Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.
Today, with the increasing popularity of this snack food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish is often made using rice from left-over risotto
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INGREDIENTS:
300g risotto rice (Arborio)
150gr chorizo
50g butter or olive oil
2 onions
4 cloves garlic
125ml white wine
1.5L vegetable stock
1tsp salt
1/4tsp black pepper
50gr sun-dried tomatoes
150gr green peas
100g parmesan cheese
Flour
2 eggs
Breadcrumbs
Vegetable oil for deep frying
*Cook the rice for about 30 min, it should be cooked properly in order to make those rolls form them in a nice round shape👌
Don’t be afraid of making more risotto than you need, you can freeze the arancini after you roll them, this way you never run out of this delicious snack even on a lazy day, just get them out the freezer➡️hot oil➡️oven for approx. 5min➡️happy days! 😁
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#arancini
#snack
#risotto