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Arancini – Sicilian street food
Description
It is very rare that we do not finish the risotto I prepare. But when that happens, it is never a problem: we have a delicious anti-waste solution that we love — Sicilian arancini. These small fried rice balls, inspired by the shape and colour of Sicilian oranges, are crispy on the outside and soft on the inside. They can be made with any homemade risotto, Fill them as desired (cheese, vegetables, meat) or enjoy them plain, hot, on their own or with a good tomato sauce.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional version
1. Heat 700 g of water and dissolve the stock cubes in it. Keep warm.
2. In a large saucepan, sauté the onion in butter or oil until translucent.
3. Add the rice and fry for 2–3 minutes, stirring continuously.
4. Deglaze with white wine and reduce until completely absorbed.
5. Add one ladleful of hot stock at a time, stirring regularly and waiting until the liquid is absorbed before adding more.
6. Repeat until the rice is cooked (approximately 18–20 minutes).
7. Add the Parmesan cheese, salt and pepper. Mix well.
8. Allow the risotto to cool completely.
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Shaping & baking
1. With slightly damp hands, form small balls of rice.
2. Dip them successively in the flour, beaten egg, then breadcrumbs.
3. Heat the oil to 180°C (use a thermometer if possible).
4. Fry the arancini for 3–4 minutes, until golden brown. Drain on kitchen paper.
Serve hot, with or without tomato sauce.
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Oven version
Place the breaded arancini on a baking tray lined with baking paper.
Bake at 220°C for 25 minutes, until golden brown.
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Freezing tip
Freeze the breaded arancini before cooking. Fry or bake them directly without defrosting.THERMOMIX® METHOD
Thermomix® preparation
1. Place the onion in the bowl and chop for 4 seconds/speed 6. Scrape down the sides.
2. Add the oil or butter and sauté for 3 minutes/120°C/reverse direction/speed 1.
3. Add the rice, cook for 3 minutes/120°C/reverse direction/speed 1.
4. Pour in the white wine, cook for 3 minutes / 120°C / reverse speed / speed 1.
5. Add the water and stock cubes. Cook for 14–18 minutes/100°C/reverse speed/speed setting 1, without the measuring beaker. Place the cooking basket in its place to prevent splashing.
6. Add the Parmesan cheese, salt and pepper. Mix for 10 seconds / reverse direction / speed 1.
7. Transfer to another container and leave to cool completely.
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Shaping & baking
1. Shape the rice into balls with wet hands.
2. Roll successively in the flour, beaten egg, then breadcrumbs.
3. Fry in a pan of hot oil at 180°C for 3–4 minutes, or until golden brown. Drain on kitchen paper.
Serve hot, as is or with homemade tomato sauce.
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Oven version
Place the breaded arancini on a baking tray lined with baking paper.
Bake at 220°C for 25 minutes, until golden brown.
________________________________________
Freezing tip
Freeze the breaded arancini before cooking. Fry or bake them directly, without defrosting them first.
