Original Recipe Arancini with Sauce.
It is a specialty of Sicilian cuisine and as such has been officially recognized and included in the list of traditional Italian food products by the Ministry of Food and Forestry Policies under the name of “rice balls”

It is a ball or cone of breaded and fried rice, with a diameter of 3-4 inches, generally stuffed with meat sauce, peas, mortadella, and caciocavallo cheese, The name comes from the original shape and typical golden color, which resemble an orange, but in the eastern part of Sicily, they take on a conical shape to symbolize Mount Etna.

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Difficulty: Medium
Cost: Very cheap
Rest time: 4 Hours
Preparation time: 1 Hour
Portions: 8
Cooking methods: Frying
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

861.70 Kcal

calories per serving

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Energy 861.70 (Kcal)
Carbohydrates 79.66 (g) of which sugars 4.75 (g)
Proteins 35.94 (g)
Fat 44.09 (g) of which saturated 9.48 (g)of which unsaturated 18.35 (g)
Fibers 4.53 (g)
Sodium 1,160.12 (mg)

Indicative values for a portion of 278 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

for the rice

5 cups water
2 teaspoons Salt
2 cups Arborio Rice (or Roma)
2 packets saffron
1.5 tablespoons butter
1 cup Parmigiano Reggiano DOP (grated)
Half onion
3 tablespoons extra virgin olive oil
5 oz ground beef
5 oz mortadella with pistachios (small cubes)
2 tablespoons tomato paste
1 teaspoon salt
to taste Pepper
2.5 oz peas
10.5 oz caciocavallo cheese
1 egg
1 glass flour
2/3 cup water
to taste vegetable oil
10.5 oz breadcrumbs

Original Recipe Arancini with Sauce

Tools

1 Pot
1 Pan
2 Trays
1 Deep Fryer or pot for frying
Colander

Preparation of Original Recipe Arancini with Sauce

let’s prepare the rice

In a large pot, put the water and salt and bring to a boil, add the rice and saffron, and let it cook until the water is absorbed, stirring occasionally.
At the end of cooking, drain the excess liquid from the rice, spread it on a tray, add the butter, the egg, and the Parmigiano, and mix until absorbed.
Level the rice and let it cool.
Peel the onion, chop it, place it in a pot or pan, add the olive oil, and let it sauté for 2 minutes.
add the ground meat and brown it until the color changes.
At this point, add the tomato sauce, tomato paste, salt, and pepper
Cut the mortadella into small cubes, and at the end of cooking…
Add it to the meat sauce, mix.
Cut the caciocavallo cheese into pieces about 0.5 inches.
In a bowl with a whisk, beat the eggs, and add the water and flour to create a batter.
In another bowl, pour the breadcrumbs.
Divide the rice into 8 parts, take one part, and place it in the palm of your hand, compact it well.
Put a little sauce.
Add the caciocavallo cheese,
Close the arancino, giving it the shape you prefer, round or cone.
After making all the arancini, place in front of you, the bowls, the one with the batter, the one with the breadcrumbs, and the one with the arancini.
Make the first step, “the bath” in the batter, let it drain and …
Then bread them one by one.
Now, put them in the fridge for 1 hour
After the time has passed, let’s start frying, in a pot or deep fryer, the important thing is that the oil is very hot.
Dip them and cook until golden.
Place them on a sheet of absorbent paper to drain.
Serve them hot.
Here are the Original Recipe Arancini with Sauce.