Rice Arancini

Rice Arancini

• This recipe is original from Sicily and is their specialty, an appetizer that is similar to croquettes which is not difficult to prepare, it only takes a little more time to be done! Sicilian food it is very delicious! Follow recipe.

Ingredients: medium, total time: 4 serving

For the rice:

• 500 g of rice/ Riso Scotti for arancini is the best

• 1 knob of butter

• 2 microsachets of saffron

• 1 tsp of salt

• 1 liter of vegetable broth

• 30 g of Grated Pecorino cheese

For the filling:

• 500 g veal/ cut in small pieces (beef is fine too)

• 3 Tbsp of tomato paste

• 1 carrot/ finely chopped

• half onion/ finely chopped

• 1 stick of celery/ finely chopped

• 100 g of peas

• 100 g of caciocavallo cheese or (Parmesan cheese can also be fine)

• 100 ml of red wine

• salt and black pepper

• Extra virgin olive oil to taste

For the finishing:

• about 60 ml of water

• 60 g of flour

• 1 egg (optional)

• 150 g of breadcrumbs

• 2 liters of peanut oil

Rice Arancini

Preparation:

Prepare the rice:

1. Put the ingredients from the rice section, except for the pecorino cheese, in a large bowl, all together.

2. When the water starts to boil, add the rice, stir and wait for it to boil again, stir and reduce the heat without stirring, until the rice absorbs all the water.

3. Add grated pecorino or Parmesan cheese mix and set aside.

4. Allow the rice to dry well during cooking. The rice should not be too hot or too wet so that it does not stick to the mold.

The seasoning:

1. Finely chop the onion, carrot, and celery, fry them in a drizzle of oil.

2. Simmer about 10-15 minutes then add the meat. The meat (veal /or beef) should be cut into relatively small pieces.

3. Let it brown for a few minutes, add the peas and mix well, blending with the red wine.

4. When the meat is cooked, add the tomato (or tomato paste diluted with water).

5. Finally, season with salt and black pepper t taste, cook over low heat for about 30 minutes, covered.

6. Stir occasionally every 10-15 minutes.

7. When the sauce has cooled, add the Caciocavallo cheese cut into cubes and stir.

The finish:

1. Mix the resulting meat sauce with the rice and make Arancini using a mold if you have one, if you don't use your hands, shape them to a height of up to 6 cm and a width of about 4 cm

2. Pass the arancini (rice balls) first in the batter then in the breadcrumbs as follows:

3. In a bowl, place the flour. Add the egg and water and beat well with a whisk

4. When the batter is smooth and thick, pass the arancini (rice balls)over it

5. Immediately after, pass the arancini (rice balls)in the breadcrumbs.

The frying:

1. Fry them in plenty of hot oil until golden brown, for excellent frying use one of these oils: seed oil, peanut oil, olive oil. Let the aforementioned oils reach the ideal temperature of 190°, both in the pot and by setting it manually on your fryer. Accept that the temperature has been reached by dipping a crumb of bread, which if it sizzles, indicates that the oil is ready.

2. Then gently dip the arancini -rice balls, preferably a few at a time so as not to lower the oil temperature too much.

3. Finally, place on absorbent paper and serve.

Buon appetito!

Rice Arancini

NOTE:

• You can make arancini without adding meat, just increase the amount of vegetables, you can also do without wine if you don't have any.

• Arancine can be kept in the refrigerator for up to 3 days.

#rice #arancini #Appetizer #food #sidedish #italianfood #italianrecepies #Sicilian #simple #delicious #blog #foodblogger #foodie #foodporn #foodstagram #coffeetimelena

• Use the contact form for questions or advice.

• I would be happy if you would comment on my recipes and put like.