Arancini – Stuffed Rice Balls From Sicily

Info: * In Sicily, arancini – deep-fried, stuffed rice balls – are offered everywhere as a snack, similar to our fries or meat loaf. Each city, each region has its own way of preparation and design, the rice balls can be round, pear-shaped or elongated.

* Originally, arancini were spherical and golden yellow and had the appearance of small oranges – hence the name. As a festive dish, they are still prepared this way and colored with saffron – the most expensive spice. Garnished with a laurel spice they look very similar to an orange.

* The preparation is laborious, so it is worth it only for a larger mass. Our ingredients are calculated for about 20 large pear-shaped arancini or for 1 kg of long grain rice.

Grate the cleaned vegetables or cut them into fine strips and roast them together with the olive oil in an open saucepan at high temperature.

Put a large saucepan for the long-grain rice on the kitchen stove, pour in the water and the butter, season with salt and pepper and let it bubble.

Filling: For arancini from Piazza Armerina. The filling can also be completely different – for example with fresh herbs, other vegetables and spices and / or possibly vegetarian with cheese and spinach – but peas and tomatoes are traditionally always part of it.

In the vegetable pot put the meat and fry at high temperature, stirring repeatedly, the cooking pot open.

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