Sicilian Style Arancini Recipe

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Sicilian Style Arancini
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Ingredients:

Directions:

  1. To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
  2. When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes.
  3. Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying.
  4. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
  5. Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
  6. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan.
  7. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  8. Combine all ingredients thoroughly.
  9. Yield: 2/3 cup
  10. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  11. Published by William Morrow, 1993.
  12. Bolognese Sauce for Arancini:
  13. In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes.
  14. Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very saucy it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months.
  15. Yield: 1 quart sauce
  16. Prep Time: 20 minutes
  17. Cook Time: 2 hours
  18. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.3 Kcal (1797 kJ)
Calories from fat 220.86 Kcal
% Daily Value*
Total Fat 24.54g 38%
Cholesterol 96.99mg 32%
Sodium 1537.16mg 64%
Potassium 518.81mg 11%
Total Carbs 30.33g 10%
Sugars 4.36g 17%
Dietary Fiber 2.39g 10%
Protein 20.76g 42%
Vitamin C 3.2mg 5%
Vitamin A 0.1mg 5%
Iron 1.9mg 11%
Calcium 91.4mg 9%
Amount Per 100 g
Calories 156.94 Kcal (657 kJ)
Calories from fat 80.74 Kcal
% Daily Value*
Total Fat 8.97g 38%
Cholesterol 35.46mg 32%
Sodium 561.94mg 64%
Potassium 189.66mg 11%
Total Carbs 11.09g 10%
Sugars 1.59g 17%
Dietary Fiber 0.87g 10%
Protein 7.59g 42%
Vitamin C 1.2mg 5%
Vitamin A 0.1mg 5%
Iron 0.7mg 11%
Calcium 33.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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