Homemade Sicilian Arancini

Ingredients:

Rice:

500 grams Arborio rice 17oz

¼ Onion chopped

Pecorino Romano Or Parmigiano Reggiano

120 Butter 4oz

1 L Vegetable stock 4oz. 4 cups

120 g/4 oz butter for cooked rice

Extra virgin olive oil EVOO

Filling:

500 grams Ground beef 17oz

100 grams Peas 3.5oz

120 grams Tomato paste 4oz

1 Carrot chopped

1 Celery stick chopped

½ Onion chopped

Fresh basil

50 grams Butter 1.7 oz. Optional

Fresh mozzarella

Shredded dry mozzarella or provolone

5 tbsp extra virgin olive oil EVOO

Salt & pepper

Sicilian Arancini Coating:

Bread crumbs

2 Eggs Beaten

Pastella flour + water mixture – optional

Instructions:

Make The Rice

Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).

Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.

Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.

When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.

Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.

Let the rice rest for about one hour so it can cool and the cheese will melt into it.

Make The Arancini Filling

Let’s make the beautiful filling for the Sicilian arancini! Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.

Cook this sofrito for about 10 minutes, stirring constantly.

Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor – this arancini recipe is all about the most sensational aromas and flavours!

Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.

Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.

Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.

Assemble Arancini recipe:

Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!

Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.

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Add another scoop of rice and form into a ball by pressing to get the moisture out.

Place your formed Sicilian rice balls on a baking tray lined with baking paper.

If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.

Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.

Bring sunflower oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.

Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.

Enjoy!

Notes:

Recipe Overview: This Homemade Sicilian Arancini recipe is a traditional Italian dish featuring rice balls stuffed with a savory filling, coated in breadcrumbs, and fried until golden brown. The recipe includes detailed instructions for making the rice, preparing the filling, assembling the arancini, and frying them to perfection.

Ingredients: The recipe calls for common ingredients such as Arborio rice, ground beef, peas, tomato paste, carrots, celery, fresh basil, mozzarella cheese, butter, olive oil, eggs, bread crumbs, and seasoning. Variations include the option to use either Pecorino Romano or Parmigiano Reggiano cheese and the choice of using shredded dry mozzarella or provolone for the filling.

Preparation Steps: The preparation steps are divided into making the rice, preparing the filling, and assembling the arancini. Each step is clearly outlined, guiding the cook through the process of cooking the rice with vegetable stock and cheese, creating the flavorful meat and vegetable filling, and forming the rice balls with the filling inside.

Cooking Process: After assembling the arancini, they are coated in beaten eggs and breadcrumbs before being deep-fried until golden brown. The recipe provides instructions for frying the arancini in batches to ensure even cooking and crispiness.

Notes and Tips: The recipe offers helpful tips, such as using chilled rice for easier handling, slicing fresh mozzarella into small cubes for better melting, and providing alternative coating options using flour and water for those who don’t have eggs. It also emphasizes the importance of cooling the filling mixture before assembling the arancini to prevent them from falling apart during frying.

Nutrition Information: The recipe does not include specific nutrition information, but it mentions ingredients like Arborio rice, ground beef, peas, and cheese, which provide carbohydrates, protein, and fats. The final dish is fried, so it’s likely to be higher in calories and fats.

Customization: The recipe allows for customization by suggesting alternative cheeses, variations in the filling ingredients, and different coating options. Cooks can adjust the recipe according to personal preferences or dietary restrictions.

Serving Suggestions: The arancini can be served as a delicious appetizer, snack, or main course. They are often enjoyed with marinara sauce or a side salad for added freshness and flavor contrast.

Make-Ahead Option: The recipe mentions that the rice and filling can be prepared in advance and assembled just before frying, making it a convenient option for entertaining or meal prep.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of rice for making arancini?

While Arborio rice is traditionally used for arancini due to its creamy texture, you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano for slightly different results.

Can I substitute the ground beef with another protein?

Yes, you can substitute ground beef with ground pork, chicken, turkey, or even vegetarian options like cooked lentils or mushrooms for a meatless version of arancini.

Can I make the arancini filling ahead of time?

Absolutely! You can prepare the arancini filling in advance and store it in the refrigerator until ready to assemble.

Just make sure to cool it completely before refrigerating.

Can I omit the meat and make vegetarian arancini?

Yes, you can omit the ground beef and create a vegetarian filling using a combination of vegetables, cheese, and herbs.

Consider options like roasted vegetables, spinach, or a mix of different cheeses.

Do I have to use fresh basil for the filling?

Fresh basil adds a wonderful flavor to the filling, but you can use dried basil if fresh is not available.

Just remember to adjust the quantity, as dried herbs are more concentrated in flavor.

What can I use if I don’t have fresh mozzarella for the filling?

If fresh mozzarella is not available, you can use shredded mozzarella cheese or another melting cheese like provolone or fontina. Just ensure it melts well and provides a creamy texture.

Can I bake the arancini instead of frying them?

While traditional arancini are fried for a crispy exterior, you can bake them in the oven for a healthier alternative.

Simply place them on a baking sheet lined with parchment paper and bake at a high temperature until golden brown.

Can I freeze uncooked arancini for later use?

Yes, you can freeze uncooked arancini for later use. Place them on a baking sheet in a single layer and freeze until solid.

Once frozen, transfer them to a freezer bag or airtight container.

When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.

Can I use a different coating instead of breadcrumbs?

While breadcrumbs are traditional for coating arancini, you can use crushed cornflakes, panko breadcrumbs, or even crushed crackers for a different texture and flavor.

How do I know when the arancini are cooked through?

The arancini are cooked through when they are golden brown on the outside and heated through in the center.

If you’re unsure, you can use a kitchen thermometer to check that the internal temperature reaches 165°F (74°C).