Sicilian Arancini

Ingredients for rice
2 cups Arborio rice
4 cups chicken or vegetable broth
½ cup dry white wine
1 cup grated Parmigiano (Parmesan) cheese 
Salt to taste

Ingredients for the filling
1 cup ragù sauce (meat sauce), drained of extra liquid 
1 cup mozzarella cheese, diced into small cubes
½ cup frozen peas, thawed (optional) 
Olive oil for frying

Ingredients for the breading of arancini
1 cup all-purpose flour 
3 large eggs, beaten
2 cups plain Italian-style breadcrumbs 
Salt and pepper to taste

For sauce accompaniment and garnish
Basil leaves for garnish
Marinara sauce for serving

Method
Prepare the rice: In a large pot, bring the chicken or vegetable broth and white wine to a simmer. Add the Arborio rice and cook, stirring frequently, until the liquid is absorbed and the rice is creamy. Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper. Spread the rice onto a greased baking sheet and let it cool completely. 

Prepare the filling: Mix the cooled ragù sauce, diced mozzarella, and thawed peas in a bowl.

Assemble the arancini: Take a large handful of cooled rice and flatten it in your hand - you can wet your hands with water or lightly grease them if needed. Place a spoonful of the filling in the centre and shape the rice around it, forming a large ball. Ensure the rice completely encloses the filling. Roll each rice ball in the flour, then dip the rice ball in the beaten eggs, and coat it evenly with breadcrumbs seasoned with salt and pepper. Set the rice balls on a parchment-lined baking sheet. Repeat with remaining ingredients. 

Frying: Heat olive oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. 
Remove with a slotted spoon and place on a paper towel-lined plate to drain the excess oil. 
Allow the arancini to cool for a few minutes before serving. Serve them hot with warm marinara sauce.

Enjoy!

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