Stranger Foods

Photograph of Arancini di riso al forno.

ItalianArancini di riso al forno

Serves 10 | Prep 30 mins | Cook 1 hr 15 mins

The baked rice arancini are a tasty variant of the classic Sicilian arancini stuffed with ragu and peas.

Source: ricette.giallozafferano.it

Ingredients

Metric

Imperial

x0.5

For the rice

500 g Vialone nano rice
Saffron, to taste
1⅕ l water
100 g seasoned Caciocavallo, grated
30 g butter
1 pinch salt

For the stuffing

100 g ground pork
200 g tomato puree
80 g peas
50 g Caciocavallo
½ golden onions
50 g red wine
25 g butter
2 tbsp extra virgin olive oil
salt, to taste
black pepper, to taste

For the breading

6 eggs
breadcrumbs, to taste
extra virgin olive oil, to taste

Instructions

°C

°F

Show amounts inline

To make the baked rice arancini, first prepare the rice: bring the water to a boil and add salt, then pour the rice and boil it for about (in this way the water will be completely absorbed by the rice and the starch left in the pot will make it dry and compact). Meanwhile, dissolve the saffron in a ladle of hot water. When the rice is cooked, pour the liquid with the saffron and mix well.
Also add the butter and the seasoned grated caciocavallo and mix again to mix well. Transfer the rice to a large, low tray and spread it out evenly with the back of a spoon.
Cover the rice with parchment paper and let it cool at room temperature for at least . In the meantime, you can dedicate yourself to the ragù: peel and thinly slice the onion, then melt the butter in a pan with 2 tablespoons of oil, add the onion and let it simmer over low heat.
At this point add the minced meat, raise the heat and brown it briefly, then add the red wine. Pour the tomato puree, season with salt and pepper, cover with a lid and simmer for at least .
Halfway through cooking add the peas. If necessary, you can add very little water during cooking, bearing in mind that the sauce should not be liquid at the end but rather thick. Meanwhile, cut the fresh caciocavallo into cubes.
When the rice has cooled completely, you can proceed with forming the arancini: prepare a bowl of water to moisten your hands so you can handle the rice more easily. Put a couple of tablespoons of rice (about 120 g) on the palm of your hand and crush it in the center to create a hollow, then stuffed with a teaspoon of meat sauce and a few cubes of caciocavallo.
Shape the rice to cover the filling and form a ball. Proceed in this way for all the arancini, then dedicate yourself to the breading: pour the eggs and breadcrumbs into 2 different bowls and pass each one into the egg first and then in the breadcrumbs, repeating the operation 2 times.
Arrange the breaded arancini on a baking sheet covered with parchment paper and leave to rest in the refrigerator for about . Then pour a drizzle of oil and bake in a preheated static oven at 190°C for about . Once cooked, serve your baked rice arancini while still hot!

Nutrition

Per Serving	% Daily Value
Calories 413 kcal	20.6%
Total Fat 17.9 g	22.9%
Saturated Fat 7.41 g	37.0%
Carbohydrates 45.8 g	16.7%
Dietary Fibre 1.4 g	5.0%
Sugars 1.8 g	3.6%
Protein 16.4 g	32.8%
Sodium 0.395 g	17.2%

Similar recipes

Tah chin

Photograph of Shiitake mushroom risotto.

Shiitake mushroom risotto Photograph of Chickenberry rice.

Chickenberry rice Photograph of Sweet and sour fish with coconut rice and mangetout.

Sweet and sour fish with coconut rice and mangetout