Sicilian Arancini

INGREDIENTS

Rice:

• 2 ½ cups Arborio rice
• ¼ medium onion, chopped
• Pecorino Romano or Parmigiano Reggiano, to taste (about ½–1 cup grated)
• ½ cup (1 stick) unsalted butter
• 4 cups vegetable stock
• ½ cup (1 stick) unsalted butter (for cooked rice)
• Extra virgin olive oil, as needed

Filling:

• 1 lb ground beef
• ⅔ cup frozen peas
• 6 tbsp tomato paste (about one small can)
• 1 medium carrot, chopped
• 1 celery stick, chopped
• ½ medium onion, chopped
• Fresh basil, to taste (about 2–3 tbsp chopped)
• 3 ½ tbsp butter (optional)
• Fresh mozzarella (cut into small cubes)
• Shredded dry mozzarella or provolone (about 1 cup)
• 5 tbsp extra virgin olive oil
• Salt & pepper, to taste

Sicilian Arancini Coating:

• Bread crumbs (about 2 cups)
• 2 eggs, beaten
• Pastella (optional) – flour + water mixture, about pancake batter consistency

DIRECTIONS

1. How to make the rice
2. 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).
3. Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.
4. Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.
5. When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.
6. 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.
7. Let the rice rest for about one hour so it can cool and the cheese will melt into it.
8. How to make the Arancini filling
9. 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.
10. Cook this sofrito for about 10 minutes, stirring constantly.
11. 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!
12. 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.
13. Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.
14. Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.
15. How to assemble this Arancini recipe:
16. 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!
17. 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.
18. Add another scoop of rice and form into a ball by pressing to get the moisture out.
19. Place your formed Sicilian rice balls on a baking tray lined with baking paper.
20. 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.
21. Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.
22. 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.
23. Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.
24. E ora si mangia, Vincenzo’s Plate….Enjoy!