How to make SICILIAN ARANCINI(Rice Balls) ????????????????

#riceballs #arancini #homemadecooking #italian

How to make Sicilian Arancini (Rice Balls)
Prep time: 30 minutes
Cook time: 30-60 minutes
Fry time: 3-5 minutes
Oil Temperature 175C/375F

Ingredients for the Tomato Sauce/Ragu
- 3 tablespoons of Extra virgin olive oil
- 1 large chopped onion
- 2 small carrots diced
- 1 celery stick diced
- 4 cloves of garlic
- 1/4 of a teaspoon of Black Pepper
- 1/2 teaspoon of Salt
- 1 small can of tomato paste
- 1 glass of Red Wine
- chopped or whole Basil to remove later
- 1 pound of extra lean ground/mince beef

Please Note:
If you choose to use pieces of veal like i used in my video, follow the same steps used for the ground beef above

For the Rice
1 bag 750 g (makes 17-18 medium sized)
Boil rice, and let cool

Peas
1/2 of a 750 g bag
- add extra virgin olive oil in hot pan, add 1 small onion, 1 glove of garlic, peas, salt/pepper for flavour

Mozzarella Cheese cut into cubes for stuffing

For the Arancini Coating (2 Step)
1st- In a bowl add flour, water, 1-2 eggs and mix together then coat the ball
2nd step- coat with bread crumbs

Oil for Frying

Full Instructions:

1. Pour oil in a fry pan and add the onions, carrots, celery, garlic for a few minutes until soft, then add your ground beef. Cook meat until nicely browned and caramelized then add salt/pepper and the glass of wine. Once wine is added, add your tomato paste and tomato sauce (ragu), and finally your fresh basil. Stir everything together and lower the heat. In another hot pan add your onions, garlic stir for a minute then add your peas, salt/pepper and cook until peas are at your liking.
2 .In a pot, add water bring it to a boil and add your rice, check cooking time on the package. Drain rice and leave it to cool down in a large oven pan.
Also, once the ragu has cooled down, using a strainer separate the ground beef from the ragu into another pot.
-add a little shredded mozzarella cheese to the ground beef to bind a little.
3. Prepare all your fillings (mozzarella, peas, ground beef) into separate bowls so we can start assembling our Arancini.
4. In your rice, add sauce you separated from the beef, a cup of Parmesan cheese, and 1-2 eggs. Use your hands to mix it all together. Add more of the ingredients used at your discretion if needed for flavour or consistency of the rice.
5. Make a ball into your hand and then cup your hand and make an indent so you can add your filling. Close up the ball and continue with the rest.
6. Next is our coating... mix the flour, water and egg and coat all the rice balls and final step will be coating it with the bread crumbs and put them on a cookie sheet ready to be fried.

Lastly, in a pot add your oil to fry....when you reach the correct temperature, gently drop the balls into the oil then depending on the size of your pan, you can add two or three at a time. Tip the Arancini onto their side and rotate gently for 3-5 minutes until they are a beautifully golden brown. Remove from oil and place onto paper towel to drain and absorb the oil away from the ball.
Allow slightly to cool down and the Arancini are ready to be served.
Enjoy and Buona Appetito

This is the original Sicilian ARANCINI.

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