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!
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This Recipe makes about 12 to 16, depending on size

Ingredients:
For the RISOTTO:

• 3 tbsp extra virgin olive oil
• 2 cups (15 oz) Arborio rice (the best rice to use is carnaroli, I use “Subscribe and Save on Amazon)
• 4 oz white wine
• approximately 30 oz chicken stock
• salt
• 1 egg

For the FILLING:

• mozzarella, cut into 1/2″ to 3/4″ cubes
• marinara or Bolognese sauce  (optional)
• cooked peas (optional)

For the COATING:

• all-purpose flour
• 2 eggs, beaten
• breadcrumbs
• more tomato sauce, to serve (optional)
• basil leaves, for garnish

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Directions:

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:

1. Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out.
2. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice.
3. Next, close the rice around the filling and shape into a ball.
4. If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
5. Now, roll the shaped arancini in flour.
6. Then, roll them in the beaten egg....and finally, roll them in breadcrumbs.  Set each one aside after rolling until all the rice has been used. 
7. Heat some oil in a deep fryer, pot, or wok until it is very hot.
8. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.
9. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
10. Remove from oil and place on paper towel lined plate or tray.
11. Serve plain, or place on tray with a little tomato sauce and garnish with basil. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
    You can also serve them with a little (or a lot of) extra sauce on the side.
    
    MANGIA!
    
    Recipe adapted from Christina's Cucina & The "D" Recipe Stash