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Easy Arancini
Introduction from Angelo Coassin
Arancini (or arancine – there is a huge debate about the correct spelling in Italy) are Sicilian stuffed rice balls, traditionally filled with meat ragù, peas and cheese. Here, I want to show you a super-easy filling that is typical of the city of Palermo: béchamel sauce, ham and cheese! For a vegetarian alternative, simply replace the ham with some cooked spinach or mushrooms.
Ingredients
Method
First of all, let’s make the béchamel sauce. Melt the butter in a saucepan over a low–medium heat, then add the flour a little at a time, mixing between each addition with a wooden spoon until a paste is formed. Now, slowly incorporate the milk, adding it a little at a time and stirring well between each addition – I suggest using a whisk to prevent any lumps from forming. Whisk continuously for 8–10 minutes, or until you have a thick sauce. Stir in the nutmeg and season with salt.
Pour the water into a saucepan. Add the salt, and bring to the boil over a medium heat. Add the rice, then cover with a lid and cook for about 15 minutes or until al dente.
Meanwhile, soak the saffron in a couple of tablespoons of hot water and set aside.
Once the rice has cooked, it should have absorbed all the water. If not, drain any excess water. With the pan off the heat, add the saffron infusion to the rice, along with the butter and Parmesan. Mix all the ingredients together, then transfer the rice to a tray and spread it out evenly. Cover with cling film (plastic wrap) and leave to cool completely.
In a bowl, mix the béchamel sauce with the ham and mozzarella, then set aside.
Slightly wet your hands with some room-temperature water (this will prevent the rice from sticking to your hands as you work), then scoop up 2 tbsp of the rice (about 80–100g/ 3–3½oz) and flatten it in one of your palms
Place ½ tbsp of the cheese and ham mixture in the centre, then wrap the rice around it and form a ball, approximately 8cm (3in) in diameter. Set aside and repeat with the remaining rice and filling to make six rice balls.
To make the batter for the coating, mix together the flour, water and salt, and whisk until smooth. Scatter the breadcrumbs on a small plate. Dip each rice ball into the batter, letting any excess drip away, then roll in the breadcrumbs to coat. Set aside.
Pour the oil into a large, deep frying pan (skillet) over a high heat. Heat until the oil reaches 170°C (340°F). To check the oil is hot enough, simply dip the back of a wooden spoon in the oil and, if bubbles appear around it, you are ready to fry. Fry your arancini for about 7–8 minutes, or until golden brown.
Serve while still warm. Buon appetito!
Reviews
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