Sicilian Arancini Homemade

Preparation

1. STEP 1 OF 5

   Cook the rice in vegetable broth adding a pinch of salt. When the broth has almost completely absorbed, add the butter, Parmesan, and saffron dissolved in a bit of hot broth. Mix well to achieve a creamy rice, then spread it on a baking tray and let it cool completely.

2. STEP 2 OF 5

   In a pan, sauté finely chopped onion, carrot and celery with olive oil. Add the minced meat and brown it. Deglaze with red wine and let it evaporate. Add the tomato passata, peas, a pinch of salt and pepper, then simmer for about 30 minutes. Let the ragù cool before using it as a filling.

3. STEP 3 OF 5

   Take a handful of rice and shape it in the palm of your hand to form a bowl. Add a tablespoon of ragù and, if you like, a cube of mozzarella for a melty heart. Enclose the rice around the filling, forming a ball or a cone-like shape, typical of Eastern Sicily.

4. STEP 4 OF 5

   Pass each arancino first in flour, then in beaten eggs, and finally in breadcrumbs, making sure it is well coated. Fry the arancini in plenty of hot oil until they become golden and crispy. Drain them on absorbent paper.

5. STEP 5 OF 5

   Serve the arancini hot to best appreciate the contrast between the crispy outside and the soft filling.

Suggestions

• Arancini ragù

• Arancini pistacchio

• Arancine accarne

• Arancini alla norma

• Arancini misti

• Arancini al burro

• Arancini dolci pistacchio e cioccolato

• Arancini alla nduja calabrese

• Arancini alla carbonara

• Arancini pollo e curry

• Arancini pistacchio e salsiccia

• Arancini agli anelletti palermitani

• Arancini quattro formaggi e barbabietola

• Arancini alla zucca e provola

• Arancini mortadella e limone

• Arancini con carne sfilacciata

General Information

Analysis

Macronutrients (100 gr)