How to Make SICILIAN ARANCINI Like an Italian

Heat 4-5 tablespoons of extra virgin olive oil in a stainless steel pot.

Add 1/4 chopped onion and cook until golden brown (about 7-10 minutes).

Add 1 liter of vegetable stock and 120 grams of butter to the pot and wait until the butter melts.

Add 1 tablespoon of tomato paste and wait for the stock to boil.

Once boiling, add 500 grams of arborio rice and stir quickly.

Cover the pot and cook until the water absorbs, stirring occasionally to prevent sticking.

Once the rice is ready and not creamy, add more butter and mix well.

Spread the rice on a tray to cool in the fridge or freezer until cold (about 30 minutes to 1 hour).

Once cooled, sprinkle 120 grams of pecorino or parmigiano on top of the rice.

In a separate pan, heat extra virgin olive oil and add chopped celery, carrot, and onion to make a sofrito, cooking for about 10 minutes.

Add 500 grams of ground beef to the sofrito and brown the meat on medium-high heat, breaking it into small pieces.

Add 100 grams of peas and 120-130 grams of tomato paste to the browned meat.

Tear fresh basil leaves and add them to the mixture, along with a splash of water, and stir.

Cook on medium-low heat for 20-30 minutes, stirring occasionally and adding water as needed to keep it moist.

Season with salt and pepper, and add a little butter for creaminess if desired.

Cool the meat filling in the fridge until the rice is ready (about 1 hour).

Cut fresh mozzarella into small cubes.

Wet hands with water to prevent sticking.

Take cold rice and form a small ball in the palm of your hand, adding a generous amount of meat filling and cheese inside.

Equipment Needed

Dietary

Allergens