Arancini

by Irene

Ingredients

  • For the Rice Ball:
  • 1 kg Arborio rice
  • two and a half liters of water saffron (optional)
  • 100gr grated Parmesan cheese 100gr of butter
  • Salt and pepper to taste
  • Some option for the filling:
  • Ragú meat+tomato sauce+mozzarella Mushroom+Spinach+Cheese
  • Spinach and Ricotta Jam+Cheese
  • Eggplant+mozzarella+tomato sauce Pistacchio+cheese
  • For the coating:
  • 200 grams of flour
  • 300 ml of water Bread crumbs
  • Cooking oil for frying

Rice Ball:

  1. Put the rice with water and add salt, let it boil till the water dry out. Add the butter and the Parmesan cheese, as if you were making risotto.
  2. Once  is cold, you will start making the arancini. To assemble them, take a portion of rice in the palm of your hand and make a small indentation in the center. Place a cube of mozzarella cheese in the indentation, add a teaspoon of the chosen filling. Cover the filling with more rice and shape it into a ball. Ensure it’s well sealed (by making pressure with both hands) so that the filling doesn’t escape.

Coating:

We will make it with 300 ml of water, 200 grams of flour and a pinch of salt. Beat it. When the arancini is done, dip them in the coating and then roll them in breadcrumbs.

Your arancini are ready to fry!

  1. Heat enough oil in a deep frying pan to reach 180°C (350°F). Fry the arancini in batches until they are golden and crispy, approximately 3 to 4 minutes per side.
  2. Drain the arancini on paper towels to remove excess oil.
  3. Serve hot and enjoy your Sicilian arancini!