How to Make SICILIAN ARANCINI Like an Italian

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Make the rice: in a large pot over medium heat, cook the chopped onion in 5 tablespoons of extra virgin olive oil, stirring constantly, until golden brown (about 7 minutes).
2. Add the vegetable stock, 120 g butter and 1 tablespoon tomato paste, and bring to a boil.
3. Add the rice, stir quickly, cover, and cook until the liquid is absorbed, stirring occasionally.
4. When cooked, stir in the remaining 120 g butter until melted.
5. Spread the hot rice thinly onto a chilled tray, right to the edges, using a wooden spoon gently so the rice does not break. Top with grated pecorino or parmesan and let it rest for about one hour to cool.
6. Make the filling: in a large pan over medium heat, cook the celery, ½ onion and carrot in a generous amount of EVOO, stirring constantly, for about 10 minutes.
7. Add the ground beef and stir until browned.
8. Add the peas, the remaining tomato paste, a splash of water and torn basil. Stir until combined, then lower the heat and simmer for about 20 minutes, adding water as needed so it does not dry out. Season with salt and pepper.
9. Transfer the meat mixture to a large bowl and chill in the fridge for one hour.
10. Assemble: cube the fresh mozzarella small. Press a pocket into the chilled rice in your palm, add a generous spoonful of meat and cheese, cover with another scoop of rice and press into a ball to remove moisture.
11. Place the balls on a parchment-lined tray and chill for at least 1 to 2 hours (overnight is even better).
12. Coat each ball in flour and water mixture (pastella) or beaten eggs, then roll in breadcrumbs. Set on a parchment-lined tray.
13. Heat sunflower oil to 180°C (356°F) in a pot. Fry a few balls at a time, leaving room, for 5 to 7 minutes, until golden brown and the cheese inside has melted.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionEggCheeseRiceCarrotCeleryMozzarella cheeseTomato paste