Arancini (Sicilian Rice Balls)

Risotto - Preparation: 10mins | Cooking time: 20-30 mins | Cooling time: 1 hour+
Arancini - Preparation: 15mins | Cooking time: 20mins (total)
Serves: 4

Ingredients: Risotto Bianco

• 1½ cups of risotto rice (usually arborio or carnaroli)
• 1 onion chopped
• 2-3 garlic cloves, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp of paprika 
• 2-3 cups of stock (veg or beef, or a mix)
• 1½ cups of white wine
• 2 tsp of finely shaved parmesan
• 1 tbs butter
• olive oil
• salt & pepper

Ingredients: Rice Ball

• Risotto (as per above)
• 2 eggs
• ½ cup flour
• 1 cup Italian bread crumbs
• 1 medium mozzarella ball, chopped into 1cm cubes
• Any other filling you like (here I used leftover bolognese sauce wit the mozzarella as a filling).
• Quality vegetable oil for either shallow or deep frying.

Method

Risotto

• Warm stock in small sauce pan, keep at low heat to add to rice later.
• In a heavy pan, add butter and a little oil, when heated sauté onions and garlic until onion is translucent.
• Add rice and stir until rice starts to have translucent edges, it should look white in the centre.
• Add herbs and mix thoroughly, season with a little salt and pepper.
• Slowly add wine, continue stirring, adding a little wine at a time, once one has been absorbed
• Start adding about a cup of stock at a time, stirring continually.  Keep adding a little stock at a time until rice is cooked to al dente, usually takes about 20 mins, If you run out of stock before rice is ready you can add a little more wine or water.
• Once done, place into s flat pan or tray and place in the fridge for an hour or so.

Arancini Balls

• In a suitably sized sauce pan heat the vegetable oil to about 175°c (~350°f)
• In a small bowl beat the eggs and season with a little salt & pepper.  You can add a little milk to thin out the mix - not too much.
• Place the flour and the breadcrumbs, also in separate bowls.
• Here is where the fun starts, wet your hand and grab a portion of rice, you'll need to practice to determine how much rice you need for the size of arancini desired.
• Roll into a ball within your hand and gently press as you roll to ensure the rice balls are a little more solid. Once you have a ball of rice carefully insert your thumb into the top through to the middle, making a little reservoir to drop in your filling.
• Once you have added your filling carefully close up the rice ball over the filling and again apply gentle pressure to ensure a firmness. Make sure there is no filling exposed and if so add a little extra rice to the exposed area.
• To crumb, take one of the rice balls, roll carefully in the flour first, then using your other hand roll through the egg mix, drain excess and then roll though the breadcrumbs.
• Once all balls are coated, using a slotted or mesh spoon gentle lower the rice balls into the oil and fry. Gentle roll to ensure ensure each arancini ball is cooked evenly, particularly if shallow frying.  Depending on the size of your arancini this shoud take between 3-5 mins.  Test the first one to ensure they are heated through until the cheese is melted.

Tips & Alternatives

• Keep a bowl of water near when making your rice balls. Dipping your hands in regularly.  This will help stop the rice sticking to your hands as you form the balls.
• When coating your rice balls, use one hand for the flour and breadcrumbs and the other for the egg mix, otherwise you will quickly end up coating your fingers and hands as a schnitzel.
• Be careful of how large you make your arancini, my first few attempts were a little larger.  They take a little too long to cook and any filling may not be hot enough.