Arancini (Sicilian Rice Balls)
Ahhhhhrancini! (Arancini) di Riso, or Sicilian Rice Balls (many people call them Italian Rice Balls) are one the most delicious, comfort foods I've come to know and love! They are truly one of my favorite holiday treats, whether serving to guests or eating them at one of our favorite Italian Restaurants. If they're done right.....the are literally a little piece of heaven on a plate!
There are literally about 100 variants of this recipe out there...but the most common in Sicily are made with meat sauce, or butter varieties (with mozzarella, ham and, sometimes, white sauce) and spinach (also topped with mozzarella), and again “the norm “(with eggplant, also known as” the Catania “) and Bronte pistachio.
Just Try this recipe...you'll thank me later!
This Recipe makes about 12 to 16, depending on size
For the RISOTTO:
1) Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes.
2) Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente.
3) Taste, adding salt if necessary. Remove from heat and set aside to cool.
4) Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
To make the ARANCINI:
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