Arancini Sicilian Style Sicilian Rice Balls Recipes

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ARANCINI DI RISO: SICILIAN RICE BALLS



Arancini di Riso: Sicilian Rice Balls image

Provided by Christina Conte

Number Of Ingredients 15

all-purpose flour
2 eggs, beaten
breadcrumbs
oil for frying
more tomato sauce, to serve (optional)
basil leaves, for garnish
3 Tbsp extra virgin olive oil
4 oz white wine
approximately 30 oz chicken or vegetable stock
salt
1 egg
2 cups (15 oz) Carnaroli or Arborio rice (the best rice to use is Carnaroli)
meat sauce or tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
4 oz mozzarella, cut into 1/2″ to 3/4″ cubes
3 oz cooked peas (optional)

Steps:

  • Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
  • Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
  • To make the arancini:
  • Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
  • If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
  • Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
  • Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
  • Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.

Nutrition Facts : Calories 525 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 520 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

THE BEST SICILIAN ARANCINI



The Best Sicilian Arancini image

This popular Sicilian street food is a family favourite. A crispy breaded coating, cheesy rice with a savoury meat sauce and peas filling, what's not to love!

Provided by Nadia Fazio

Categories     antipasto     Snack

Time 3h10m

Number Of Ingredients 16

1 kg Arborio rice
10 cups chicken stock, (preferably homemade)
2 cups combination of grated parmigiano cheese and pecorino romano ( (or only parmesan if you prefer))
3 large eggs, (lightly beaten)
2 tablespoons olive oil
1 onion, (finely chopped)
1 clove garlic, (minced)
1 1/2 cups white button mushrooms, (finely chopped )
1/2 pound (225 grams) ground veal/beef/pork
1/4 cup wine, (red or white)
2 cups tomato passata (tomato purée)
salt and pepper, (to taste)
1 cup frozen peas
5 large eggs, (lightly beaten)
2 1/2 cups unseasoned bread crumbs
2 litres vegetable oil, ((or canola oil) for frying )

Steps:

  • Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.
  • After the rice is cooked, pour into a large shallow dish or pan and allow to cool. Once cooled, stir in the grated cheese and the eggs. Mix well.
  • In a large sauce pan, on medium heat sauté the onion, garlic and mushrooms in the olive oil.
  • Add the ground meat and brown, stirring frequently. Add the wine and cook for 1 minute until it evaporates.
  • Pour in tomato passata and bring to a boil. Lower the heat, cover loosely with the lid and simmer for 1 hour until the sauce has thickened. Add salt and pepper to taste.
  • In the last 10 minutes of cooking, stir in the peas. Set aside to cool.
  • In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.
  • Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other. Transfer the prepared sauce to a bowl. Now you are ready to assemble your arancini.
  • Using a 1/2 cup measuring cup, scoop the rice into your hand and shape into a ball. Make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.
  • Dredge in the egg wash and then roll in the breadcrumbs. It is recommended that you prepare all of your arancini and have them ready for frying.
  • In order to check if your oil is hot enough (if not using a deep fryer) place the handle of a wooden spoon in the pot and if the oil begins to bubble and fry around the handle, it is ready for your arancini. Fry 7 or 8 arancini at a time until they are golden brown, about 3-4 minutes. Transfer to a dish lined with paper towels to absorb extra oil. Serve hot.

Nutrition Facts : Calories 249 kcal, Carbohydrate 36 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 301 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SICILIAN RICE BALLS (ARANCINI)



Sicilian Rice Balls (Arancini) image

Every Thanksgiving we had these fabulous rice balls. I finally sat my mom down and asked her to teach me how to make them and they became my responsibility for every family gathering after that. They are crispy outside and delicious and moist inside. I hope you enjoy! Mangia!

Provided by Barbara Nazworth

Categories     Rice Sides

Time 2h

Number Of Ingredients 16

MEAT SAUCE
1 lb ground beef
1/8 tsp garlic powder
1/8 tsp sweet basil
to taste salt and pepper
1 small onion, diced
3 Tbsp olive oil
2 Tbsp tomato paste, optional
1/4 c grated parmesan or pecorino romano cheese, optional
RICE MIXTURE
1 lb rice
1/4 c butter
1/4 c grated parmesan or pecorino romano cheese
2 eggs
1 c italian bread crumbs
3-4 c salad oil for deep frying

Steps:

  • 1. Before starting meat mixture you may want to start you rice cooking. Now MAKE MEAT MIXTURE: Combine raw meat with salt and pepper, garlic powder and basil. It is optional to add tomato paste, I prefer it. Add grated cheese and blend. Brown meat over medium flame, add onion, cook til transparent. Set aside to cool.
  • 2. MAKE RICE MIXTURE: Cook rice in 2 quarts salted boiling water until kernels crush easily between thumb and finger. Make sure they are not kernelly tasting, but not mushy either. HINT: Sometimes a slightly less than a 2:1 ratio for cooking the rice helps. Just make sure they can crush easily between thumb and finger. Drain water from rice if any left.
  • 3. Add butter, cheese and 2 beaten eggs to rice mixture. You may want to taste the mixture to determine if more salt is needed. Mix well and let cool in refrigerator. If it is too hot you will burn your hands.
  • 4. PREPARATION OF RICE BALL: Prepare a pie pan of italian bread crumbs I add some pecorino romano and parsley flakes to the bread crumbs, but it is optional. In another pie pan or bowl place well beaten eggs.
  • 5. PREPARE YOUR STATION: Rice Mixture, Meat Mixture, egg mixture and then Bread crumbs. Now place 2 tbsp (more or less) of rice mixture in palm of hand. Make a well of rice and put in some meat mixture.
  • 6. Mold the rice around the meat mixture to form a ball. If you misjudge and can't close over the meat mixture, add a small amount of rice mixture and press firmly to make the ball.
  • 7. Dip the rice balls in the beaten eggs and then roll in the bread crumbs. Again press firmly.
  • 8. Fry in deep hot oil until golden brown on all sides. You can use a fry pan, but it is much easier to use a deep fat fryer. Do not fry more than 3 at a time. Remove balls with slotted sppon and drain on absorbent paper. Service hot!
  • 9. This will make about 20 to 30 rice balls, more or less, depending on how big you make the rice ball. I believe that eating them fresh out of the fryer is better! Hot and Crispy! Mangia!

ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)



Arancini Sicilian Style (Sicilian Rice Balls) image

My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.

Provided by Dee514

Categories     Beef Organ Meats

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup rice
4 cups boiling water, salted
1/4 lb chopped beef
2 chicken livers
2 tablespoons olive oil
1 clove garlic
1/2 small onion, mnced
1/4 lb mushroom, sliced
2 tablespoons tomato paste
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
2 egg yolks
1 egg, lightly beaten
1 cup breadcrumbs
1 cup olive oil

Steps:

  • Wash rice and cook in 4 cups boiling, salted water until tender.
  • Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
  • Add mushrooms and cook 1 minute more.
  • Add tomato paste and 1 cup warm water and cook 30 minutes.
  • Add salt and pepper.
  • Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
  • To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
  • Mix rice well.
  • Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
  • Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
  • Can be served plain or with additional gravy.

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