Arancini: Sicilian Rice Balls

Arancini

Our trip to Venezia in 2004 with Susana was a very memorable time with so many fond memories. Venezia is a food bastion – so many delights to the palate and you never cease to be amazed at what you can find. From the gelato, prosciutto, limoncello, and views of beautiful Venetian architecture, Venezia is an illustrious and timeless place to visit. There are amazing art museums, places to eat, and every street corner is interesting and unique. Getting lost in the beauty of Venezia is very easy, making it an unforgettable place to spend a few days at any time of year.
Hungry after walking around the city during much of the day, the three of us decided to stop by a deli-grocery store to purchase some food for our dinner. Susana spotted the arancini (little oranges) - they are called little oranges because that is what they resemble when they emerge from the fryer. Arancini were originally a Sicilian creation, now prevalent throughout Italy. In eastern Sicily they are known as arancini (plural) and arancino (singular). In the western part of the island, they’re known as arancine (plural) and arancina (singular).

In Venezia you will find many Italians of Sicilian extraction who are undoubtedly great cooks.
Short grain rice is essential for this recipe; the balls of rice will not be glutinous without it. Use risotto rice. The shapes and fillings vary over Sicily; as a very rough rule, the round arancini are made with a meat sauce; pear-shaped arancini contain chicken, and the oval ones are made with ham and cheese and béchamel sauce; however, the beauty of an arancino in Sicily or anywhere else is that you can only be sure when you take a bite!

Ingredients:

1 onion, finely chopped

1 carrot, finely chopped

1 rib of celery, finely chopped

1 lb minced beef

2 T tomato paste

About ½ c white wine

Sea salt
Peperoncini piccante tritato (red pepper flakes) or black pepper (optional)

About ½ lb frozen baby peas (less a tablespoon)

A handful of fresh basil, chopped

6 c chicken or rabbit stock

A little over 1 lb of arborio rice

2 t saffron soaked in warm water

About 2 oz butter

About ¼ lb grated pecorino cheese

1 cube of scamorza or mozzarella for each arancino

2 beaten eggs

Flour for coating

Breadcrumbs for coating

Olive or grape seed oil for frying (does not need to be extra-virgin for the olive oil)

Preparation:

Sauté the onion, celery and carrot in olive oil until soft. Add the beef, tomato paste, salt, and [peperoncini or pepper], and simmer for twenty minutes. Add the peas and re-season (it should be very well-seasoned). Add the basil and turn off the flame.

Boil the rice in the saffron and stock until cooked – it needs to absorb all the water and not stick to the pan; depending on the rice it will take fifteen or twenty minutes.

Stir in the butter and pecorino cheese, and let cool.

With oiled hands, shape rice into balls the size of a golf ball, flatten slightly and add the meat filling and a cube of scamorza or mozzarella cheese, and press more rice over the filling. Squeeze together to make a ball. Roll it first into the flour, and then the beaten egg, and lastly into breadcrumbs to coat well.

Deep-fry in hot, but not smoking, olive or grape seed oil until golden. Drain on paper towels and serve immediately, plain or with your favorite sauce. They can also be reheated in the oven.

Note: To make them simpler, omit the meat and peas mixture and stuff leftover risotto with cheese, then coat and deep fry.
Mangia bene!