Sicilian Arancini
Ingredients: Arborio rice, chopped onion, pecorino or Parmigiano Reggiano, butter, vegetable stock · 1800 min cook time · 700kcal · ~₩49,700
Ingredients
500g Arborio rice, 0.25개 chopped onion, 100g pecorino or Parmigiano Reggiano, 120g butter, 1L vegetable stock, 500g top-quality beef mince (ground beef), 100g peas, 120g tomato paste, 1개 chopped carrot, 1개 chopped celery stick, 0.5개 half onion chopped, 10g fresh basil, 125g fresh mozzarella (buffalo or fior di latte), 100g dry mozzarella (shredded), 50ml extra virgin olive oil, 10g salt, 5g pepper, 200g fresh bread crumbs, 1L sunflower oil (for frying), 100g flour, 100ml water, 2개 eggs, 200g homemade tomato sauce
Instructions
1. Add 4-5 tablespoons of extra virgin olive oil to a pot. Add the chopped onion and sauté.
2. Add 1 liter of vegetable stock and 120g of butter to the pot. Wait until the butter melts.
3. Add 1 tablespoon of tomato paste to the stock.
4. Once the stock starts to boil, add the 500g Arborio rice. Stir constantly to prevent sticking.
5. When the rice is almost ready and the liquid has been absorbed, add a nice amount of butter, let it melt, and mix it with the rice.
6. Spread the cooked rice onto a tray, gently spreading it without breaking the grains. Sprinkle pecorino or Parmigiano on top.
7. Cool the rice for about 1 hour at room temperature or 30 minutes in the fridge.
8. For the filling, add a generous amount of extra virgin olive oil to a pan. Add chopped celery, carrots, and half an onion to make a soffritto.
9. Add 500g of ground beef to the pan and brown the meat.
10. Add 100g of peas and the remaining tomato paste (about 120-130g) to the meat mixture. Break some fresh basil leaves into the pan.
11. Add a little splash of water. Gently cook on medium-low heat for 20-30 minutes.
12. Season generously with salt and pepper. Add a small amount of butter at the end to make it creamier.
13. Cool the meat filling in the fridge for at least 1 hour until completely cold.
14. To assemble, wet your hands. Take a portion of cold rice and flatten it on your palm. Add a generous amount of meat filling and fresh mozzarella.
15. Add more shredded dry mozzarella on top of the filling. Cover with more rice and press firmly to form a tight ball, squeezing out moisture.
16. Place the formed arancini in the fridge, ideally overnight, to firm up.
17. Prepare the crumbing station: fresh breadcrumbs and either pastella (flour mixed with water until creamy) or beaten eggs.
18. Dip each arancino first into the pastella/egg mixture, ensuring it's fully coated, then roll it in fresh breadcrumbs until completely covered.
19. Heat sunflower oil in a deep pot for frying. Fry the arancini for 5-7 minutes until golden brown and cooked through.
20. Serve the arancini on a bed of homemade tomato sauce, topped with a little more sauce, a sprinkle of pecorino cheese, and a fresh basil leaf.
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