Recipe of the Week: Arancinis

Ingredients:

Rice:

• 500 grams Arborio rice 17oz

• ¼ Onion chopped

• Pecorino Romano Or Parmigiano Reggiano

• 120 Butter 4oz

• 1 L Vegetable stock 4oz. 4 cups

• 120 g/4 oz butter for cooked rice

• Extra virgin olive oil EVOO

• Eggs

• Breadcrumbs

Directions:

• Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).

• Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.

• Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.

• When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.

• Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.

• Let the rice rest for about one hour so it can cool and the cheese will melt into it.

• Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!

• Take your chilled rice and form a pocket in the palm of your hand; add a generous cheese into the middle.

• Add another scoop of rice and form into a ball by pressing to get the moisture out.

• Place your formed Sicilian rice balls on a baking tray lined with baking paper.

• If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.

• Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.

• Bring oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.

• Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.