Sicilian Arancini (Crispy Rice Balls)

Arancini

Ingredients

400g Arborio rice 1 onion 1L broth 1/2 cup wine 200g meat 1/2 cup peas 100g Pecorino 100g mozzarella flour eggs breadcrumbs oil for frying

Detail Steps and Procedure

Day 1 – Make Risotto Base: Heat 1L chicken broth in saucepan, keep simmering. In separate pan, melt 2 tbsp butter, cook 1 finely chopped onion until translucent (5 min). Add 400g Arborio rice, toast 2 minutes until pearly. Add 1/2 cup white wine, stir until absorbed. Begin adding hot broth, one ladle at a time, stirring constantly until each is absorbed before adding next (about 18 minutes total). When rice is al dente, remove from heat, stir in 100g grated Pecorino, 100g diced mozzarella, 2 tbsp chopped parsley. Spread on baking sheet, cool to room temperature, then refrigerate overnight. Day 2 – Form and Fry: Prepare filling: Mix 200g cooked ground pork/beef with 1/2 cup peas, 2 tbsp tomato paste, 1/4 cup diced mozzarella. Prepare coating stations: 3 bowls – 1) 200g flour + 1/2 tsp salt, 2) 3 beaten eggs, 3) 200g breadcrumbs. Wet hands with water, take ? cup cold risotto (approx 100g), flatten in palm. Place 1 tbsp meat filling in center, enclose completely, shape into ball or cone. Roll in flour, shake off excess ? dip in egg ? roll in breadcrumbs, pressing to adhere. Heat 1L vegetable oil in heavy pot to 170°C/340°F (use thermometer). Fry 3-4 arancini at a time, 4-5 minutes until deep golden brown, turning occasionally. Drain on wire rack over baking sheet (not paper towels to prevent sogginess). Rest 5 minutes before serving (filling will be molten hot).

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