Prep 55 mins
Cook 30 mins
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.
- 300 g risotto rice
- 150 g peas, shelled
- 150 g ground beef
- 2 firm ripe tomatoes
- 3 eggs
- 1 -2 onion
- 50 g provolone cheese cubes
- 50 g mozzarella cheese
- 4 tablespoons breadcrumbs
- 1 liter meat stock
- 80 g butter
- 6 ounces dry white wine
- 4 tablespoons extra virgin olive oil
- 80 g parmesan cheese, grated
- peanut oil (for frying)
- salt and pepper
- Scald tomatoes in boiling water, drain, peel, and seed them.
- Chop pulp.
- Chop onions finely.
- Dice provolone and mozzerella.
- Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
- Add ground beef and let it brown through.
- Add 3 ounces white wine and let evaporate on high heat.
- Flavor with a pinch of salt and pepper.
- Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
- Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
- Add peas and cook for 2-3 minutes.
- Flavor with salt and pepper.
- Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
- Remove mixture from heat, pour in a bowl and allow to cool.
- Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
- Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
- Add rice, cook for 1-2 minutes, stirring with wooden spoon.
- Pour in remaining white wine, and let it evaporate on high heat.
- Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
- Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
- Stir with wooden spoon til ingredients are perfectly mixed.
- Place rice in a wide dish and allow to cool slightly.
- To prepare arancini balls, roll rice into many little balls the size of a mandarin.
- Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
- Plug the hole with some rice.
- Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
- Roll rice balls first in egg, then in breadcrumbs.
- Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
- When they turn an even golden color, drain and dry them on paper towels.
- Serve hot.