Sicilian Rice Balls Recipes

ARANCINI DI RISO: SICILIAN RICE BALLS

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.

ITALIAN RICE BALLS

Steps:

• In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
• Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
• Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

SICILIAN RICE BALLS (ARANCINI)

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!