By Lewis
Classic Sicilian arancini
6 steps
Prep:40minCook:4min
Some Italian dishes are so representative of our food culture that they need no introduction. This is definitely the case with the much-loved arancini, arguably the best thing to have ever happened to leftover rice! But of course, you don't have to go to the trouble of making risotto from scratch for the sole purpose of making arancini. If you are hit with a sudden craving. simply boil 350 g of carnaroli or arborio rice in salted water until al dente, drain and stir through 50 g (% cup) of freshly grated parmigiano and 30 g of butter. Spread out on a plate to cool and set, then continue with the recipe below.
Updated at: Sun, 07 Apr 2024 07:45:23 GMT
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Ingredients
8 servings
Instructions
Step 1
Make the ragù as instructed, then let it simmer to reduce and thicken a little. Stir in the peas, then taste for salt and pepper and adjust accordingly. Set aside to cool completely at room temperature. (If you like, you can make the ragù the day before and keep it in the fridge.)
Step 2
To assemble the arancini, it's important that both the risotto and ragù are cold.
Step 3
Grab a handful of risotto and roll it into a ball the size of a large mandarin. (If the rice feels too dry. just keep squishing it with your hands until it feels nice and sticky.) Create a hollow in the middle, big enough to be stuffed with 1 tablespoon of ragù and a few pieces of provola. Grab a little extra risotto to seal the arancino, then give it a slight pear shape and set aside. Repeat with the remaining ingredients to make eight to ten arancini.
Step 4
Place the flour, egg and breadcrumbs in separate shallow dishes.
Step 5
Roll the arancini in flour, dusting off the excess. Dip them in the egg. letting the excess drip off, then roll in the breadcrumbs until coated. Place the arancini on a lined baking tray and chill for 30 minutes or until firm. They will keep in the fridge for 2-3 days or can be frozen and kept in an airtight container for up to 6 months.
Step 6
Fill a deep-fryer or large saucepan with enough sunflower oil to fully submerge the arancini and heat to 180°C or until a cube of bread dropped in the oil browns in 15 seconds. Add the arancini in small batches and cook, turning halfway, for 3-4 minutes or until golden and crisp. Remove with a slotted spoon bon and drain on paper towel. Serve the arancini hot or at room temperature.
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