Rice Balls (Italian Arancini Siciliano)

Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called Supplì in Rome and the nearby region. Arancini are made by forming plain risotto into either conical, or round shapes, with mozzarella in the center. To add even more confusion, these supplì are often called "Arancini di riso al Telefono" because when you break and pull them apart, the mozzarella forms a long string, like a telephone line. Alternatively, mozzarella, peas and tomato sauce are hidden in the middle of other types of arancini. However, all of them are dipped in flour, egg and breadcrumbs and are deep fried.

Risotto:
3 Tbsp. extra virgin olive oil
2 cups (15 oz) Arborio rice (the best rice to use is carnaroli, I use "Subscribe and Save on Amazon)
4 oz white wine
Approximately 30 oz chicken stock
kosher or sea salt
1 egg

Filling:
4 oz mozzarella, cut into ½"-¾" cubes
Bolognese sauce
cooked peas (optional)

Coating:
all-purpose flour, unbleached
2 eggs, beaten
breadcrumbs
more tomato sauce, to serve (optional)

Garnish:
basil leaves

Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. with the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente.

Taste, adding salt if necessary. Remove from heat and set aside to cool. Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.

Make the Arancini:
Place some rice in your hand and flatten it into your cupped hand, but don't make it too thin, or the filling will ooze out.

Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice.
Next, close the rice around the filling and shape into a ball.

If you'd like to make conical shapes, flatten the bottom of the ball, and make the top more pointed. Now, roll the shaped arancini in flour. Then, roll them in the beaten egg.

Finally, roll in the breadcrumbs; set aside until all of the rice has been used.

Fry the Arancini:
Heat some oil in a deep fryer, pot, or wok until it is very hot.

Add the arancini, and cook quickly, turning often so they don't brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.

If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and reheat in the oven at 400°F (204°C/184°C fan, Gas Mark 6) for 5-10 minutes.

Remove from oil and place on paper towel lined plate or tray.

Serve plain, or place on tray with a little tomato sauce and garnish with basil. (If you'd like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400°F (204°C/184°C fan, Gas Mark 6) for 5-10 minutes.)

You can also serve them with a little extra sauce on the side.

Makes about 12-16, depending on size.