Sicilian Arancini

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1. 1Step 1: How to make the rice
2. 2Step 2: Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).
3. 3Step 3: Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.
4. 4Step 4: Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.
5. 5Step 5: When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.
6. 6Step 6: Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.
7. 7Step 7: Let the rice rest for about one hour so it can cool and the cheese will melt into it.
8. 8Step 8: How to make the Arancini filling
9. 9Step 9: Let's make the beautiful filling for the Sicilian arancini! Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.
10. 10Step 10: Cook this sofrito for about 10 minutes, stirring constantly.
11. 11Step 11: Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor – this arancini recipe is all about the most sensational aromas and flavours!
12. 12Step 12: Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.
13. 13Step 13: Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.
14. 14Step 14: Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.
15. 15Step 15: Now that the rice and filling are prepped, it's time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!
16. 16Step 16: Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.
17. 17Step 17: Add another scoop of rice and form into a ball by pressing to get the moisture out.
18. 18Step 18: Place the formed Sicilian rice balls on a baking tray lined with baking paper. Let them rest in the fridge for at least 1–2 hours so they firm up properly. If you have time, resting them overnight gives even better results.
19. 19Step 19: If you don't have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.
20. 20Step 20: Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.
21. 21Step 21: Bring sunflower oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.
22. 22Step 22: Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.
23. 23Step 23: E ora si mangia, Vincenzo's Plate….Enjoy!