Arancini di riso, also known as Italian rice balls or stuffed rice croquettes, are one of the most popular antipasti in Sicilian cuisine. Making them at home is very easy, and with the simple steps that the author of the recipe Kimberly Loreley details even more. From this article team we encourage you to continue reading and learn how to cook these exquisite Italian rice balls.
Ingredients to make Italian Rice Balls – Arancini di riso:
- 300 grams of Rice
- 200 grams of peas
- 100 grams of chicken liver
- 60 grams of minced beef
- 2 units of boiled eggs
- 50 grams of butter
- 1 tablespoon of white wine
- ½ piece of Onion
- 2 units of Eggs
- 2 tablespoons grated cheese
- 2 tablespoons of chopped tomatoes
- broth to taste
- 1 jet of oil for frying
- 1 pinch of salt and pepper
- 1 handful of breadcrumbs
How to make Italian Rice Balls – Arancini di riso:
Cook the rice adding a ladle of hot broth whenever necessary, so that all the liquid is consumed at the end of cooking.
Chop the onion to fry it in olive oil and butter. Combine the chicken livers, washed and chopped, ground beef, peas and white wine. Let the liquid be consumed to continue with the preparation of the recipe for Italian rice balls. Add the chopped tomatoes, season with salt and pepper to taste. Cook, stirring occasionally, until sauce is very thick. Then reserve some of the sauce for later and add the rice to the rest, away from the heat, the grated cheese and the butter. It is time to make the meatballs and, with your fingers, dig a cavity in the center of each meatball that should be filled with meat sauce (reserved) and a little chopped hard-boiled egg. Close up Italian rice dumplings. Beat two eggs on a flat plate, dip the meatballs and pass them through the breadcrumbs. Fry the Italian rice balls in plenty of hot oil. Drain the Italian meatballs on absorbent paper and serve hot.
