ARANCINI DI RISO SICILIANI: ricetta originale!

In this recipe we prepare the original Sicilian rice balls (arancini) A delicious Italian fried street food to be prepared with two different shapes and fillings Ingredients for the rice: 2 ¾ cups (500g) Vialone nano rice, 2 tbsp (30g) butter, 1 cup (100g) grated Caciocavallo cheese, 1 tsp (1 sachet) saffron, salt to taste Boil 5 cups (1.2l) of water Rice must absorb all the water Pour rice in boiling water Add a pinch of salt Stir and cook for 15 minutes until the water is completely absorbed Dissolve the saffron in boiling water and add it to the rice Stir Add butter and grated Caciocavallo cheese Stir well Spread the rice on a tray and level Cover with plastic wrap Let it rest for 2 hours Prepare the quick ragu filling Ingredients for the ragu: extra virgin olive oil to taste, salt and pepper to taste, ¾ cup (200ml) tomato puree, 3 ½ tbsp (50ml) red wine, 0.6 cup (80g) peas, 1 ¾ oz (50g) fresh Caciocavallo cheese, 3 ½ oz (100g) minced pork, 1 ¾ tbsp (25g) butter, 1/2 onion Pour the oil into the pan Melt the butter Add the minced onion Stew Add the minced pork Brown well over high heat Deglaze with red wine When the alcohol smell has faded, add the tomato puree Salt and pepper to taste Cook for 10 min Add the peas Cook for 20 min When the rice is firm, shape the arancini Ingredients for the mozzarella and ham filling: 2 oz (60g) diced mozzarella, 1 oz (30g) diced ham Ingredients for breading and frying: 1 ⅓ cup (300ml) water, salt to taste, 1 ¾ cup (200g) cake flour, vegetable oil to taste, breadcrumbs to taste Heat the seed oil Prepare the batter Put the flour in a bowl Add a pinch of salt Add the water slowly and mix with the whisk to avoid lumps Mix well with the whisk Prepare the cone-shaped ragu arancino Start by preparing the ingredients Remove the plastic wrap and uncover the rice Fill a bowl with water to moisten your hands Lightly moisten your hands Take some rice and press it on the palm Add the ragu filling Add some dices of Caciocavallo cheese Moist your hands and take more rice Cover the filling with the rice Shape into a cone Arrange on a tray Prepare the round ham and mozzarella arancino Moisten your hands and take some rice Press the rice on the palm of your hand Add some dices of ham Add some dices of mozzarella Moisten your hands and cover the filling with more rice Shape into a ball Dip the cone-shaped arancino into the batter Drain the excess batter Roll in breadcrumbs Compact it well and cover all the batter with the breading Repeat for the round arancino Dip it in the batter and drain the excess Roll it in breadcrumbs Compact it well Heat oil to 338°F (170°C) and fry If the oil is too hot, the rice ball will burn and the inside will remain uncooked Fry until golden brown Drain on kitchen paper

Channel: GialloZafferano

Views: 2,104,317

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Id: 6K07E9WQO4c

Length: 9min 27sec (567 seconds)

Published: Wed Feb 22 2017