Baked arancini
Automatically translated from Romanian. See the Romanian original
Crispy rice balls stuffed with mozzarella, cooked with mushrooms and white wine, then double-breaded and oven-baked — the classic Sicilian arancini recipe.
Ingredients
Method
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Prepare the rice 3 hours in advance.
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Sauté the onion, then add the diced mushrooms.
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Once they have softened, add the rice, stir for 2-3 minutes, then deglaze with the white wine.
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Add the stock prepared separately (carrot, onion, and celery boiled for about 20 minutes in 2-3 liters of salted water), little by little, until the rice is cooked.
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Leave the rice to cool.
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Once it has cooled completely, take the mozzarella cubes out of the freezer and fill each rice ball.
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For the double crust, roll the arancini through egg, breadcrumbs, egg, breadcrumbs.
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Bake the arancini for 10 minutes at 250 degrees with the fan on.
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Serve them warm, best enjoyed with mayonnaise.
The story behind this recipe
When you say arancini di riso, you say Sicily. It is said they are the emblem of Sicilian cuisine, although if it were up to me, I would crown everything I ate there. Today I took heart, and I prepared arancini stuffed with mozzarella. I say I took heart because you need some time and patience to make them. Three hours before, the rice must be prepared. For 20 pieces, I used 1.5 kg of rice for sarmale, 1 kg of mushrooms, 2 onions, and 1 glass of dry white wine. I sautéed the onion and added the diced mushrooms. After they softened, I added the rice, and after 2-3 minutes of stirring, I deglazed with the white wine. We add the stock made separately (1 carrot, 1 onion, and a piece of celery, diced and boiled for about 20 minutes in 2-3 liters of salted water), little by little, until the rice is cooked. We let it cool. Once it cooled completely, I took the 20 mozzarella cubes out of the freezer that I had placed there the day before, and I filled each rice ball. For the crust, I used 8 eggs and 1 kg of breadcrumbs. The crust is double! We roll through egg, breadcrumbs, egg, breadcrumbs. I baked the arancini for 10 minutes at 250 degrees with the fan on. Serve them warm, and they go best with mayonnaise (!!) 🙈 Buon appetito!!
