Sicilian Arancini -Sicilian Rice Balls
Description
This is the perfect dish to use your left over risotto. The most time consuming part of this recipe is the making of the risotto. So, if you like rice balls, be sure to make extra risotto the next time you prepare it!
Ingredients
4 c. chicken broth
4 T. butter
3/4 c. finely chopped onion
1 c. Arborio rice
1/2 c. dry white wine
1/2 c. finely grated Parmigiano-Reggiano, plus extra for garnish
1/3 c. heavy cream
1 1/2 T. chopped fresh herbs (basil, thyme, parsley or chives)
Salt and freshly ground black pepper
3 eggs
1/3 c. cubed mozzarella, cheddar, muenster or Swiss cheese
1/3 c. fully-cooked meat filling (pepperoni, prosciutto, chopped ham, salami, sausage, etc.
Vegetable oil, for deep-frying
1/2 c. flour
1 c. dry Italian bread crumbs
tomato sauce, as accompaniment
Directions
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Make risotto: In a saucepan bring chicken stock to a simmer. Cover and set aside to keep hot.
In another large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute.
Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.
Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled, at least one hour.
When the risotto is cold, remove it from the fridge and stir in 1 of the eggs. Using a large spoon, divide the risotto into approximately 3 tablespoon portions. With your hands, form the portions into balls.
Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the meat filling. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini.
In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the eggs. One by one, lightly coat each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely covered.
Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve while they’re still hot and gooey. Sprinkle some grated Parmesan on top and add tomato sauce on the side.
Make 16