Arancini Di Riso Siciliani
How to make Arancini Di Riso Siciliani Recipe - Rosa’s Bella Cucina Recipe From Angela Graziano (Rosa’s Mom) at Los Angeles, Ca
Makes 15 To 20 Arancini
RICE:
5 cups (1183ml) water
½ (0.5 oz [15g]) package saffron powder
2 cups (421g) Arborio rice
Salt to taste
MEAT RAGÙ FILLING:
¼ cup (59ml) extra-virgin olive oil
1 clove garlic, minced
½ small onion, finely chopped
1 lb (453g) ground beef
2 tbsp (31g) tomato paste
1 ½ cups (340g) bolognese or marinara sauce
Salt and pepper to taste
SAUTÉED PEAS:
3 tbsp (45ml) olive oil
¼ small onion, finely chopped
1 cup (141g) frozen peas
Salt and pepper to taste
4 to 6 eggs
2 cups (360g) grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Vegetable oil, for assembling and frying
4 cups (483g) bread crumbs
1 (8-oz [227g]) package of fresh mozzarella cheese pearls, drained
Method:
To make the rice, bring the water to a boil in a saucepan. Stir in the saffron powder and rice. Return the water to a boil, then lower the heat to a simmer. Cook the rice, uncovered, for 12 to 16 minutes, until al dente. Drain the rice, spread out on a tray and cool to room temperature.
To make the ragù filling, heat the olive oil over medium heat in a large saucepan. Add the minced garlic and chopped onion and cook for 10 minutes, until the onions are translucent and soft but not browned. Add the ground beef and stir. Increase the heat to high and cook 4 to 5 minutes, until the meat is browned, stirring continuously to keep the meat from sticking together. Use a ladle to remove any excess fat. Stir in the tomato paste and bolognese sauce and simmer over medium-low heat for 30 minutes. Season with salt and pepper to taste. The finished ragù should be dense. Remove from the heat and cool to room temperature.
To make the peas, heat the olive oil over medium heat in another saucepan. Add the chopped onion and cook for 10 minutes, until translucent and soft but not browned. Stir in the frozen peas, add salt and pepper to taste and cook for 10 to 15 minutes, until the peas are bright green. Remove from the heat.
When the rice is cool, gather it into a mixing bowl and beat in 4 of the eggs and the Parmigiano-Reggiano cheese. Season with salt and pepper to taste. Make sure the texture is sticky but not too wet or the rice balls will not form correctly. If you find the mixture to be too moist, add more grated cheese to help bind the rice. If the mixture is too loose, add the remaining 2 eggs to help bind.
Have ready a bowl of vegetable oil to help in the assembly of each rice ball. Spread the bread crumbs on a shallow plate. Dip your hands into the vegetable oil and grab a scoopful of the rice mixture in the palm of your hand. Make an indent in the center and fill it with 1 teaspoon of the ragù, some peas and a mozzarella cheese pearl. Mold the rice ball around the filling. If it’s too sticky, wet your hands with more vegetable oil. Once molded into a ball, be sure to press and compact firmly. Gently place the rice ball into the bread crumbs and coat entirely. Place the coated rice balls on a baking sheet and put in the refrigerator for about 1 hour to make sure they are nice and firm. If the rice balls are not firm, they will break apart while cooking.
Fill a large pot or deep fryer with about 3 inches (7.5cm) of oil and bring to 375°F (190°C) on a deep-fat thermometer. Fry the rice balls in batches for about 5 to 6 minutes, until golden brown and crispy, and then transfer to a paper towel–lined platter to drain the excess oil. Let cool and enjoy!
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