I always thought I made good arancini, that is, until I went to Sicily and experienced "amazing" arancini. So I had to develop my own "Sicilian worthy" arancini and this recipe is so good, it would rival any Sicilian arancini - and you can make this right at home! I can't wait to share this with you - enjoy :)

ARANCINI (makes about 6 large or 10 medium sized arancini)
Ingredients
For Risotto
• 1 cup Arborio Rice (rinsed under tap water)
• 1 liter (quart) of chicken broth, heated and kept warm.
• 5 TBSP extra Virgin olive oil (EVOO)
• 1 stick of butter (about 110 grams or about 4 oz)
• ¼ cup dry, white vermouth (or substitute ½ cup dry white wine)
• 1 clove of garlic, minced.
• 1 medium onion, sliced thin, then diced.
• 5 TBSP (100 grams) (3 ½ oz) sun-dried tomato pesto
• 5 – 6 TBSP (100 grams) (3 ½ oz) mushroom bruschetta
• ½ cup grated parmigiano cheese

For the Stuffing
• Tomato sauce (about 2 cups) (I use a can of tomatoes, salt, 1 clove of garlic, and oregano and make that into my sauce – see below) (or just use your favorite sauce)
• Grated mozzarella cheese (about 2 cups)
• 1 sausage link (removed from its’ casing) or 1 sausage patty.
• 1 red bell pepper sliced then diced.
• 4 TBSP Extra Virgin Olive oil (EVOO)

For Preparing Arancini
• All purpose flour (enough to coat each arancino)
• 2 eggs + 1 TBSP water, beat with fork to mix.
• Breadcrumbs (enough to coat each arancino)
• Vegetable oil for frying

Process
Step 1, make risotto.
• Heat broth and keep warm on stove.
• In a large frying pan, add EVOO and ½ stick of butter, heat until butter is melted
• Add garlic, sauté for about 1 minute.
• Then add onion and continue to sauté till onion is soft, about 5 minutes.
• Add the rice and stir to coat with onion mixture, then sauté for 2 minutes.
• Add the Vermouth, stir in and continue to cook for 2 minutes, while stirring.
• Add the sundried tomato pesto and stir to combine, then add 1 ladle of broth and stir till broth is absorbed.
• Add the mushroom bruschetta, stir to combine, then add 1 ladle of broth and stir.
• Once the broth is absorbed, continue to add 1 ladle of broth at a time until each one is absorbed, stirring continuously.
• Once you have about 1 ladle of broth remaining, then add the remaining ½ stick of butter – stir and melt in.
• Then add the last ladle of broth and the parmigiano cheese and continue to stir until the broth is absorbed and the rice is fully cooked.
• Remove the rice from the frying pan and put it into a cook sheet or a tray, and spread it out flat, about 1 inch (2 ½ cm) thick. Let cool completely, in fact, put in fridge to get cold.
Step 2 – make the stuffing.
• In a frying pan, add the EVOO and sauté the pepper for about 5 – 10 minutes.
• Add the sausage and break it up into small pieces, and fry until cooked through.
• Remove the sausage/pepper mixture, put it in a bowl and set aside.
• Put the grated mozzarella in a bowl and set aside.
• Put the sauce in a bowl and set aside (to make the sauce, take a can of tomatoes, blend with an emersion blender, add one minced garlic, 1 tsp salt, and 1 tbsp oregano, mix to incorporate, and use it as is - raw (uncooked))

Assemble the Arancini
• Remove the rice from the fridge, take an oversized spoonful (enough to cover the palm of your hand) and place it in your hand. (you can make a small cup shape in the rice to help accommodate filling)
• Take 1 – 2 teaspoons of the sausage mixture, mozzarella cheese, and the sauce, and place them on top of the rice, in the middle/cupped area)
• Take a large, oversized spoonful of rice and place on top – with your hands, form into a ball shape.
• Roll the rice ball in the flour, then in the egg, then in the breadcrumbs and coat all around.
• Add vegetable oil to a pot (enough to deep fry) and bring to around 350 – 360 degrees F. Carefully place rice ball in the oil and fry 1 – 2 minutes till golden brown.
• Remove and continue with other rice balls, until all are cooked.
• Serve as is, or top with optional tomato sauce. Enjoy 😊


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey
► USA [ Ссылка ]
► Canada [ Ссылка ]

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada [ Ссылка ]
► USA (similar) [ Ссылка ]

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