Crisp on the surface and cheese-filled on the inside, Arancini with Arrabiata Sauce are delicious. These traditional Italian rice balls are loved by both kids and adults. Fresh off the stove, packed with wonderful gooey cheese, these are such a pleasure.
Similar to the Levantine dish kibbeh, Arancini with Arrabiata Sauce is packed, breadcrumb-coated, deep-fried Italian rice balls that are a mainstay of Sicilian cuisine.
The Arabs are credited with bringing arancini to Sicily in the eleventh century. The term “arancini” was first used to describe the rice balls after it was discovered that they resembled the same-named Sicilian orange. Prior to this, they were simply known as rice balls.
When it comes to the filling of arancini, substantial regional diversity exists, as with other Italian foods. Whatever you pick, these are one of the best ways to use up leftover risotto. Some include a ragu, while others are meatless. Arancini are often served as antipasti, although they can also be used as a starter or as party finger food (just be sure to make them bite-size).
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Arancini with Arrabiata Sauce
Risotto & Balls
- 20 g Olive Oil
- 250 g Arborio Rice
- 50 g Onion finely chopped
- 25 g White Wine
- 875 ml Stock
- 150 g Tomato Sauce
- 50 g Sun-Dried Tomatoes finely chopped
- 10 g Basil shredded
- 1 nos Egg Yolk
- 25 g Parmesan Cheese grated
- 50 g Breadcrumbs
- 90 g Mozzarella 5g dice
- 200 g Canned tomatoes
- Extra virgin olive oil
- 3 nos Garlic cloves
- 1 nos Yellow onion small diced
- 4 nos Basil Leaves
- 1 tsp Chilli Flakes
- 3 nos Dried Chilli uncut
Risotto & Balls
- In a large pan, sweat onion with olive oil to translucent
- Add rice and ensure all grains are coated
- Pour in white wine and allow to evaporate by half
- Add both tomato ingredients
- Add stock I ladle at a time. ensure fully absorbed before next addition
- Cooked till al dente, pour into shallow tray and chill immediately
- Once chilled completely, fold through eggs, parmesan, basil and breadcrumbs
- Form into 45g balls and roll mozzarella into the middle
- Coat with flour, egg and breadcrumb
- Deep fry until golden
- Heat the olive oil in a large frying pan and put in the onions and dried chilli. Season with salt. Once most of the liquid has evaporated, add the garlic cloves, chopped or whole is up to you. Next. add in the chilli flakes.
- As soon as the garlic starts to colour, add the canned tomato.
- Let it simmer on low fire for about 20-30mins. If the sauce is drying up to much add a bit of water. When ready turn off the fire and add the hand ripped basil leaves.
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