Arancini Siciliani

                                          Arancini Siciliani

Ingredients for the rice:

1 finely chopped onion
 1 finely chopped garlic clove

Olive oil
Saffron (about one gram depending of the quality)
500g Arborio rice
100g of Pecorino, Grana or Parmiggiano greated
3 egg yolk
1.2 litter of vegetable/chicken or meat stock
30g of butter
Two bay leaves
Salt & Pepper to taste

Ingredients for the filling:

200g of minced meat (can be beef, pork or veal)
½ chopped onion
80g of peas
40g of tomato paste
25g of butter
1 cup of red wine
1 Scamorza cutted in cubes
Chopper parsley
Salt & Pepper to taste

Extra ingredients:

Sunflower oil or you can use ½ olive oil ½ sunflower oil to fry



Fry the onions and garlic; add the rice and hot stock (about 1.2 liters).
Add the saffron, bay leaves and more water if necessary.  When the rice is cooked, turn the heat off and add the cheese, butter and the egg yolks.  Mix very well to

make sure the rice is a sticky consistency.                                     


Fry the onion with olive oil and butter, then add the meat, when the meat is brown add the wine.  After the wine reduces add the tomato paste diluted in one cup of water.  Add salt, pepper and parsley and let cook until the water evaporates for at least 20 minutes.

While you cook the meat, in another pan, fry the peas with olive oil.  Add the peas with the meat when the meat is cooked.

With the rice not to hot, make the Arancini like the picture bellow, then breaded the arancini with eggs and breadcrumbs two times.

Fry the Arancini in sunflower oil until is golden and crispy.