Sicilian Arancini
6 servings
60 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Boil washed rice in hot water (in a 1:2 ratio), adding saffron, until all the water is absorbed.
- Rice: 500 g
- Saffron: pinch
2
Spread the cooked rice evenly on a baking sheet and let it cool.
3
Preparing the filling: peel all the vegetables and chop them in a blender.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Onion: 1 head
4
Fry the vegetables in olive oil for 5 minutes, then add tomato puree and fry for another 5 minutes.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Onion: 1 head
- Tomato puree: 100 g
5
Add the minced meat and mix thoroughly. Pour in the wine and evaporate it while continuing to stir.
- Ground beef: 300 g
- Red dry wine: 0.5 glass
6
Salt, pepper, and remove from heat.
- Salt: to taste
- Ground black pepper: to taste
7
Let the filling cool completely.
8
Add grated parmesan and mix.
- Parmesan cheese: 150 g
9
Shape the cooled rice into balls the size of a tangerine. When forming, squeeze them tightly so they don't fall apart. You can give the arancini a round shape or a pear shape.
10
In a bowl, beat the eggs with flour until smooth. Pour breadcrumbs onto a separate plate.
- Chicken egg: 3 pieces
- Wheat flour: 200 g
11
Make an indentation in each rice ball with your finger and carefully fill it with filling (1–1.5 tsp).
12
Carefully seal the hole with rice to prevent the filling from falling out.
13
First, coat each arancini in breadcrumbs, then dip in the egg mixture, and coat again in breadcrumbs.
- Breadcrumbs: 700 g
14
Fry the arancini in a pot of boiling vegetable oil or in a deep fryer for 5 minutes until golden brown.
- Deep frying oil: to taste
15
Use a slotted spoon to place the cooked arancini on paper towels to remove excess oil.
16
Serve hot.