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Arancini - Bombi tar-Ross

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Maltese Cuisine
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Recipe Information

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Video-Specific Recipe

Sicilian Arancini

Cultural Context

Originating from Sicily, arancini are a beloved street food, traditionally made with leftover risotto. These crispy rice balls symbolize resourcefulness and creativity in Italian cuisine. Today, arancini have gained popularity worldwide, with various fillings and flavors reflecting local tastes.

ITITappetizer
6 servings
Servings4
400g arborio rice
1 glass white wine
1.5 litres stock
1 onion
Pinch of saffron threads
20g butter
2 tbsp olive oil
2 tbsp grated parmesan
1 large egg
1 chopped onion
Golden Drop Olive Oil
2 cloves garlic minced
400g minced beef
1 tbsp rosemary
3 bay leaves
2 glasses red wine
300ml tomato sauce
4 tbsp kunserva (tomato concentrate)
100g frozen peas
1

Heat chicken broth in a saucepan over low heat.

2

In a separate pot, sauté onion and garlic in olive oil until translucent.

3

Add risotto rice and stir for 1-2 minutes until lightly toasted.

4

Pour in warm chicken broth gradually, stirring constantly until absorbed, about 18-20 minutes.

5

Stir in saffron, peas, parmesan cheese, salt, and black pepper; mix well.

6

Spread risotto onto a baking sheet and let cool completely.

7

Once cooled, form risotto into balls, placing a piece of mozzarella in the center of each.

8

Dredge each ball in flour, then dip in beaten eggs, and finally coat with bread crumbs.

9

Heat olive oil in a deep pot over medium heat until shimmering.

10

Fry arancini in batches until golden brown, about 4-5 minutes per side.

11

Remove from oil and drain on paper towels.

12

Serve warm, garnished with parsley.

Allergens

milkeggswheat
Local Name: Arancini siciliani

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