Arancini – mozzarella and ragù stuffed rice balls. To make this Sicilian cheese-filled rice balls recipe, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It's a labor of love that will make other people love you, which is reason enough to give this recipe a try. Make the most of leftover rice with this easy recipe for Arancini (Rice Balls) stuffed with mozzarella and served with warm marinara sauce.
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At at the center: stretchy melted mozzarella. Sicilian Arancini are rice balls stuffed with cheese and other fillings such as cheese and meat, the coated with bread crumbs and deep fried. You can cook Arancini – mozzarella and ragù stuffed rice balls using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Arancini – mozzarella and ragù stuffed rice balls
- You need 150 g of risotto rice.
- It’s 100 g of mince.
- You need of Chopped onion, carrots and celery.
- It’s Spoonful of tomato passata.
- It’s 4 of Ciliegine mozzarella.
- You need 500 ml of stock.
- It’s 1 of egg.
- You need of Breadcrumbs.
- Prepare of Olive oil.
- You need of Oil to fry.
- Prepare to taste of Salt and pepper.
- You need of NOTE: cook step 1&2 together to save time :).
The fillings vary by region but arancini have been popular in Italy for centuries. Even if you aren't a fan of "deep fried" foods, give this one a try. An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner – can be frozen.
Arancini – mozzarella and ragù stuffed rice balls step by step
- Make the ragù. Fry onions, carrots and celery in a little olive oil. Add mince and brown. Add passata and salt and pepper. Simmer for about 30 mins. Sauce must be quite dry. Leave to cool.
- Fry rice in a little oil for 1 min. Add stock and cook like you would risotto. When stock absorbed and rice al dente, leave to cool.
- Buy or make your own breadcrumbs. Beat an egg in a bowl. Get rice, ragù and mozzarella ready..
- Put some rice in the palm of your hand. Add some ragù, the mozzarella, a little more ragù.
- Add a little more rice to close and make your ball.
- Roll in the egg and then the breadcrumbs.
- Finish all 4 in the same way. Leave in fridge for about an hour.
- Heat oil in a large pan or wok. Fry until golden brown all over.
- Drain on kitchen paper, serve hot :).
I mixed ground beef with peas and mozzarella and put it in the center of the ball. History of the Sicilian stuffed rice balls. The most widespread theory starts from an analysis of their ingredients and traces their origin back to the High Middle If the origins of arancine are uncertain, the derivation of the name is certain: the first arancine, stuffed with ragu and peas, had the round shape. Arancini, rice balls stuffed with sauce and peas, are one of the best-loved Sicilian snacks and street foods, and they have become increasingly popular throughout Italy and worldwide. The filling in this recipe is one of the most classic—a meat ragù, green peas, and melty mozzarella, but there are.