A Recipe :: Arancini Alla Siciliana or Sicilian Rice Oranges
Makes 10 large or 20 small
Ingredients //
1 tablespoon, olive oil
1 small brown onion, finely chopped
1 stick celery, finely diced
200g lean minced beef
100g fresh or frozen peas
1/3 cup tomato passata
Flaked salt
Freshly cracked black pepper
1 litre salt-reduced chicken stock
300g carnaroli rice (or arborio)
30g butter
50g Parmesan cheese, grated
1 egg, lightly beaten
1/3 cup plain flour for dusting
2 eggs extra, lightly beaten
150g dried fine breadcrumbs
Vegetable oil for deep-frying
Method //
Heat oil in a medium frying pan over medium-high heat. Add onion and celery and cook for 5 minutes or until soft. Increase heat to high and add the mince cook for 8 minutes or until lightly browned. Add peas and tomato passata. Season to taste.
Reduce, heat to low and cook uncovered for 15 minutes. Allow to cool slightly then, mash mixture with a potato masher to combine and break up.
Meanwhile, bring half the stock to a gentle boil and pour in the rice. Cook for 15 minutes, stirring occasionally and add more stock as required until the rice al dente and not too wet. Stir in the butter, cheese and one egg. Spread the cooked rice out onto large platter or tray to cool.
To make arancine, take a large spoonful of rice, roll in your hand to form a ball then make a hollow in the centre. Place a small teaspoonful of the mince mixture in the centre of the rice and bring edges in to completely cover mince filling. Continue to make all the balls this way.
Heat oil in a heavy based saucepan or deep fryer. Then lightly dust rice balls in flour shaking off any excess, dip into extra beaten egg and roll in breadcrumbs (again shaking off excess crumb). Coat all balls in breadcrumbs before beginning to cook.
When cooked the balls should resemble “little oranges” and be golden brown. Serve hot or cold.
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Recipe thanks to Anna Phillips and Gourmet Pilgrim Pty Ltd.