This family recipe for Italian Rice Balls or Arancini Siciliani is one I've been making for years. They are fried rice balls that have meat sauce and gooey cheese in the middle. A popular street food, these are one of the most loved Italian foods in the world. Traditionally served as a meal, you can make smaller balls to serve as an appetizer.
8ounces(225 grams) mozzarella cheese(cut into 24 cubes (¾in/2cm square))
Oil for frying(light flavoured olive oil or your preferred oil)
Instructions
To prepare the rice
If using saffron strands, grind with salt.
In a large saucepan bring to boil, chicken broth, butter and saffron/salt mixture.
When boiling, add the rice, stir and bring back to the boil.
Once boiling, reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes. Don't be tempted to lift the lid.
After the cooking time turn the heat off. Don't lift the lid! Let the rice sit for a further 10 minutes. After this time you should have perfectly cooked moist rice that clings together well. I cook on my largest gas ring then set the flame on the lowest and also use a flame diffuser.
Turn the rice into a large flat baking dish to cool.
Once at room temperature mix through grated parmesan cheese.
To prepare meat sauce
Heat the oil and fry off the onion and garlic.
Once golden, add the pancetta or bacon followed by the ground meats. Stir and fry to brown, breaking up the meat well.
Add the remaining ingredients except the peas. Bring to the boil then turn down and simmer slowly for 1 hour until the sauce has thickened and reduced to about 4 cups. Don’t forget to taste as you go and adjust the seasoning.
This recipe needs approximately 2 cups of meat sauce.
Not all the meat sauce will be used to fill the Italian Rice Balls. The remaining can be served alongside or freeze the remaining meat sauce for later.
To assemble and fry
Have ready - the cooled rice, cooled meat sauce, and cubed mozzarella cheese.
In a large bowl, whisk together the flour, water, or milk and egg. Pour the bread crumbs into a large plate. See note 4 for more information.
Wet your hands - this will make shaping the balls easier. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese.
Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball. Make sure no filling shows. Add more rice if necessary.
Dip the rice ball into the flour mixture then roll in breadcrumbs pressing well.
Refrigerate your rice balls for about 30 minutes.
Pour light flavored, olive oil into a saucepan or deep fryer (the oil should be at least 2 inches/5cm deep). Heat the oil over medium heat for 5 to 10 minutes to obtain the correct temperature. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
Drain on absorbent paper. Serve hot.
Notes
Carnaroli rice or other short grain rice that's good for risotto or rice puddings will also work in this recipe.
Use homemade or good quality store bought chicken broth or prepare a broth with hot water and bullion or stock cubes.
Other herbs or spices like dried oregano, fresh basil, or a sprinkling of allspice can be used.
If you are a return visitor to this recipe, you will note that this method is slightly different for coating the rice balls. You can coat the balls in flour, followed by beaten egg and milk, then dip in bread crumbs.
Tips for Success
Read through the whole recipe and plan. The meat sauce can be made 3 days in advance. The rice will need time to cook and cool completely before assembling the Italian Rice Balls.
Taste the meat sauce and rice and adjust the seasonings to suit your tastes.
Wet your hands before shaping the balls. This will help the rice not stick to your hands.
The number of balls this recipe makes will depend on how big you form them.
Heat the oil to the correct temperature.
Take care when frying. Don't leave the hot oil unattended.
Nutritional content does not include oil for frying as this can depend on many factors.