Arancini
⏳ Time
3 hours
🥕 Ingredients
17
🍽️ Servings
6
Description
Arancini, Sicilian rice balls with filling.
Ingredients
- Olive Oil - 3 spoons
- Onion - ½ heads
- Carrot - ½ pieces
- Celery salt - ½ pieces
- Lean Beef - 3.5 oz
- Pork Mince - 3.5 oz
- Passata Tomato Sauce - 7.8 oz
- Passata Tomato Sauce - 2 spoons
- Spanish onions - 1 head
- Arborio rice - 8.8 oz
- Saffron - a pinch
- Grated Pecorino Pepato Cheese - 2 spoons
- Ground Black Pepper - to taste
- Wheat Flour - 1.4 oz
- Chicken Egg - 2 pieces
- Breadcrumbs - 14.1 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 10
Transfer to paper towels and let sit for about five minutes before serving.
Step 2
Heat a tablespoon of olive oil in a skillet, then add the chopped onion, celery, and carrot.
Step 3
Sauté for 10 minutes, add both types of minced meat, and continue to cook, stirring, for another 10 minutes.
Step 4
Pour in the tomato sauce and add the pasta, reduce the heat to low, and simmer for another 40–45 minutes. Let it cool.
Step 5
In the remaining olive oil, sauté the chopped red onion for 10 minutes, add the rice and stir, then add saffron and one and a half cups of water. Bring to a boil, cover with a lid, and remove from heat. Let it sit for 20 minutes.
Step 6
Then stir in the Parmesan cheese, season with salt and pepper. Transfer the rice to a plate and let it cool.
Step 7
Mix the flour, eggs, and half a glass of water in a bowl, and pour the breadcrumbs into a separate container.
Step 8
Flatten a spoonful of rice in your palm to form a patty, place a small amount of filling in the center, and wrap it up, shaping it into a neat ball. Dip it in the egg mixture and coat it with breadcrumbs. Repeat this process for the remaining arancini.
Step 9
Heat vegetable oil in a deep skillet to 356°F. Fry the arancini in batches until they are golden brown.
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