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Rice Arancini

Arancini are a Sicilian rice specialty, typically filled with meat sauce, peas and mozzarella cheese. These rice balls are breaded and then fried until crispy golden brown. They are a delicious and versatile dish that can be stuffed with a variety of ingredients, offering an explosion of flavors wrapped in a crispy and flavorful shell. Perfect as an appetizer, snack or main course, arancini are a unique dining experience.  

Difficulty: medium

Method: 60'

Cooking: 40'

Difficulty: medium

Method: 60'

Cooking: 40'

Difficulty: medium

Method: 60'

Cooking: 40'

Difficulty: medium

Method: 60'

Cooking: 40'

Basic preparations

Bologna-style ragout
Vegetable stock

Method

  1. 01 / Prepare the risotto

    In a pot, melt the butter and sauté the onion until it becomes transparent

    Add the rice and toast it for a couple of minutes.  

    Add one ladleful of hot broth at a time, stirring, until the rice is cooked.  

    Toward the end, add saffron dissolved in a little broth and grated Parmesan.  

    Spread the risotto on a baking sheet and let it cool.  

  2. 02 / Prepare the meat sauce

    In a saucepan, brown the onion with a little oil.

    Add the ground meats and brown them evenly.  

    Deglaze with red wine and add the peeled tomatoes, seasoning with salt and pepper to taste.  

    Let simmer for at least 30 minutes.  

    Add the peas in the last 10 minutes.  

  3. 03 / Assemble the arancini

    Have a bowl of water available to wet your hands before handling each portion of rice.  

    Take a portion of risotto and flatten it on the palm of your hand forming a small hollow, add a little meat sauce, mozzarella and prosciutto.  

    With a little more risotto, close your arancino, compacting it with your hands until you give it its characteristic cone shape or, if you prefer, ball shape.   

  4. 04 / Bread the arancini

    When you have formed all the arancini you can prepare the batter.  

    Put the eggs and flour in a bowl, adding a little water, then mix well using a whisk until you get a smooth, homogeneous mixture.  

    Now you can dip the arancini into the batter, one at a time, and then dip them in the breadcrumbs, being careful not to leave any uncovered spots.

  5. 05 / Fry the arancini

    Heat the seed oil to 170°C (350°F).  

    Fry the arancini a few at a time until evenly browned.  

    Drain on paper towels and serve hot.  

Wine pairing

A medium-bodied aromatic white, such as a Sicilian Grillo or Insolia, goes well with the rich flavor of the arancini 

Basic preparations

Bologna-style ragout
Vegetable stock

It is recommended to prepare the rice and meat sauce in advance to reduce the preparation time the next day.  

Do not overcook the rice; it should maintain an al dente consistency.  

Make sure the oil for frying is at the right temperature to prevent the arancini from soaking in oil or burning.  

Already cooked arancini can be stored in the refrigerator for 2-3 days. Place them in an airtight container to maintain freshness and prevent odor absorption from the refrigerator. To reheat them, you can put them in the oven at 180°C (350°F) for about 10-15 minutes until they are hot and crispy on the outside again.  

Risotto not used for arancini can be stored in the refrigerator for 1-2 days in an airtight container. To reuse it, add a little broth or water while heating to bring it back to a creamy consistency.

These ingredients, if left over, can be stored separately in airtight containers in the refrigerator for 3-4 days. The ragout can also be frozen for up to 3 months.  

The arancini can also be frozen before frying. After breading, arrange them on a tray without them touching and freeze them until firm. Once hardened, transfer them to freezer bags and store them in the freezer for up to 2 months. When you are ready to fry them, you can bake them directly from frozen, adjusting the cooking time until they are golden brown and warm inside.  

Arancini can be stuffed with various ingredients such as meat sauce, peas, ham and mozzarella.  

Ingredients for 10 Arancini

For the risotto  

500 g Arborio or Carnaroli rice  

1.2 liters of meat or vegetable stock  

50 g butter  

1 onion, chopped  

1 sachet of saffron  

100 g grated Parmesan cheese  

Salt and pepper to taste.  

For the meat sauce  

200 g ground beef  

200 g ground pork  

1 onion, chopped  

400 g peeled tomatoes  

50 ml red wine  

Salt and pepper to taste  

For the filling

150 g mozzarella, diced   

100 g boiled peas  

50 g cooked ham, diced  

For the breadcrumbs  

4 eggs  

Flour to taste  

Breadcrumbs to taste  

Seed oil for frying  

Wine pairing

A medium-bodied aromatic white, such as a Sicilian Grillo or Insolia, goes well with the rich flavor of the arancini 

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