How to Make SICILIAN ARANCINI Like an Italian

Summary by Krater

Vincenzo demonstrates how to make classic Sicilian arancini from scratch, including preparing the arborio rice, cooking the rich beef and pea filling, assembling the rice balls with cubed mozzarella, and double-coating them with a flour-water batter and breadcrumbs before deep-frying.

From the video

Answers: How do you make authentic Sicilian arancini?

• Arancini recipe
• Sicilian arancini
• Rice ball assembly
• Beef and pea filling
• Deep-frying arancini

Ingredients

• 500 grams Arborio rice
• 1/4 Chopped onion
• Pecorino Romano
• 120 grams Butter
• 1 litre Vegetable stock
• 500 grams Ground beef
• 100 grams Peas
• 120 grams Tomato paste
• 1 Carrot
• 1 stick Celery
• 1/2 Onion
• Fresh basil
• Fresh mozzarella
• Dry mozzarella
• Extra virgin olive oil
• Salt
• Pepper
• Bread crumbs
• Sunflower oil
• Flour
• Water
• 2 Eggs
• Homemade tomato passata

What it concludes

• Cooling the rice and beef filling in the fridge helps the starch set so the arancini do not break apart when fried.
• Using eggs in the breading process makes the arancini crispier and tastier.
• Breading arancini using a flour-and-water batter helps absorb the breadcrumbs evenly.
• Frying arancini for 5 to 7 minutes at 180 Celsius ensures they become golden brown on the outside and thoroughly cooked on the inside.