I remember my last visit to Sicily. I enjoyed the food and the people in this beautiful Island. I never tasted Arancini (Riced Stuffed Balls) that were as delicious as the ones I ate in Sicily. I have searched through the Internet to find the best recipe for Arancini that were as close as to the Arancini I enjoyed in Sicily. I came across a recipe in Lidia's Italy and thought I'd try it out. I made and served the Arancini and they were an instant hit. Thought I'd share this recipe with you as the recipe is every easy to follow.
Ingredients: Makes about 15 to 20 Arancini, depending on size.
For the Ragu
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup onion, chopped
salt
1/4 cup celery, finely chopped
1/4 cup carrots, grated
14 ounce can Italian plum tomotoes, crushed
1 teaspoon tomato paste
1/2 tsp hot red pepper, crushed
1 cup fresh peas or frozen peas.
Note: You may prepare the Ragu up to 3 days in advance.
Also cut up approximately 15 small cubes of mozzarella. This you will need to add to the ragu when forming the Rice Balls.
For the Rice
5 cups chicken stock, canned reduced sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated
To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs. I purchased the "Italian Seasoned" Breadcrumbs.
2/3 cup vegetable or canola oil
1/3 cup olive oil, plus extra for frying
Directions
1. Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onions. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
2. Season the beef and onion lightly with the salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragu should be dense and reduced. Remove and cool to room temperature.
3. While the ragu is cooling, make the rice. Bring the stock or water and 2 tablespoons of olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool at room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
4. Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a wall in the centre of the ball and drop in 1 tablespoon of the ragu. NOTE: I add a small cube of mozzarella as well. Work the rice so that it completely encloses the ragu and mozzarella and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice, ragu and mozzarella.
5. Whisk the 2 large eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
6. Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crums, pressing slightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
7. Heat the 2/3 cup vegetable or canola oil and 1/3 cup olive oil into a deep skillet. Insert deep-frying thermometre into the oil and heat the oil over medium heat to 375 degrees F. Test the temperature of the oil by dipping the rice ball in. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.
8. When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the pre-heated 200 degrees F oven if you like. Fry the remaining balls. The arancine can be served hot or at room temperature. Buona Appetito.
Ingredients: Makes about 15 to 20 Arancini, depending on size.
For the Ragu
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup onion, chopped
salt
1/4 cup celery, finely chopped
1/4 cup carrots, grated
14 ounce can Italian plum tomotoes, crushed
1 teaspoon tomato paste
1/2 tsp hot red pepper, crushed
1 cup fresh peas or frozen peas.
Note: You may prepare the Ragu up to 3 days in advance.
Also cut up approximately 15 small cubes of mozzarella. This you will need to add to the ragu when forming the Rice Balls.
For the Rice
5 cups chicken stock, canned reduced sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated
To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs. I purchased the "Italian Seasoned" Breadcrumbs.
2/3 cup vegetable or canola oil
1/3 cup olive oil, plus extra for frying
Directions
1. Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onions. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
2. Season the beef and onion lightly with the salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragu should be dense and reduced. Remove and cool to room temperature.
3. While the ragu is cooling, make the rice. Bring the stock or water and 2 tablespoons of olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool at room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
4. Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a wall in the centre of the ball and drop in 1 tablespoon of the ragu. NOTE: I add a small cube of mozzarella as well. Work the rice so that it completely encloses the ragu and mozzarella and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice, ragu and mozzarella.
5. Whisk the 2 large eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
6. Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crums, pressing slightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
7. Heat the 2/3 cup vegetable or canola oil and 1/3 cup olive oil into a deep skillet. Insert deep-frying thermometre into the oil and heat the oil over medium heat to 375 degrees F. Test the temperature of the oil by dipping the rice ball in. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough. If the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust accordingly.
8. When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the pre-heated 200 degrees F oven if you like. Fry the remaining balls. The arancine can be served hot or at room temperature. Buona Appetito.
