Description
These delicious Sicilian Arancini are crispy fried rice balls filled with a savory meat sauce, peas, and cheese, perfect for a comforting meal or appetizer.
Ingredients
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
Instructions
1. Cook Arborio rice in chicken stock until al dente, then stir in cheese and eggs.
2. In a separate pan, sauté onion, garlic, mushrooms, and meat. Add wine, tomato purée, peas, salt, and pepper.
3. Form rice balls, stuff with meat mixture, dip in beaten eggs, coat with bread crumbs, and fry until golden brown.
Notes
– For a vegetarian version, substitute meat with mushrooms or lentils.
– To make ahead, assemble arancini and freeze before frying.
Nutrition
- Serving Size: 1 large arancini ball
- Calories: 380
- Sugar: 3g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg