Arancini is a traditional Italian street food: they are fried rice balls perfect to taste as an appetizer, as a snack or even as a yummy main course! In Sicily they prepare them shaped differently and with different fillings. Follow this recipe to prepare the original arancini and two different types of stuffing: pork and peas ragu or ham and Mozzarella cheese – which one do you prefer?

★ ENGLISH VERSION:    • ARANCINI RICE BALLS - Original Italia...  

★ 00:31 – PREPARE THE RICE
★ 02:06 – PREPARE THE RAGU FILLING
★ 04:25 – PREPARE THE BATTER
★ 05:02 – PREPARE THE RICE BALLS
★ 08:04 – FRY THE RICE BALLS

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★ ENGLISH VERSION:    • ARANCINI RICE BALLS - Original Italia...  

★ INGREDIENTS AND RECIPE: http://ricette.giallozafferano.it/Ara...

★ INGREDIENTS FOR ABOUT 12 BALLS
Saffron 1 tsp - (1 sachet)
Butter 2 tbsp (30 g)
Vialone nano rice 2 ¾ cups (500 g)
Fine salt 1 pinch
Water 5 cups (1.2 l)
Caciocavallo cheese 1 cup (100 g) - (grated)

FOR THE RAGÙ FILLING
Fine salt to taste
Black pepper to taste
Onions 1
Butter 1 ¾ tbsp (25 g)
Pork 3 ½ oz (100 g)
Extra virgin olive oil to taste
Tomato puree ¾ cup (200 ml)
Peas 0.6 cup (80 g)
Caciocavallo cheese 1 ¾ oz (50 g)
Red wine 3 ½ tbsp (50 ml)

FOR THE HAM FILLING
Ham 1 oz (30 g) - (1 slice)
Mozzarella cheese 2 oz (60 g)

FOR THE BATTER
Cake flour 1 ¾ cup (200 g)
Fine salt 1 pinch
Water 1 ⅓ cup (300 ml)

FOR BREADING AND FRYING
Breadcrumbs to taste
Vegetable oil to taste

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