Arancini Di Riso
Arancini are delicious, crispy, deep fried balls of rice from Sicily. This antipasto is often filled with a delicious blend of small vegetables, meats, and cheese.
Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. The arancino was first introduced into the Kingdom of Naples by the Aragones who named them simply palle di riso, meaning rice balls.
All throughout Southern Italy, it’s quite common to find street vendors who sell them from carts. During the festival of Saint Lucia on December 13th in Palermo, there are hundreds of arancini prepared for the occasion.
Ingredients
Breading
Preparation
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In a pan, fry the small chopped onion in butter until golden.
Next add in the rice and saffron threads to the pan. Mix them together.
Add in the vegetable broth one ladle-full at a time to the mixture. Allow the broth to reduce before adding another ladle-full. Continue doing this until rice is cooked al dente.
Add Parmigiano cheese and 1 whole beaten egg. Mix well, then remove from heat and allow rice to cool.
After the rice is cool, add the ham, mozzarella, salt and pepper.
Scoop and roll into a ball place on parchment paper.
Lightly flour the rice ball, then dip into the egg and roll in the bread crumbs until it is covered.
Fry in hot peanut or sunflower oil, turning halfway, until golden brown.
Remove when golden brown and transfer to paper-towel-lined plate to drain.
Serve hot.