Sicilian rice Arancini (stuffed, fried rice-balls)

20/06/2013 - Arancini are stuffed, deep-fried rice balls - a recipe of the typical Sicilian cuisine.

Ingredients:

- 1 kg Sicilian Rice - Carnaroli "Agrirape"
- 2 liters of water
- 3/4 tsp organic vegetable broth "Well"
- Salt from Trapani
- 0.1 g of saffron from San Gimignano DOP "Vecchio Maneggio"
- Black pepper
- Nutmeg
- 40 g butter
- 100 g grated Parmesan cheese
- 2 eggs

For the dough:
- Wheat flour
- Water

Filling:
- 1 smoked buffalo milk Provola "Casearia Sant 'Antimo"
- 100 g diced, cooked ham

For the sauce (as filling):
- 300 g minced meat
- 100 g of Organic Tomato passata "BioColombini"
- 1/2 chopped onion
- Sicilian extra virgin olive oil from Castelluzzo

Articolo tratto da: Anne to London

Arancini are stuffed, deep-fried rice balls - a recipe of the typical Sicilian cuisine.

Ingredients:

- 1 kg Sicilian rice - Carnaroli "Agrirape"
- 2 liters of water
- 3/4 tsp organic vegetable broth "Well"
- salt from Trapani
- 0.1 g of saffron from San Gimignano DOP "Vecchio Maneggio"
- Black pepper
- Nutmeg
- 40 g butter
- 100 g grated Parmesan cheese
- 2 eggs

For the dough:
- wheat flour
- Water

Filling:
- 1 smoked buffalo milk Provola "Casearia Sant 'Antimo"
- 100 g diced, cooked ham

For the sauce (as filling):
- 300 g minced meat
- 100 g of organic tomato passata "BioColombini"
- 1/2 chopped onion
- Sicilian extra virgin olive oil from Castelluzzo

Pour the water into a large pot. Add the vegetable stock and bring the broth to a boil. Add the saffron threads and the rice. Season with nutmeg and black pepper. Cook the rice for 14 minutes, until the water has been completely absorbed. Remove from the stove and stir in the butter, the eggs and Parmesan cheese. Allow to cool, stirring from time to time.

Prepare the sauce: Chop the onion finely and sauté them in a pan with some olive oil. Add the meat and cook for another 15 minutes. Then add the tomato puree and 1/2 glass of water. Cover the pan and simmer for 2 hours on a low heat.

Dice the cooked ham and Provola.

Prepare a frying dough with the water and the flour. Moisten a hand with the dough and give some rice in the hand. Add the filling: either the cheese and ham or meat sauce. Form small rice balls. You can make the balls round and oval to distinguish the two different fillings. Dip the balls in the frying dough. Then deep fry the balls in oil. The balls must be completely immersed in oil. Fry for 3/4 minutes until golden brown. Drain on kitchen paper.