How to Make Authentic Sicilian Arancini with Saffron Rice

Simple Summary

Arancini with Saffron Rice are golden, crispy Italian rice balls filled with a savory mixture and infused with the luxurious flavor of saffron. These delectable appetizers are perfect for entertaining or as a unique main course.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8 (2 arancini per serving)
• Difficulty: Intermediate

Ingredients

• 2 cups Arborio rice
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 1/2 cup frozen peas, thawed
• 1/4 cup tomato paste
• 1/2 cup mozzarella cheese, diced
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• 2 eggs, beaten (for breading)
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. In a large saucepan, bring the chicken broth to a boil. Add the saffron threads and stir to dissolve.

2. Add the Arborio rice, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and has absorbed all the liquid.

3. Remove from heat, stir in the Parmesan cheese and 2 beaten eggs. Spread the rice mixture on a baking sheet to cool completely.

4. In a skillet, brown the ground beef over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

5. Stir in the peas and tomato paste. Season with salt and pepper. Cook for another 5 minutes, then remove from heat and let cool.

6. Take a handful of the cooled rice mixture and form it into a ball in your palm. Make an indentation and fill it with a spoonful of the meat mixture and a cube of mozzarella.

7. Close the rice around the filling, forming a ball about the size of a small orange. Repeat with the remaining rice and filling.

8. Set up a breading station: Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.

9. Roll each rice ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.

10. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

11. Fry the arancini in batches for 3-4 minutes until golden brown and crispy.

12. Remove with a slotted spoon and drain on paper towels. Serve hot.

Chef's Notes

• For best results, prepare the rice a day ahead and refrigerate overnight. This helps the rice stick together better when forming the balls.
• If you don't have saffron, you can substitute with 1/4 teaspoon of turmeric for color, though the flavor will be different.
• For a vegetarian version, replace the ground beef with sautéed mushrooms or eggplant.
• Arancini can be prepared in advance and frozen before frying. When ready to serve, fry them from frozen, adding a few extra minutes to the cooking time.

Nutritional Info

Per serving (2 arancini): Approximately 450 calories, 20g protein, 55g carbohydrates, 18g fat. Arancini are a good source of energy and contain calcium from the cheese. The saffron provides antioxidants and may have mood-boosting properties.

Serving Suggestions

Serve Arancini as an appetizer with a side of marinara sauce for dipping. For a main course, pair with a fresh arugula salad dressed with lemon vinaigrette. A crisp white wine like Pinot Grigio or a light red like Chianti complements the flavors beautifully. Garnish with fresh basil leaves and a sprinkle of grated Parmesan for an authentic Italian presentation.