Arancini Siciliani are crispy, golden balls of comfort, packed with savory goodness and a melting mozzarella center. These delightful rice balls are a classic Italian treat, perfect for impressing guests or satisfying a snack craving.
Arborio rice is the starchy foundation for our arancini, known for its creamy texture. The chicken broth infuses the rice with rich flavor while cooking. Parmesan cheese adds a nutty, salty depth to the rice mixture, and butter brings a luscious smoothness. Eggs are crucial for binding the rice and forming the balls. All-purpose flour and breadcrumbs create a crispy, golden coating. Mozzarella cheese offers a delightful, melty surprise inside each arancini. Ground beef, tomato sauce, and peas make up the savory filling, with onion and garlic providing aromatic depth. Finally, vegetable oil is for frying, ensuring a perfectly crunchy exterior.
Arancini are perfect on their own, but if you want to get fancy, serve them with a side of marinara sauce for dipping. A simple green salad with a light vinaigrette also pairs nicely, balancing the richness of the arancini.
First, let's get the rice ready. Simmer the chicken broth in a saucepan, and then stir in the arborio rice. Cook it until the rice is tender, which should take about 18-20 minutes. You’ll want to keep an eye on it and give it a stir now and then to prevent sticking. Once it’s done, mix in the Parmesan cheese, butter, and one beaten egg. Let it cool completely, so it's easier to handle later.
Next, we’ll prepare the filling. In a skillet, sauté the onion and garlic over medium heat until they turn translucent. Add the ground beef and cook until it’s browned. Pour in the tomato sauce and stir in the peas. Let this simmer for about 10 minutes, seasoning with salt and pepper to your taste.
With the rice cooled and filling ready, take a handful of the rice mixture and flatten it in your palm. Put a spoonful of the beef mix and a cube of mozzarella in the center. Gently mold the rice around the filling to form a ball, making sure the filling is completely enclosed.
Now, set up your breading station with flour, beaten eggs, and breadcrumbs each in separate bowls. Roll each rice ball in flour, dip it in the eggs, and then coat it with breadcrumbs. This will give you that wonderful crispy shell.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the arancini in batches, being careful not to overcrowd the pot. Cook them until they’re golden brown, about 3-4 minutes per batch. Once fried, let them drain on paper towels to remove excess oil.
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