Italian rice balls from Sicily
Arancini are deep-fried rice balls and a typical dish from Sicilian cuisine. The balls are prepared with risotto rice, saffron, tomato sauce, peas, minced meat and cheese and then breaded and deep-fried. They are a popular street food in Sicily and can be served as a snack or main course. They are crispy on the outside and hearty, tender and full of flavor on the inside. This is why they are very popular with young and old all over the world.
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 pastry flour (soft / patent)
- 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
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%)
Similar recipes to arancini
Rice
Cacio e pepe risotto
1 hour 5 minutes
511kcal
Rice
Gorgonzola risotto
30 minutes
638kcal
Rice
Pumpkin risotto
1 hour 10 minutes
195kcal
Rice
Mushroom risotto
1 hour
534kcal
Rice
Truffle risotto
30 minutes
600kcal
Rice
Artichoke risotto
45 minutes
562kcal
Antipasto, Rice
Parmesan Risotto
30 minutes
589kcal
Rice
Zucchini Risotto
30 minutes
538kcal
Rice
Risotto with smoked salmon
35 minutes
346kcal
Rice
Salmon risotto
35 minutes
686kcal
Rice
Tomato and mozzarella risotto
30 minutes
401kcal
Rice
Pumpkin and salsiccia risotto
1 hour 5 minutes
884kcal
