Sicilian Arancini are deliciously plump stuffed rice balls, filled with ragout, peas, mozzarella and fried. Arancini originate from Sicily and my version is simple to prepare and coated in fresh breadcrumbs, which makes them very crispy and simply delicious.

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#arancini #sicilianarancini #rice balls

Sicilian arancini recipe Homemade Italian rice balls recipe

INGREDIENTS:
RAGU
1 x box of Mutti Doppio Concentrato (double concentrated tomato sauce)
150 g of peas
550-600 g of pork and veal mixture
1 carrot (cut into pieces)
1 stalk of celery (cut into pieces)
¼ onion (cut into pieces)
4-5 tablespoons of extra virgin olive oil
A few pinches of table salt
Generous bouquet of fresh basil leaves
1 glass of water

ARANCINI BALLS
1 ball of fresh mozzarella (or Fior di latte)
500 g Aborio rice
Thin slice of butter
¼ onion (cut into pieces)
1 x vegetable stock cube
Fresh breadcrumbs in a large bowl
1L of water
Small bowl of water for your hands
2 eggs
Vegetable oil (enough for frying)

UTENSILS:
1 x medium sized non-stick pan
1 x medium pot for rice
1 x whisk or fork
1 x wooden spoon
1 x medium tray

METHOD:
Vincenzo's tip: Before starting cooking, place the empty tray in the freezer. You will use it later to cool the rice.

TO MAKE THE RAGU
1. Place the skillet on the stove over medium-high heat.
2. Add 4 to 5 tablespoons of extra virgin olive oil with the chopped carrot, celery and onion until they start to brown, then add the mince.
3. Mix the meat with a wooden spoon and turn until both sides start to brown.
4. After a few minutes, add the fresh basil by breaking the leaves into small pieces, the peas and a glass of water.
5. Leave to simmer and once reduced, add the Mutti concentrate and mix well.
6. Add a tablespoon of salt after 2 minutes and mix again.
7. Let it simmer on the stove over medium-low heat for about 10 minutes.

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