Sicilian Rice Balls 3oz. Ea Recipe

Cook the rice

Rinse Arborio rice briefly under cold water and drain. In a large heavy-bottomed saucepan, melt 2 tablespoons butter over medium heat. Add the rice and stir to coat for 1–2 minutes until grains are glossy.

Gradually add hot stock, one ladle at a time (or 1/2 cup increments), stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue until rice is tender but slightly firm to the bite (about 18–20 minutes). You may not need all stock; keep rice creamy but not soupy.

Remove from heat. Stir in remaining 2 tablespoons butter, 1 cup finely grated Parmigiano-Reggiano, 2 eggs (beaten), 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly to combine. Spread the risotto onto a rimmed sheet pan lined with parchment to cool quickly to room temperature (about 30–45 minutes). Chilling in refrigerator for 30 minutes will make shaping easier.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the diced onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef and pork, breaking up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. If using, add 2 tablespoons red wine and simmer 1–2 minutes to reduce.

Stir in 1 cup crushed tomatoes and 2 tablespoons tomato paste. Reduce heat to low and simmer gently until thickened, 8–10 minutes. Stir in chopped parsley and 1 teaspoon dried oregano. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cool completely before using (warm or hot filling will make shaping difficult; aim for room temperature).

Set up a dredging station: one shallow bowl with 1 cup flour, one bowl with 2 beaten eggs, one bowl with 3 cups breadcrumbs. Line a baking sheet with parchment to place shaped arancini.

Portioning: Using a 3 oz scoop (or a scale), measure 3 oz of chilled risotto for each ball. With slightly wet hands, flatten the risotto into a patty in your palm about 2.5–3 inches across.

Add filling: Place about 1 tablespoon of cooled ragù into the center of the risotto patty. If desired, add a 1/2-inch cube of mozzarella and a pinch of chopped basil on top of the ragù.

Encase: Fold the risotto around the filling, pressing gently but firmly to seal and roll between your palms into a smooth ball (approximately 3 oz finished weight). Repeat until all risotto and filling are used. Keep shaped balls chilled on the parchment-lined sheet.

Dredging: Lightly dust each ball with flour, then dip into beaten eggs, allowing excess to drip off, then roll thoroughly in breadcrumbs to coat evenly. For extra-crispy exterior, double-coat (repeat egg and breadcrumb step once more). Place coated balls back on the parchment.

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in ~30 seconds.

Fry in batches, careful not to overcrowd. Lower chilled, coated arancini into the oil using a slotted spoon and fry until golden brown and crisp, about 3–4 minutes per batch, turning as needed for even color.

Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with 1 teaspoon salt evenly distributed over the first batch; adjust later batches to taste.

Keep finished balls warm in a low oven (200°F/95°C) on a rack until ready to serve, up to 30–45 minutes. Reheat briefly in oven if necessary to restore crispness before serving.

Serve 3–4 arancini per order (depending on portioning). Plate with warmed marinara or pomodoro sauce for dipping, sprinkle with extra grated Parmigiano-Reggiano and a few torn basil leaves or lemon wedge if desired.