Arancini Balls

Name: Arancini Balls
Ingredients: 1 large pinch of saffron; 4 cups chicken or vegetable stock; 2 tablespoons olive oil; 1 medium brown onion, finely diced; 3 cloves garlic, crushed; 2 tbsp Mutti Double Concentrate Tomato Paste; 150 g Arborio rice; 200 ml white wine; 40 g butter; 100 g finely grated Parmesan; 150 g fresh mozzarella; Sea salt and freshly ground black pepper; 1 Finely grated zest of lemon; 1/2 cup plain flour; 3 eggs; 1/2 milk; 200 g panko breadcrumbs; Vegetable oil, for deep-frying; Mayonnaise, to serve

Arancini balls are a staple Sicilian snack consisting of stuffed riceballs enclosed in a golden crispy breadcrumb coating. Pour yourself a drink and treat yourself to the rich flavour of Arancini.

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

40 min (COOK TIME: 40 min)

Medium

Ingredients

INGREDIENTS

1 large pinch of saffron
4 cups chicken or vegetable stock
2 tablespoons olive oil
1 medium brown onion, finely diced
3 cloves garlic, crushed
2 tbsp Mutti Double Concentrate Tomato Paste
150 g Arborio rice
200 ml white wine
40 g butter
100 g finely grated Parmesan
150 g fresh mozzarella
Sea salt and freshly ground black pepper
1 Finely grated zest of lemon

Crumbing mix

1/2 cup plain flour
3 eggs
1/2 milk
200 g panko breadcrumbs
Vegetable oil, for deep-frying
Mayonnaise, to serve

Did you know?

Arancini balls became wider known on a global scale through the Italian book series, Inspector Montalbano, due to the main character’s love for Arancini.

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Method

Place the saffron and stock in a saucepan and bring to the boil. Turn down to a low simmer.
Heat olive oil in a wide-based saucepan and add the onion and garlic, sauté stirring for 2-3 minutes until softened. Add the Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the rice, salt and pepper and the wine and continue stirring until all the liquid is nearly evaporated. Start slowly adding the simmering stock, continuously stirring for approx. 20 minutes.
Add butter, Parmesan and lemon zest. Season with salt and pepper to taste. Spread risotto mix onto a tray to cool.
Transfer the mix to a bowl. Stir through the mozzarella.
Using damp hands to roll the rice into fifteen even-sized balls (approx. 50-60 g). Place them on a tray.
To prepare the crumbing mix, place the flour on a plate. Whisk together the eggs and milk in a wide mixing bowl. Place half of the breadcrumbs on a flat plate.
Crumb Arancini balls in batches, firstly coating in the flour then dipping in the egg mixture and lastly rolling in crumbs to coat. Repeat the steps to make them extra crisp.
Pour oil into a wide-based saucepan to fill approx. 10cm deep. Heat to 180°C. Deep-fry the arancini in batches for about 2-3 minutes, until slightly dark golden. Remove them and drain on paper towel.
Serve arancini balls warm with mayonnaise and your favorite cocktail or mocktail.

Special occasion, Party, Italian food, Appetizers, Rice

arancini balls and its sicilian history

Arancini balls date back to tenth-century Sicily when the Italian region was under Arab tule. Rice was introduced during the time when Arabs revolutionised agriculture with novel and productive irrigation systems, causing rice balls to become a popular dish. Their Italian name derives from the word orange (arancia) due to their round shape and orange colour – given by the saffron spice.

Arancini balls have formed from a traditional Italian recipe to a popular modern Italian snack, which can nowadays be found all year round in Sicilian food outlets and cafés. In the Sicilian cities of Palermo, Siracusa and Trapani, Arancini balls are indulged on Santa Lucia day to celebrate the arrival of grain supply in 1646, which alleviated a great famine.

the different variation of arancini balls

The Arancini balls recipe varies throughout the regions of Sicily, differing in fillings and shape. In western Sicily, Arancini balls are commonly round, whilst in eastern Sicily Arancini is formed in a conical shape inspired by the Etna volcano. The most popular type of Arancini is Arancini al ragù, which is filled with meat, tomato sauce, rice and mozzarella or caciocavallo cheese, as well as Arancini al burro, filled with butter or béchamel sauce. For the more adventurous type, Sicilian cafés typically offer special types of Arancini, such as Arancini con pistacchi (pistachios), con funghi (mushrooms), or con melanzane (aubergine).

In this particular Arancini ball recipe, we use Mutti’s double concentrated tomato paste to give a strong and intense flavour of ripe tomato, combined with mozzarella to give the dish the rich and creamy texture it is known for.

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Arancini Balls

Made with Double concentrated tomato paste

Ingredients

INGREDIENTS

Crumbing mix

Share the ingredient list

Method

arancini balls and its sicilian history

the different variation of arancini balls

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