How to make
The Best Sicilian Arancini
Here's what you'll need:
-For the rice mixture – 1 kg Arborio rice –10 cups chicken stock, –2 cups combined Parmigiano and Pecorino Romano cheeses –3 large eggs For the sauce : –2 tablespoons olive oil – 1 onion – 1 clove garlic – 1 1/2 cups mushrooms – 225 grams ground veal/beef/pork – 1/4 cup wine, red or white – 2 cups tomato passata tomato – salt and pepper – 1 cup frozen peas For assembling the arancini: – 5 large eggs – 2 1/2 cups unseasoned bread crumbs – 2 litres vegetable oil
Cook the rice in chicken broth until tender. Stir in eggs and Parmigiano and Pecorino Romano cheeses. Let cool.
Prepare a basic meat sauce and stir in peas. Let simmer for an hour until thickened.
To assemble scoop the rice into your hand and shape into a ball. Make an indentation in the center with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.
Dredge in egg wash and roll in breadcrumbs.
Fry until golden brown and enjoy!
For more traditional Sicilian recipes go to