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Nutrition Facts
Serving Size 1 (413g) Recipe makes 4 servings The following items or measurements are not included below: meat stock
Calories 808
Calories from Fat 467		(57%)
Amount Per Serving		%DV
	Total Fat 51.9g	79%
	Saturated Fat 22.9g	114%
	Monounsaturated Fat 21.6g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.4g
Cholesterol 262mg		87%
Sodium 796mg		33%
Potassium 582mg		16%
Total Carbohydrate 45.6g		15%
	Dietary Fiber 3.8g	15%
	Sugars 7.0g
Protein 32.0g		64%
detailed view... how is this calculated?

Arancini Rice Balls

Recipe #367273 | 1½ hours | 55 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: NurseJaney
Apr 22, 2009

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive — but just wonderful ! I copied the measurements as listed and did not attempt to convert.

SERVES 4 , 8 balls (change servings and units)

Ingredients

300 g risotto rice
150 g peas, shelled
150 g ground beef
2 firm ripe tomatoes
3 eggs
1-2 onions
50 g provolone cheese cubes
50 g mozzarella cheese
4 tablespoons breadcrumbs
1 liter meat stock
80 g butter
6 ounces dry white wine
4 tablespoons extra virgin olive oil
80 g parmesan cheese, grated
peanut oil (for frying)
salt and pepper

Directions

1
Scald tomatoes in boiling water, drain, peel, and seed them.
2
Chop pulp.
3
Chop onions finely.
4
Dice provolone and mozzerella.
5
Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
6
Add ground beef and let it brown through.
7
Add 3 ounces white wine and let evaporate on high heat.
8
Flavor with a pinch of salt and pepper.
9
Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
10
Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
11
Add peas and cook for 2-3 minutes.
12
Flavor with salt and pepper.
13
Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
14
Remove mixture from heat, pour in a bowl and allow to cool.
15
Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
16
Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
17
Add rice, cook for 1-2 minutes, stirring with wooden spoon.
18
Pour in remaining white wine, and let it evaporate on high heat.
19
Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
20
Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
21
Stir with wooden spoon til ingredients are perfectly mixed.
22
Place rice in a wide dish and allow to cool slightly.
23
To prepare arancini balls, roll rice into many little balls the size of a mandarin.
24
Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
25
Plug the hole with some rice.
26
Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
27
Roll rice balls first in egg, then in breadcrumbs.
28
Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
29
When they turn an even golden color, drain and dry them on paper towels.
30
Serve hot.