Arancini - first try!

Yesterday I tried to make Sicilian arancini, the results were mixed but enjoyable. It all started because I overshoot the Risotto quantities and so I had way too much of it for years to come maybe 😅 And so I decided to turn it in these wonderful fried meal from Sicily.

One of the problem I have encountered is that Risotto wich is already seasoned is hard to shape, the original recipe want a boiling water based cooking for the rice meanwhile risotto is very different and make it less glued toghether.

This is the start to make Arancini balls:
Flour
Eggs(mixed)
Bread crumbs
Rice

To fill it inside I had meat ragu, peas and mozzarella.

You need to have your hands cleaned with cold water and the start with a spoon, take the rice and start shaping it in a concave way, you then put inside the ragu, peas and mozzarella and keep rolling till you get the shape of a big egg.

Then you dip it in the flour covering it's surface, after that you jump it in the egg and last in the bread crumbs. Repeat another time for each Arancino.

Put the completed arancini in a pan with oil to fry them. I used sunflower oil.
Here was my biggest error maybe(or was it in the kind of bread crumbs?) the temperature of the oil was way too high and so the arancini cooked way to fast resembling more a crunchy Polpetta.
It was still good but arancini as the name say tend to have an orange colored skin and very soft

Oh well next time, have an awesome day!