ARANCINA SICILIANA RECIPES

Steps:

• For the rice
• Prepare the butter filling:
• Prepare the ragù:
• Prepare the arancini:
• Start with the preparation of the lega (batter):
• Shape the arancine:
• Fill the arancine:
• Fry the arancine:

Steps:

• To prepare the arancini , start by boiling the rice in 5 cups (1.2 L) of salted boiling water 1 so that when it’s cooked, the water will be completely absorbed (this will ensure that all of the starch remains in the pan and you’ll get a very dry and compact rice). Cook for about 15 minutes, then dissolve the saffron in a drop of hot water and add it to the cooked rice 2 . Add the chopped butter as well 3 .
• Add the grated cheese 4 , mix well to combine everything, then pour the rice onto a wide, shallow tray 5 , spread evenly, cover with plastic wrap, and allow to cool completely (the wrap will keep the surface of the rice from drying out). Let the rice rest for a couple of hours at room temperature. In the meantime, prepare your ragu filling, starting by peeling and finely slicing the onion 6 .
• Sweat the chopped onion in a pan with 2 tablespoons of oil and the butter 7 , then add the ground meat 8 . Brown over high heat, then add the wine 9 and allow the alcohol to evaporate.
• At this point, add the tomato puree 10 and salt and pepper to taste, cover, and simmer on low heat for at least 20 minutes. Add the peas halfway through (11-12) (you can add just a little hot water if need be, because the ragu should be nicely thickened and not runny).
• While the peas are cooking, cut the caciocavallo cheese 13 , ham 14 , and mozzarella 15 into cubes. Now all your fillings are ready.
• Once the rice has cooled completely (this will take at least a couple of hours), you can start shaping your arancini balls. Keep a bowl of water close by so you can moisten your hands to help you during the process. Taking a couple of tablespoons of rice at a time (around 120 g of rice), press the mixture into the hollow of your palm to form a shell 16 , spoon in a teaspoon of ragu filling 17 , and add a few cubes of caciocavallo cheese 18 .
• Next, fill in the base of the arancino ball with the rice 19 , and shape it into a point 20 . You can shape all of the arancini stuffed with ragu in this way. For the ham filling 21 , meanwhile, fill each arancino ball (consisting of around ¾ cup (130 g) of rice) with diced ham and mozzarella. Arancini made with this type of filling are traditionally referred to as “al burro .”
• Roll into balls 22 . Now that you have all of your arancini ready 23 , you'll need to prepare the batter. Pour the sifted flour, a pinch of salt and the water into a bowl 24 . Mix thoroughly with a whisk to prevent any lumps from forming.
• Next, dip the arancini into the batter 25 one at a time, ensuring that you cover them completely 26 , and roll them in the breadcrumbs 27 .
• Heat the oil in a saucepan and bring it to a temperature of 340°F (170°C), at which point you can start frying your arancini, one at a time, two at most 28 , so as not to lower the temperature of the oil. Once they are golden brown 29 , drain them by placing them on a tray lined with paper towel 30 . These arancini  are definitely best served nice and hot!