Classic Sicilian arancini

Meaning little oranges in italian, these little fried balls of rice oozes rich ragu and luscious mozzarella.

• serves

  6

• prep

  1 hour

• cook

  45 minutes

• difficulty

  Mid

Stream free On Demand

Episode 8

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G

Ingredients

• 300 g short-grain rice, such Arborio
• ¼ tsp crushed saffron
• 1½ cups water
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 4 tsp unsalted butter
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp olive oil
• ⅓ cup finely chopped yellow onion
• 3 tbsp finely chopped carrot
• 3 tbsp finely chopped celery
• 85 g ground beef
• 85 g ground pork
• 2 tbsp dry red wine
• 2 tsp tomato paste
• 1 cup tomato puree
• ⅓ cup green peas, fresh or frozen
• 1 cup shredded mozzarella cheese 
• 2 large eggs, whisked
• 2 cups breadcrumbs
• Vegetable oil, for frying

Cooling time: 30 minutes

Instructions

1. In a large saucepan over medium-high heat, bring the rice, saffron, and 1½ cups water to a boil.
2. Cover, reduce heat to low, and simmer for about 15 to 20 minutes or until all of the water has been absorbed.
3. Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
4. Spread the rice out on a large plate or baking dish to cool completely to room temperature.
5. Meanwhile, add olive oil to a large frypan over medium-high heat, sweat carrot, onion and celery with a pinch of salt until fragrant. Add the meat, break up with a wooden spoon and brown for 5 minutes. Add the tomato paste and cook out for 20 seconds before adding the red wine, reduce before adding the tomato passata. Bring up to the boil, add the peas and simmer for 20 minutes, stir occasionally. Set aside to cool completely.
6. Mix shredded mozzarella through the cooled ragu. Divide the cooled rice into 6 pieces. Wet your hands, flatten 1 portion of rice in your hands, add a tablespoon of the ragu to the center, close the risotto around the filling and shape into balls.
7. Dip the arancini into egg wash, coat in the bread crumbs. Place on a tray.
8. Heat vegetable oil to 160°C. Fry arancini for 8 minutes or until golden brown. Remove from the oil and set aside on a plate lined with paper towel to cool slightly before serving. Serve hot.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 8

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G