Arancini or arancine are traditional Sicilian fried rice balls coated with breadcrumbs and usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. The main type of arancina sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafes also offer arancini con burro (butter), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
Arancini Italian Rice Balls recipe – 107 calories
1/2 cup arborio rice
1 tablespoon olive oil
2 1/2 cups reduced-sodium chicken broth
1 garlic clove, crushed
1 onion, chopped finely
1/2 cup dry white wine
40 g ham, chopped finely
1/2 cup frozen peas
100 g mozzarella cheese
1/2 cup parmesan cheese, finely grated
1 egg, lightly beaten
1 tablespoon milk
1 egg, lightly beaten (extra)
1 cup dry breadcrumbs
vegetable oil, for deep frying
1. In a medium pan, bring the chicken stock to a boil. Reduce the heat to low and keep hot.
2. In a medium saucepan, heat the olive oil, then add the garlic and onion and cook stirring, until the onion is soft but not coloured.
3. Add the rice and cook stirring through for about 2 minutes (until the rice is translucent).
4. Add the wine and stir through until the liquid has evaporated.
5. Add about 1/3 cup of the hot stock, and stir over low-medium heat until the liquid is absorbed.
6. Repeat until all the stock is used (about 25 minutes).
7. Stir in the ham and peas, adding salt and pepper to taste.
8. Remove from the heat and gently fold in the parmesan cheese.
9. Transfer the risotto to a bowl and let cool.
10. Chop the mozzarella into 18 pieces.
11. Stir the egg into the risotto.
12. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the center of each ball; roll to enclose.
13. Toss the balls in flour, shake away the excess. Dip into the combined milk and extra egg, and coat in breadcrumbs.
14. In a deep saucepan, heat the vegetable oil and deep fry the arancini in batches until they are heated through and browned.
15. Drain on absorbant paper. Serve hot.
Servings: 1 (18 rice balls)
Nutritional information for one serving:
Total fat: 4 g
Cholesterol: 31.6 mg
Sodium: 178.2 mg
Total carbs: 10.8 g
Fiber: 0.6 g
Protein: 5.6 g
Weight Watchers points: 2
Photo credit: artfulgourmetnyc
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