palle di riso

Arancini, or arancine as Sicilians correctly call these fried risotto balls, are one of the most authentic and world-famous Sicilian street food.

Traditional Arancini Recipe - Sicilian Rice Balls

lb Originario rice rice

vegetable broth

saffron

butter

Parmigiano-Reggiano cheese (grated)

onion (small to medium)

olive oil

salt

oz white scamorza cheese

milk

tbsp all-purpouse flour

veal

oz pork

oz peas

tomato pulp

tomato paste (dissolved

onion (small)

carrot

celery

bay leaf

dry white wine

water

all-purpouse flour

pich salt

breadcrumbs

corn oil

Cook the rice a few hours in advance; when preparing the arancini, it must be very cold. Dissolve the saffron in the vegetable broth and season it with salt.

Pour plenty of extra-virgin olive oil into a large pot and sauté the finely chopped onion.

Pour in the rice and toast it, then add half the broth and cook it, adding more broth when necessary.

When the rice is al dente and appears rather compact, stop cooking by immersing the pan in the sink filled with cold water.

Stir in the butter and the grated Parmigiano-Reggiano.

Once lukewarm, pour the rice onto a marble surface or into a pan, cover it with aluminum foil, and put it in the fridge for at least 3-4 hours.

For the rice

Prepare a velvety, not-too-thick bechamel (use our recipe) and leave to cool.

Cut the ham and scamorza cheese into small pieces and mix into the cooled bechamel.

Prepare the butter filling:

Chop some of the onion and brown it in the oil, then add peas, cover with water, add salt, and cook for about ten minutes.

Drain and set aside.

Finely chop the carrot, the rest of the onion, and the celery.

Brown them with the bay leaf in extra-virgin olive oil.

Add the two meats and brown them while breaking them up with a wooden spoon, then blend with the white wine.

Allow the liquid to evaporate and then add the tomato pulp and dissolved tomato paste.

Season with salt and cook over low heat for about half an hour, or at least until you get a rather dry ragù.

Remove from the heat and let cool.

Add the drained peas, mix gently, and let cool.

Prepare the ragù:

First, have all the necessary ingredients at hand and equip yourself with trays, racks, etc . The preparation of the arancini is a kind of assembly line that becomes more pleasant, or at least less stressful, if previously organized

Prepare the arancini:

This is the batter of water and flour that serves to seal the arancina and to create a base for breading, which will help to give proper browning, thickness, and crunchiness.

Pour the water into a deep bowl, add the flour and a nice pinch of salt, and mix well with a whisk. Set aside.

Start with the preparation of the lega (batter):

With one hand, take a little rice according to the size of the arancina you want

Shape it into a ball for those to be stuffed with meat, and an oval for those with butter.

Place the future arancini on a tray and continue until the rice is finished.

Leave them to rest for half an hour, so that the rice becomes compact, making the filling process easier.

Holding the rice ball with one hand, with the thumb of the other hand, create a hole in the top center and begin to enlarge it by pushing both downward and to the sides.

Place the rice ball back on the tray and move on to the others, until all are completed.

Shape the arancine:

Place the chosen filling inside the hole previously created and close the arancina a little by pushing the dressing downwards and trying to bring the rice forward.

Turn the arancina in your hands to give it its shape and to make the surface smooth and compact, without holes or small cracks.

Place it on the tray and move on to another, until all are completed.

At the end, wash your hands and repeat the operation with the second filling.

Fill the arancine:

Whisk the batter and immerse each arancina individually, then place them on a wire rack set on a tray.

Pour the breadcrumbs into a pan and roll each arancina in the breadcrumbs, pressing them well with your hands to ensure the breadcrumbs stick, to compact the surface of the arancine, and if necessary, to regain their shape a little.

Pour the oil into a fairly tall saucepan.

When the oil is hot (about 390°F*), immerse the arancine for 2-3 minutes or until golden.

Serve immediately.

Fry the arancine:

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