Sicilian Arancini Recipe

Rice Balls Stuffed with Meat Ragu and Peas

© Liliana Tommasini

Sep 21, 2009

According to Best of Sicily Magazine, "stuffed with meat and coated with a light, crispy batter, arancini are similar to foods based on recipes known in the Middle East during the Middle Ages. Their Italian name comes to us from the word for orange (arancia), which they faintly resemble in colour and texture."

Traditionally, arancini are fried rice balls filled with meat ragu and peas. The arancini can also be filled with vegetables such as mushrooms or eggplants.

Arancini or Suppli

Another type of fried rice balls made in a similar manner as the arancini is the suppli. The suppli originated in Rome and the filling includes tomato sauce and cheese - usually a cube of Mozzarella. Which one tastes better? It's a matter of taste, but one has to taste both to decide.

Sicilian Arancini Recipe

Ingredients for the Risotto:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups uncooked Arborio rice
• 6 cups chicken broth
• 1 teaspoon saffron
• 1 cup grated Parmigiano-Reggiano cheese
• 2 eggs, beaten

How to Make the Risotto:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add chopped onion and cook until soft.
3. Add the 2 cups of rice all at once and stir to coat well.
4. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
5. Once the risotto is cooked and creamy, remove from heat.
6. Transfer the risotto to a large bowl to let cool.
7. Add the saffron, beaten eggs and grated Parmigiano cheese to the cooled rice and mix well.
8. Refrigerate until ready to use. Cold risotto will be easier to handle when shaping the arancini.

Ingredients for the Meat Ragu:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 mild Italian sausages, casings removed or 1 lb. ground beef
• 1 28-oz. can of chopped Italian plum tomatoes
• 2 cups frozen peas
• 6 basil leaves, chopped
• 1/2 tsp red pepper flakes (optional)
• salt to taste

How to Make the Meat Ragu:

1. In a medium-sized saucepan, over medium heat, heat the olive oil.
2. Add the chopped onion and cook until soft.
3. Add the sausage meat or ground beef.
4. Break up the meat with a wooden spoon, and cook until the meat is not longer pink.
5. Add the chopped tomatoes and seasonings.
6. Cook for about 30 minutes and then add the frozen peas.
7. Simmer the sauce for another 30 minutes or until it has thickened.
8. Remove from heat and let cool.

Shape the Arancini:

Ingredients:

• 2 egg, beaten
• 2 cups breadcrumbs ( or more)
• cooking oil (vegetable or canola)

Method:

1. Beat the eggs in a medium bowl.
2. Add the breadcrumbs to a large plate.
3. Line a large tray with paper towels.
4. Remove risotto from the fridge. Place 1 cup of rice in the palm of your hand and shape into a cup.
5. Place 1 tablespoon of the meat ragu in cup and cover with rice to form a round ball.
6. Roll the arancino in the beaten eggs and then in roll in the breadcrumbs.
7. Set on the tray.
8. Continue to make the arancini using this method until all the risotto has been used.
9. There should be 10 -12 arancine.
10. Place tray in fridge for 30 minutes.
11. Line another tray with paper towels.
12. Heat 3-4 inches of the oil in a deep sauce pan or heat deep fryer to 375 degrees F.
13. Fry the arancini no more than 3 at a time until golden brown.
14. Remove with slotted spoon and place arancini to drain on tray lined with paper towels.
15. Arrange arancini on platter and serve hot or at room temperature.

Arrancini or Suppli can also be bought at Italian pastry shops. Sometimes they are listed as ppetizers on the menu in Italian restaurants.

Sicilian Arancini

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