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    You are in: Home / Deep-fried / Arancini Rice Balls Recipe
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    Arancini Rice Balls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    55 mins

    30 mins

    NurseJaney's Note:

    We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert.

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    Serves: 4



    Units: US | Metric


    1. 1
      Scald tomatoes in boiling water, drain, peel, and seed them.
    2. 2
      Chop pulp.
    3. 3
      Chop onions finely.
    4. 4
      Dice provolone and mozzerella.
    5. 5
      Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
    6. 6
      Add ground beef and let it brown through.
    7. 7
      Add 3 ounces white wine and let evaporate on high heat.
    8. 8
      Flavor with a pinch of salt and pepper.
    9. 9
      Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
    10. 10
      Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
    11. 11
      Add peas and cook for 2-3 minutes.
    12. 12
      Flavor with salt and pepper.
    13. 13
      Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
    14. 14
      Remove mixture from heat, pour in a bowl and allow to cool.
    15. 15
      Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
    16. 16
      Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
    17. 17
      Add rice, cook for 1-2 minutes, stirring with wooden spoon.
    18. 18
      Pour in remaining white wine, and let it evaporate on high heat.
    19. 19
      Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
    20. 20
      Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
    21. 21
      Stir with wooden spoon til ingredients are perfectly mixed.
    22. 22
      Place rice in a wide dish and allow to cool slightly.
    23. 23
      To prepare arancini balls, roll rice into many little balls the size of a mandarin.
    24. 24
      Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
    25. 25
      Plug the hole with some rice.
    26. 26
      Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
    27. 27
      Roll rice balls first in egg, then in breadcrumbs.
    28. 28
      Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
    29. 29
      When they turn an even golden color, drain and dry them on paper towels.
    30. 30
      Serve hot.

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    Nutritional Facts for Arancini Rice Balls

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 808.2
    Calories from Fat 467
    Total Fat 51.9 g
    Saturated Fat 22.9 g
    Cholesterol 262.9 mg
    Sodium 796.6 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 3.8 g
    Sugars 6.9 g
    Protein 32.0 g

    The following items or measurements are not included:

    meat stock

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