Sicilian rice balls are one of the most beloved and appreciated symbols of Italian cuisine. Crunchy on the outside, soft inside, with the aroma of saffron and the delight of ragù.
In this recipe, you will discover homemade rice balls, secrets for a perfect breading, just like in Sicily.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 2 Days 2 Hours
- Portions: 14Pieces
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs rice (Roma or Arborio)
- 8.5 cups vegetable broth
- 2 packets saffron
- 5.3 oz butter
- 1 tbsp fine salt
- 3.5 oz Parmigiano Reggiano DOP
- 10.6 oz mixed ground meat (beef and pork)
- 2 tbsp tomato paste
- 3.5 oz peas
- 1 onion
- 1 carrot
- 1 stalk celery
- 1/4 glass white wine
- 2 leaves bay leaves
- to taste extra virgin olive oil
- to taste salt and pepper
- 7 oz provola cheese
- 7 oz all-purpose flour
- 2 glasses water
- 1 egg
- to taste breadcrumbs
- to taste peanut oil (for frying)
Tools
- 1 Frying Pan gipp
- 1 Baking Tray candy
Preparation
When the broth is almost absorbed, add the butter, the saffron dissolved in a glass of hot broth, the grated cheese, and stir;
Spread the rice evenly on the baking tray and let it cool down;
PREPARE THE RAGÙ
Sauté finely chopped celery, carrot, and onion in a pan;
Add the ground meat and mix. Pour in the wine and let it evaporate;
Add the tomato paste, peas, bay leaves, and lower the heat;
Adjust with salt and pepper and cook slowly for 30 minutes;
Take a handful of rice and form a hollow in your hand;
Fill the center of the rice with ragù and a piece of provola;
Close the rice around the filling, forming a ball or, if you can, give it a conical shape;
Once all the rice balls are formed, prepare the batter: in a bowl, put the flour, pour in the beaten egg and water. Mix until you get a smooth and homogeneous batter;
Gently dip the rice ball in the batter, shaking off excess, then in the breadcrumbs;
Fry in plenty of hot oil in a non-stick pan with high edges until they are golden;
Place them on absorbent paper;
Serve hot
If you want to speed up the preparation time, cook the rice and ragù the day before
