheese, and a few frozen peas. 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.
4. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360ºF. Place
the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the
eggs. Lightly dredge each risotto ball in the flour, rolling to coat completely, then into the beaten
egg mixture, and then into the bread crumbs, so that each ball is completely coated.
5. Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
6. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned,
approximately 2 to 3 minutes. Place the cooked arancini on paper towels to drain any excess oil before
7. Serve hot or warm, sprinkled with a little Parmesan.
1. The frozen peas are just an added touch of crunch and color to brighten up the inside of the ball.
2. Season bread crumbs a pinches of dry seasonings like paprika, salt, garlic powder, black pepper,
onion powder, cayenne pepper, oregano and thyme. This is optional, but does make the breading a
little more lively.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
HOW TO MAKE SICILIAN ARANCINI
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