Arancini – Bombi tar-Ross: A Sicilian Street Food Classic

Ingredients

• 400g arborio rice
• 1 glass white wine
• 1.5 litres stock
• 1 onion
• Pinch of saffron threads
• 20g butter
• 2 tbsp olive oil
• 2 tbsp grated Parmesan
• 1 large egg
• FOR THE SAUCE: 1 chopped onion
• Golden Drop Olive Oil
• 2 cloves garlic, minced
• 400g minced beef
• 1 tbsp rosemary
• 3 bay leaves
• 2 glasses red wine
• 300ml tomato sauce
• 4 tbsp kunserva (tomato concentrate)
• 100g frozen peas
• 1.5 litres sunflower oil
• 3 eggs, seasoned and lightly beaten
• 200g flour
• Breadcrumbs
• Bowl of water

Instructions

1. Fry the onion until soft.
2. Add the arborio rice and stir it around, then add a glass of white wine and the saffron threads.
3. Cook until absorbed and add the stock a ladleful at a time.
4. As soon as the rice is ready, add the Parmesan and butter, stir, and allow the rice to cool slightly, then beat in the egg and let cool.
5. FOR THE MEAT FILLING: Fry the onion in olive oil until golden and soft.
6. Add the finely chopped rosemary, garlic, and minced beef.
7. Fry until the meat is lightly browned, then add the red wine, bay leaves, and simmer.
8. Pour in the tomato sauce and kunserva.
9. Let simmer on low for 1 hour.
10. Add the peas halfway through cooking.
11. TO FINISH THE ARANCINI: Wet your hands to stop the rice from sticking.
12. Take a large tablespoon of the rice and put it in the palm of your hand.
13. Make a hollow in the center and fill it with the meat filling.
14. Close up the hole with more rice.
15. Roll in the flour, then egg, then in breadcrumbs.
16. Deep fry until golden brown.