Rice balls are one of the gastronomic specialities of the Sicilian cuisine. You can find countless variations but the classic one is with the ground meat ragu with peas filling. The ingredients below are to be considered for about 60 rice balls. We recommend to start with the preparation of the ragu, then cook the rice and then proceed with the assembly and the cooking. The result will definitely knock your socks off.
1,5 kg minced beef
1 glass of white wine
500 g of tomate concentrate
450 g of frozen peas
3 kg of rice
7,5 L of water
3 saffron bags
3 bouillon cubes
200 g of butter
extra virgin olive oil
250 g of shaved grana cheese
00 flour (the finest flour) just enough to assembly
breadcrumbs just enough to assembly
Chop 4 shallots with a mixer and cook for a few minutes with a little olive oil over low heat, in a fairly large pan.
Add the minced beef, increase the heat and let it brown.
Simmer ith a glass of white wine until reduced. Add a little salt, pepper and nutmeg.
Then add the tomato concentrate, the previously cooked peas and mix well.
If the mixture is too dry, add a little peas cooking water and cook for at least half an hour.
Take a large non-stick pan and brown 2 chopped shallots.
Pour the rice into the pot and mix.
Then add the butter cut into pieces and 3 boillon cubes.
Pour the water a little at a time and stir until the rice has absorbed it, letting a better fusion with the other ingredients, while it cooks.
When the rice is ready, add the grana cheese and mix thoroughly.
Roll out the rice on a countertop, add salt, pepper and some more cheese as you prefer.
Let it cool.
Then start making the rice balls, take a handful of rice on the palm of your hand and form a ball, as big as an orange.
Fill it with a little ragu, previously prepared.
Close rice balls by compacting well. For a better result moisten frequently your hands with water.
After this, pass through the rice balls into a batter made from water and flour, rather liquid.
Then do the same with the breadcrumbs.
Let heat plenty of seed oil in a pan. As soon as the oil is very hot, dip one or more rice balls so that they are completely surrounded with oil.
Let them fry until golden brown and then pull it out.
Your Sicilian Arancine are ready to taste!