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The original recipe for Arancini alla Messinese was provided by Enrico Cignini (IG: @skyswancook –
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RECIPE FOR ABOUT 12 ARANCINI (we started with the original recipe for Arancini alla Messinese referenced above and made some adjustments to quantities, ingredients and processes)
Rice | Ingredients:
• Water (1 liters or 35oz, boiling)
• Sea Salt (to taste, we used about a teaspoon)
• Rice (450g or 1lbs, washed and fully drained – Roma, Carnaroli, or Arborio – the original recipe recommended Roma, but we used Carnaroli)
• Butter (28g or 1oz, about 2 tablespoons – unsalted)
• Caciocavallo Cheese (85g or 3oz, grated)
• Saffron (about 1 teaspoon, optional)
Rice | Preparation:
• Add Saffron about 3 tablespoons of boiling water to steep.
• Boil rice in salted water until water is almost fully absorbed. We recommend using medium/medium-low heat, depending on the stove (the water shouldn’t evaporate too fast, but the rice shouldn’t cook too long and get overcooked either).
• Add in strained Saffron infusion and mix gently until color is homogeneous (being careful not to break the rice grains).
• Cook as needed for another minute or so until liquids are absorbed.
• Turn off heat and incorporate butter and grated Caciocavallo cheese.
• Place rice into a heat resistant bowl and cover with cling film/saran wrap. Make sure there is no gap between the film and the rice, or a dry crust could form.
• Let it cool off and refrigerate for at least 3-4 hours.
Filling | Ingredients:
• Olive oil (1-2 tablespoons)
• Pork Sausage (150g or about 5oz, without the casing and minced – we used Italian garlic pork sausage)
• Beef (150g or about 5oz – original recipe recommended minced, but we used ground)
• Onion (1/2 of a medium one, diced – we used the purple/red variety)
• Red Wine (25g or about 1oz, to deglaze meat)
• Tomato Purée (100g or 3.5oz – tomato extract or fresh tomatoes would also work, but quantities would have to be adjusted – the filling should be thick and not saucy)
• Green Peas (45g or about 1.5oz, frozen)
• Salt (to taste)
• Caciocavallo Cheese (about 50g or 2oz, cubed – we used 2 small cubes per Arancino)
Ragù Filling | Preparation (you might not use all of it):
• Sauté beef and pork sausage in olive oil, over medium/medium-high heat, until browning begins (for a more consistent texture, we recommend mixing the two together before frying).
• Add the diced onions and continue to fry until the meat is brown and onions are caramelized.
• Deglaze with the red wine, lower the heat and cover for about 3-5 minutes.
• Add tomato purée (we also added 1/2 teaspoon of brown sugar to help reduce acidity, but this is optional). Mix well, cover, and cook on low heat for another 20 minutes. Prior to covering, check consistency and add 2-3 tablespoons of water as needed (the Ragù should be thick, not saucy). We also chose to add the saffron we strained for the rice, as we didn’t want to waste it.
• Add green peas and cook on low heat for 5 more minutes.
• Turn off heat, mix, cover again, and let it cool off.
Arancini (Rice Balls) | Preparation:
• Take about 2 or so tablespoons full of rice and form a cup on the palm of your hand (we used cling film/saran wrap to assist the process, as we found that it helps with smoothing and shaping the Arancini, but this is optional).
• Fill with Ragù (we used about 2 teaspoons per Arancino) and cubed Caciocavallo (we used 2 cubes each).
• Cover with more rice and shape the Arancino into a uniform rice ball (dabbing fingers in cold water may help the process – we used cling film, and the back of a spoon).
Breading | Ingredients:
• All-Purpose White Flour (100g or 1/2 cup – the original recipe did not use this step, but we found that it makes for a more even and crunchier Arancino crust)
• Eggs (1-2 medium/large, beaten with salt and pepper to taste – the original recipe also recommended parsley, but we did not use it).
• Bread crumbs (100g or 1/2 cup, finely grated)
Breading | Process:
• Roll the Arancini balls in white flour and get rid of the excess.
• Roll the floured Arancini in the beaten eggs and then on the bread crumbs, ensuring uniform coverage.
Frying:
• Fry breaded Aranini in hot seed oil, over medium/medium-high heat, until golden/golden-brown.
• Place fried Arancini over plate covered with a couple of layers of paper towel to absorb the excess oil.
• Let them cool off for a couple of minutes and enjoy!
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