Arancini is a Sicilian specialty that today can be found al over Italy and the world. It is known that rice was grown in Sicily hundreds of years ago most likely introduced by people coming from the middle east as was saffron. Arancini which means small orange was originally thought to have been a way to use up leftover risotto. The rice was made into balls, breaded and deep-fried. Someone also come up with the idea to stuff the Arancini and so they began putting a little surprise in the center of the rice ball. This could be just a piece of cheese or again leftover meat sauce and perhaps a couple of peas and some cheese. Regardless of the surprise inside Arancini when done properly are delicious. Typically street food people do go out of their way to make risotto specifically to make arancini. Join Chef G.S. Argenti as he teaches you how to make this Sicilian specialty. It’s easy and you’ll be a past master in no time.
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