Classic Sicilian Arancini (Rice Balls Stuffed with Ragu' and Peas

• Meat

  • 3 oz Ground beef
  • 3 oz Ground pork

• Produce

  • 3 tbsp Carrot
  • 3 tbsp Celery
  • 1/3 cup Green peas, fresh or frozen

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 tsp Tomato paste
  • 1 cup Tomato puree

• Pasta & Grains

  • 1 1/2 cups Rice, short grain

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1/4 tsp Saffron
  • 1 Sea salt, fine

• Oils & Vinegars

  • 1 Neutral vegetable oil
  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Bread crumbs

• Dairy

  • 4 tsp Butter, unsalted
  • 1 small ball Mozzarella cheese, fresh
  • 2 tbsp Parmigiano reggiano

• Beer, Wine & Liquor

  • 2 tbsp Red wine

• Other

  • 1/3 cup (about 1⁄2 small finely chopped yellow onion

Found on italianfood.about.com

Description

Ingredients

• FOR THE RICE:
• 1 1/2 cups (10.5 ounces/300 grams) short-grain rice (Vialone Nano, Carnaroli or Arborio) 
• 1⁄4 teaspoon crushed saffron
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 4 teaspoons unsalted butter
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• FOR THE MEAT SAUCE/FILLING:
• 1 tablespoon olive oil
• 1/3 cup (about 1⁄2 small) finely chopped yellow onion
• 3 tablespoons finely chopped carrot
• 3 tablespoons finely chopped celery
• 3 ounces (85 grams) ground beef
• 3 ounces (85 grams) ground pork
• 2 tablespoons (1 fluid ounce/30 ml) red wine
• 2 teaspoons tomato paste (doppio concentrato di pomodoro)
• 1 cup (237 ml) tomato puree (passata di pomodoro)
• 1/3 cup green peas (fresh or frozen)
• FOR THE RICE BALLS:
• 1 small ball (4.4 ounces/125 grams) fresh mozzarella cheese, diced (optional, you can leave this out for a slightly lighter/less cheesy arancino)
• 1⁄4 cup all-purpose flour
• 2 eggs
• 2 cups bread crumbs
• Neutral vegetable oil, for frying

Directions

• Preparation Prepare the rice:Place the rice, saffron and 1 1/2 cups water in a large pot over medium-high heat. Bring to a boil, cover, and reduce heat to low. Let simmer over low heat about 15-20 minutes or until all of the water has been absorbed. Remove lid, stir in grated Parmigiano, butter, salt and pepper to taste. Spread the rice out on a large plate or baking dish to cool completely to room temperature. Make the sauce/filling:First you'll start with a classic soffritto: Heat the olive oil in a small pot over medium-high heat. Add the onions, carrots, and celery and saute, stirring often, until softened and the onions are translucent, about 8-10 minutes.Add the beef and pork and saute, stirring often, until browned, about 5-8 minutes. Add the wine and let cook until the alcohol aroma has reduced, about 1 minute. Stir in the tomato paste and puree, reduce the heat to medium-low, and cook, stirring occasionally, about 10 minutes. Add the peas and continue to simmer the sauce for another 8-10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy. Transfer the filling to a bowl and set aside to let it cool.Assemble and fry the arancini:Once the rice and filling are completely cooled, start shaping your rice balls: Place 1 heaping tablespoon of rice in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape. Place about 1 teaspoon of the filling in the center, 1-2 small cubes of diced fresh mozzarella (if using), and then gently close the rice around the filling to form either a round ball shape or a cone/pear shape.  When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water and a pinch of salt in a shallow bowl until smooth. Spread the bread crumbs in a plate or baking dish.Gently roll each ball first in the egg-flour mixture, letting any excess drip off, then in the bread crumbs until evenly coated. At this point, you can refrigerate your arancini for 20-30 minutes to let them firm up, if they seem a bit too loose or liquidy. If not, you can go directly to frying:Heat about 2 inches (5 centimeters) of neutral frying oil to 360 °F (182 °C). Fry your arancini in batches of just 2-3 at a time, being careful not to overcrowd the pot, until they are evenly golden-brown, about 3 minutes. Transfer them to a paper-towel lined plate to drain and serve hot.