Arancini – Sicilian Rice Balls

Boil the rice in a pot of salted water but cook it for half of the time that the package recommends. Then drain it, put it in a large bowl and let it cool off some. When it is just barely warm, add the eggs, the butter, the saffron and the Parmigiano cheese. Stir well and then taste for salt, if needed add some more. Cover the bowl with a sheet of cling film and let the rice stand at least a couple of hours.

In a bowl mix the Bolognese sauce with the boiled peas.

In another bowl mix the two cheeses.

On a plate whisk the egg and in a second plate spread the breadcrumbs.

Now put two tablespoons of rice in the palm of your hand. Flatten it and then put a tablespoon of Bolognese sauce and a sprinkle of cheese onto it. Then form a cup with the rice and add another tablespoon of rice on the top in order to close it. Now with your hands you should be able to shape it into a ball the size of a baseball.

Finally, lightly coat the rice ball in the egg, then in the bread crumbs and put it on a tray. Proceed like this until you finish all the rice. Every two rice balls you will have probably to wash your hands because the rice will start to stick.

When you have finished preparing the rice balls, let them stand for a couple of hours in the fridge.

In a pot heat the sunflower oil on high heat. When the oil is hot, fry the rice balls, 3 or 4 at the same time. Fry them for around 4-5 minutes, until they are golden; then take the rice balls from the pot and set on a paper towel to drain off the oil. While you fry it is important that the oil is always very hot or the rice ball will soak the oil and eventually break. Repeat frying all of the balls.

Serve immediately and enjoy Sicily!