Saturday, January 14, 2012


Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.[1] Arancine are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. "Wikipedia"

  I made this today for the first time and succeeded very well, they are delicious with the little goat cheese and fig dip I made earlier. But..... it was long and not worth the trouble. I will still post the recipe if some of you have nothing to do. I took the rice mixture recipe from but the meat stuffing is my own combination.

* Rice mixture:

1 1/2 cup of arborio short grain italian rice (I used sushi rice)
3 cups of water (I used half chicken broth half water)
1 tbsp butter (I forgot)
1 medium egg
3/4 cup finely grated parmesan

Meat mixture:

1 lb of ground beaf
1/2 can of tomato paste
1/2 onion, finely diced
1 tsp of cumin
2 big mushrooms finely diced
cubes of cheese, cubed smaller than dice.

Bread crumbs and 2 more eggs

Rince rice well.
For the rice, I finely chopped 1/2 onion and sauteed in some oil, added 1/4 of white wine and let boil down to almost nothing. I added the rice, stired to get it covered with the onions, oil and wine. Then poured in the water & broth. Follow rice package directions to cook. Once this is done, set aside, bring to room temperature.
Meanwhile, I cooked the ground beef with the 1/2 onion, mushrooms, cumin, added the tomato paste once everything was well done. Set aside to cool also.
Once the rice is ready, add the parmesan cheese and one egg slightly beaten, mix well and put in fridge for one hour.
Meanwhile, if you are like me and don't force your kids to eat the crusts from the bread loaf but let them dry for bread crumbs, well then you have to place your dry crusts in a ziplock and use the rolling pin or a wine bottle to make the bread crumbs. Cut cheese into cubes the size of your thumb nail.

Ready to roll.....

Now comes the fun part. Get all of your ingredients together on your work surface (close to the sink is best !).Wet your hands with cold water then start by picking up a handful of the rice mixture. Put it in your left hand. Now cup your hand and push the rice in and around your hand to make a mould for the filling. Take a good tablespoon of the meat sauce and place it in the mould. Add a cube of cheese. Wet your \'working\' hand again and pick up some more of the rice mixture (a bit less this time). Lay it in your right hand and using the back of your left hand press the rice down a bit to make a little lid. Place on top of the filling, gently squeezing and rolling the arancini till you get a nice round shape . When you\'ve finished rolling the arancini put them back in the fridge for about 30mins to firm up.... quoting Jamie Oliver. (This part was too hard to explain in my own words)

Heat some oil for deep frying. Although it is not necessary to immerge the ball, the oil must at least come to half the ball, which will be the size of a small orange. 

Next, dip each ball in the egg, roll in the bread crumbs and place in the hot oil. Turn the ball every 10 seconds until it is nice and brown on all sides, place on paper towels. Do this until all balls are done.

Serve with a sauce of your choice.

You could also stuff the rice with ham and cheese, only cheese, only mushrooms or be inventive and go wild.

Enjoy. J.

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