Italian Rice Balls (Arancini di Riso)
Serves 10
45 mins prep
105 mins cook
150 mins total
Italian Rice Balls, or Arancini are classic Sicilian staple for Sunday dinner. Risotto rice stuffed with ragù with peas, then breaded and deep fried until golden brown and crispy!
Meat Ragu Filling
Risotto Rice
Assembly
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Ragù Meat Filling
Heat a large skillet on the stovetop over medium heat with the olive oil. Add in the onions, carrots and celery and season with the salt and pepper. Saute the vegetables for 3-5 minutes until they start to soften.
Add the ground beef and cook, while breaking it up, for 2-3 minutes until browned and cooked through.
Add the tomato puree and stir to combine. Reduce the heat to medium low and let simmer for 30-45 minutes until reduced and slightly thickened.
Stir in the frozen peas and cool completely in the refrigerator.
Parmesan Risotto Rice
Heat a saucepan over medium heat with the olive oil.
Once the oil shimmers in the pan, add the rice and toast for 3-5 minutes, stirring occasionally, until slightly browned.
Stir in the chicken stock or broth and bring to a boil over medium high heat. Reduce the heat to medium low and let simmer uncovered for 12-15 minutes. The rice should be al dente and most of the liquid absorbed.
Spread the cooked rice into an even layer on a sheet pan and cool completely in the refrigerator.
Once cooled, mix in a large bowl with the eggs and parmesan.
Assembling the Arancini
Wet your hands and then flatten a small handful of the rice in the palm of your hand and create a small well in the center.
Spoon a little bit of the ragù mixture into the middle and wrap the rice around it, using your hands to gently form it into a ball with the filling in the middle. Make small to medium sized balls for an appetizer or side dish and larger balls for a main dish.
Place the formed ball onto wax or parchment paper and repeat with the remaining rice mixture.
Set up a breading station with three small bowls or shallow dishes. Whisk the eggs in one dish, place the flour in another and the breadcrumbs in the third.
In a large heavy bottomed pot or deep fryer, heat the oil over medium heat to 350˚F.
While the oil is heating, bread the rice balls by rolling them around in the flour, then dipping them into the egg, and then lastly rolling them around in the breadcrumbs. Make sure to coat them completely on all sides and shake off any excess before moving to the next step.
Working in batches, fry the arancini in the hot oil, for 2-4 minutes. Gently roll them around in the oil, until they are golden brown on all sides.
Use a slotted spoon to remove the arancini and then place them on paper towels to drain the excess oil.
Serve immediately on top of sauce or with the sauce on the side for dipping.
