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Italian rice balls from Sicily
These fried and stuffed rice balls are part of the traditional Sicilian cuisine and, depending on the province, are also prepared in conical form.
Amount
Arancini
Ingredients list
- 1 g saffron
- 60 g butter
- 500 g risotto rice
- salt
- 1.2 l water for the rice
- 300 ml water for the dough
- 100 g caciocavallo cheese grated
- 100 g caciocavallo cheese in one piece
- 200 g flour
- breadcrumbs
- sunflower oil
- 1 onion
- 200 g minced meat
- 400 ml strained tomatoes
- 100 ml red wine
- 160 g peas
- olive oil extra virgin
- pepper
Equipment
Directions
- First cook the rice in 1.2 liters / 5.1 cups of boiling salted water for about 15 minutes until the water is completely absorbed by the rice. Then dissolve the saffron in a little hot water and add it to the cooked rice together with half of the butter and the grated caciocavallo.
- Mix everything well, put it on a wide and low tray, cover it with plastic wrap and let it cool completely for a few hours in the refrigerator.
- Finely chop the onion and sauté in a frying pan with the remaining butter and a dash of olive oil until translucent. Add the minced meat and brown. Deglaze with the red wine and let it reduce.
- Add the strained tomatoes, season with salt and pepper and simmer for 10 minutes. Add the peas and simmer for another 10 minutes. The sauce should now have a nice firm consistency.
- Cut the piece of caciocavallo into small cubes.
- For each arancini, place a tablespoon of rice in the palm of your hand and flatten to make a small hollow. Fill with the minced meat sauce and caciocavallo cubes and cover with another tablespoon of rice. Form into balls.
- Put flour, a pinch of salt and the water in a bowl and mix with a whisk until lump-free.
- Dip the arancini in it and then roll in the breadcrumbs.
- Heat the oil in a pot and fry the arancini in it. Once they are golden brown, take them out, put them on a paper towel and let them drain briefly.
- Serve the arancini immediately hot and enjoy.Buon appetito!
Calories: 387kcal (19%)Carbohydrates: 51g (17%)Protein: 12g (24%)Fat: 14g (22%)Saturated fatty acids: 7g (35%)Trans fatty acids: 1gCholesterol: 39mg (13%)
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