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Per serving
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- 1
Build the rice base
Cook the arborio rice according to the package directions, then let it cool slightly. Stir in the egg yolk, grated Parmesan, and melted butter until the rice holds together like a loose dough. Cover and refrigerate until well chilled — this is the step people skip, and it's the reason their arancini fall apart in the oil. Cold rice packs; warm rice crumbles. Give it the time.
- 2
Make the filling
In a large skillet over medium heat, cook the ground beef with the chopped onion until the meat is no longer pink. Drain off the fat, then stir in the tomato sauce, thawed peas, salt, and pepper. You want a thick, savory little ragu — not soupy. Let it cool before you start shaping.
- 3
Shape the arancini
Divide the chilled rice into 11 portions and flatten each into a patty in your palm. Spoon a heaping tablespoon of the meat filling into the center, then close the rice up and around it, rolling gently into a smooth ball. Keep your hands slightly damp and work patiently — a well-sealed ball is a ball that won't leak.
- 4
Bread and fry
Set out the egg whites in one shallow bowl and the seasoned bread crumbs in another. Roll each ball through the egg white, then coat it fully in bread crumbs. Heat oil to 375° in a deep fryer or electric skillet and fry the arancini a few at a time, about 1 to 2 minutes per side, until deep golden brown. Drain on paper towels and let them rest a minute before you bite in — the inside is molten.
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Arancini (Sicilian Stuffed Rice Balls)
Created by: PastaAndProsciutto
Ingredients
- 2 cup arborio rice
- 1 egg yolk
- 1/2 cup parmesan cheese
- 1/4 cup butter
- 1/3 lb ground beef
- 1 onion
- 1/2 cup tomato sauce
- 1/2 cup peas
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 egg whites
- 1 1/2 cup seasoned bread crumbs
- vegetable oil
Instructions
- Build the rice baseCook the arborio rice according to the package directions, then let it cool slightly. Stir in the egg yolk, grated Parmesan, and melted butter until the rice holds together like a loose dough. Cover and refrigerate until well chilled — this is the step people skip, and it's the reason their arancini fall apart in the oil. Cold rice packs; warm rice crumbles. Give it the time.
- Make the fillingIn a large skillet over medium heat, cook the ground beef with the chopped onion until the meat is no longer pink. Drain off the fat, then stir in the tomato sauce, thawed peas, salt, and pepper. You want a thick, savory little ragu — not soupy. Let it cool before you start shaping.
- Shape the aranciniDivide the chilled rice into 11 portions and flatten each into a patty in your palm. Spoon a heaping tablespoon of the meat filling into the center, then close the rice up and around it, rolling gently into a smooth ball. Keep your hands slightly damp and work patiently — a well-sealed ball is a ball that won't leak.
- Bread and frySet out the egg whites in one shallow bowl and the seasoned bread crumbs in another. Roll each ball through the egg white, then coat it fully in bread crumbs. Heat oil to 375° in a deep fryer or electric skillet and fry the arancini a few at a time, about 1 to 2 minutes per side, until deep golden brown. Drain on paper towels and let them rest a minute before you bite in — the inside is molten.