Arancini (Sicilian Fried Rice Balls)

Thermomix recipe: Arancini (Sicilian Fried Rice Balls). Ready in 130 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g Vialone Nano rice
• 1.2 L water
• 1 tablespoon coarse salt
• 0.15 g saffron threads
• 30 g unsalted butter, cut into pieces
• 100 g aged Caciocavallo cheese, grated
• 50 g white onion, peeled
• 20 g olive oil
• 150 g pork mince
• 1/2 teaspoon fine salt (for ragu)
• 1/4 teaspoon black pepper (for ragu)
• 50 g red wine
• 200 g tomato passata
• 80 g frozen peas
• 120 g mozzarella, diced
• 120 g cooked ham, diced
• 50 g fresh Caciocavallo cheese, diced
• 200 g plain flour
• 350 g water (for batter)
• 1 pinch fine salt (for batter)
• 200 g breadcrumbs
• 3 L vegetable oil, for deep frying

Instructions

1. To prepare the ragu filling, place 50 g white onion into the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add 20 g olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
3. Add 150 g pork mince, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper. Cook 8 min / 120°C / Reverse / Speed 1, with the simmering basket on the lid instead of the measuring cup, to allow for evaporation. Scrape down sides of bowl.
4. Add 50 g red wine. Cook 1 min / 100°C / Reverse / Speed 1, with the simmering basket on the lid.
5. Add 200 g tomato passata and adjust seasoning if needed. Cook 10 min / 98°C / Reverse / Speed 1, with the simmering basket on the lid. Pause, scrape down the sides and bottom of the bowl, then add 80 g frozen peas.
6. Continue cooking for another 10 min / 98°C / Reverse / Speed 1, with the simmering basket on the lid. The ragu should be thick. Transfer the ragu to a bowl and set aside to cool completely.
7. Clean the mixing bowl. Add 1.2 L water and 1 tablespoon coarse salt. Heat 8 min / 100°C / Speed 1.
8. Add 500 g Vialone Nano rice to the mixing bowl. Cook 15 min / 95°C / Reverse / Speed 2. In the last 2 minutes of cooking, add 0.15 g saffron threads through the lid opening. Ensure the rice absorbs all the liquid and is firm.
9. Add 30 g unsalted butter and 100 g grated aged Caciocavallo cheese to the cooked rice. Mix 30 sec / Reverse / Speed 2. Transfer the rice to a large, shallow tray, spread it evenly, and cover with cling film or baking paper. Let it cool completely at room temperature for at least 2 hours.
10. While the rice cools, dice 120 g mozzarella, 120 g cooked ham, and 50 g fresh Caciocavallo cheese. Set aside.
11. Prepare the batter: Clean the mixing bowl. Add 200 g plain flour, 350 g water, and 1 pinch fine salt. Mix 20 sec / Speed 4 until smooth. Transfer to a shallow bowl.
12. Once the rice is completely cool, moisten your hands with water. Take about 120 g of rice per arancino. Flatten a portion of rice in your palm to form a hollow.
13. For the ragu arancini: Fill the hollow with a teaspoon of the cooled ragu and a few diced pieces of fresh Caciocavallo. Cover with more rice and shape into a pointed cone.
14. For the 'al burro' arancini: Fill the hollow with diced mozzarella and diced cooked ham. Cover with more rice and shape into a round ball. Repeat until all rice and fillings are used.
15. Dip each arancino, one at a time, into the batter, ensuring it's fully coated. Let any excess drip off.
16. Roll each arancino in the breadcrumbs, pressing gently to ensure an even coating.
17. Heat 3 L vegetable oil in a deep pot or fryer to 160°-170°C. Fry 1-2 arancini at a time, turning occasionally, until golden brown and crispy. This helps maintain the oil temperature.
18. Remove the fried arancini with a slotted spoon and place them on a tray lined with absorbent paper to drain excess oil. Serve immediately and enjoy hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.