Today still a variation on the theme rice arancini: after the ARANCINI TO MESSINESE and those PISTACHIO here are the Sicilian rice arancini with meatball sauce. A sort of ragout arancino but with an added sin of throat: inside the arancino contains small and soft meatballs cooked in tomato sauce. I seasoned the risotto with the sauce and added to the meatball filling also spun cheese and peas. And here are my rice arancini for this Christmas.
Rice arancini and Sicilian menus for Christmas
At Christmas, In fact, in Sicily tradition wants you to eat arancini, obviously in addition to pantagruelici menu that I'll tell you in my article CHRISTMAS IN SICILY, CHRONICLE OF A semi-serious FEAST. My grandmother used to say rice brings money. I can say for sure that's not true, because I eat a lot of it but I only gained a few kilos. But I like to respect tradition and so I prepare them every year in a different version. Among all my ARANCINI OF RECIPES you will surely find a recipe of rice arancini that inspires you. I know you're doing them in so many, and I'm happy about that. Is, in general, you can peek through the CHRISTMAS RECIPES AND MENUS to find ideas and inspirations for the upcoming holidays, that announce themselves so different from the usual.
Indeed, If you want, you can put one or two types of arancini in the Sicilian menus that I processed for Christmas: take a look at the Christmas menu 2018 and to that of 2019.
Meatball sauce rice arancini are only slightly more laborious than those traditional meat sauce
because you have to make so many really small meatballs, big when a hazelnut. Once the meatballs are fried, you have to cook them in tomato sauce. Risotto is also tomato, because after an initial cooking in the broth, you add the sauce of the meatballs.
the result, though, will repay you for these little labors: these arancini are delicious, a triumph of taste and everyone will love them, Believe me. As always, I suggest you prepare sauce and risotto a few hours in advance, so that they are well cold when you have to form the arancini. You can also make arancini and leave them all night in the refrigerator. The day after the final stage, that of the breadsmatter, won't give you any trouble.
And if you still have doubts about how to make a perfect arancino, have a look at VIDEO RECIPE step by step and you'll see that it's not that hard. And now I wish you good day.