Sicilian Arancini Recipe

MAKE THE RISOTTO

1. You'll need a high-sided non-stick pan to cook the rice. Add the water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice.
2. The rice must completely absorb the water. It'll take about 15 minutes. This will allow the starch to remain fully in the pot so you'll get a rather dry and compact rice.
3. Now dissolve the saffron in very little hot water and add it to the cooked rice.
4. Mix thoroughly with a wooden spoon, then add the butter cut into small pieces.
5. Add Parmigiano and stir. Season with salt if necessary (taste it!). Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.
6. Level it carefully with a wooden spoon and then cover with cling film (it'll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

MAKE THE MEAT FILLING

1. In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.
2. Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.
3. Add the red wine and let it evaporate over high heat. Finally add the tomato passata.
4. Leave to simmer, covered with a lid, for about 30 minutes.
5. If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes.
6. If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

HOW TO MOLD ITALIAN RICE BALLS

1. TRICK: Keep a bowl full of water next to you: wet hands will help you give the Sicilian Arancini the desired shape.
2. Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole.
3. Now place the meat sauce inside then add 2 or 3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.
4. You can give different shapes to the Sicilian Arancini, depending on the filling, to distinguish them before serving. We chose a conical shape for the ones with meat sauce and peas, and a round shape for the arancini with ham and mozzarella cheese.
5. To give them a cone shape, do like this: reach your hands in prayer, with your palms always concave and turn the rice ball in your hands. Doing so, wet often your hands, it'll be easier. Then, with the lower part of the palms, give a slight push upwards in order to shape the flat base of the arancini.

SICILIAN ARANCINI WITH HAM AND MOZZARELLA

1. Cut ham and mozzarella into small pieces.
2. Follow the same steps. Fill the hollow you have created in the rice with prosciutto and mozzarella. Add rice until the rice ball is completely closed.
3. Now, with the help of your (wet) hands, give it a round shape.

BREAD AND FRY

1. Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely.
2. Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.
3. For frying, choose a pot with high sides, in which to deep-fry in plenty of vegetable oil (2 arancini at a time) when the oil is ready at 175°C (350 F). You can find out the perfect temperature with a kitchen thermometer or by dipping a toothpick: if it creates many little bubbles, the oil is ready!
4. Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!