Good morning 💚❤️ food lovers! What’s better that having a friend? A friend that know how to do Arancini di Riso (aka Sicilian Rice Balls). One day at year I show to my friends how much i love them cooking about 100 Arancini. Lot of work but lot of fun 😋.
I’ll give you the recipe for about 20/24 pieces:
📍For the rice:
1 kg rice ( 1/2 quality Roma 1/2 originario)
2,2 liters of vegetable stock
20 gr salt
30 gr butter
Saffron
📍For the filling
Ragù ( check my recipe in the page) and stringy cheese
Or what your fantasy suggest
I make one with
Besciamelle sauce and pistachios pesto
And another one with ricotta cheese and toasted almonds
📍for finishing
2 cups of water
2 cups of flour
4 cups of breadcrumb
📍for frying
2 liters vegetable oil ( 🌽 oil it’s good)
RICE
In a large saucepan put the stock, add the saffron, the salt and the butter. When boiling put the rice, low the gas and cook stirring gently until the rice absorb all the stock and is cooked but still “al dente”.
Pour the rice in a large baking tin and let il cool. 
When the rice is cold you can make Arancini. Take 2-3 tbsp of rice (about 120 gr), press the rice in your hand and make a cavity with your finger, put inside the filling that you choose ( Ragù and cheese for example); then close the rice ball with your hand and give to It the shape that you prefers.
When all your arancini are ready put them in a fridge for at least one hour to set.
FINISHING
In a bowl combine the flour and the water whisking well. When the batter it’s ready gently paint every ball rice then put in the breadcrumb.
FRYING
Heat the oil at 180/190 Celsius degrees.
Deep fry in a large nonstick saucepan, few arancini for time for 5/6 minutes. 
Serve hot. 
Buon appetito 💚❤️
Italian Recipes Homemade 