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Sicilian Arancini (Italian rice balls)

  • Writer: Parma Virk
    Parma Virk
  • Jul 29
  • 1 min read

Makes: 12-15 portions

Prep Time: 60 mins

Cook time: 5 mins


Things you need:


Arancini

  • 400g risotto rice

  • 800g water

  • Pinch of saffron

  • Salt to taste

  • 5 Tbsp unsalted butter


Filling

  • 500g ground beef

  • 1 onion finely diced

  • 2 sticks celery finely diced

  • 1 carrot finely diced

  • 2 bayleaf

  • Glass white wine

  • 400ml passata

  • 1 heaped tbsp tomato puree

  • 400g frozen peas

  • Salt and pepper to taste

  • 100g diced mozzarella (optional)


Steps

  • Add saffron to water with salt. Mix through the rice bring to the boil and simmer for 10-12 mins

  • Take off heat add butter mix through and spread onto a sheet to cool down

  • Make filling by sweating the veg in olive oil with salt for 7-10 mins. Don't brown it

  • Add the beef. Turn up the heat to medium and brown the meat. Season it also. 5-7 mins

  • Deglaze with the wine. Scrape the bottom of the pan. Wait until it's reduced then add tomato paste and passata. Stir through and add bayleaf. Simmer for 40 mins

  • Add frozen peas as the end. Stir through and take off the heat. Season to taste. Let filling cool

  • Shape the Arancini either in balls or cone shape as per video. You can stuff in a piece or two of the mozzarella in the middle if you like

  • Pane (bread) the arancini as per the video and fry in oil set to 320F for 4-6 mins until golden brown and filling is nice and warm inside. Enjoy


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