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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
INGREDIENTS FOR RICE
1 CUP + 2 TBLSPOONS (250 GR.) WHITE RICE, NOT PARBOILED
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2 + 1/2 CUP (600 ML.) WATER
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1 TBLSPOON UNSALTED BUTTER
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ABOUT 0,5 GR. SAFFRON POWDER
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1 PINCH OF SALT, TO TASTE
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1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE
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INGREDIENTS FOR FILLING
1/2 POUND HAM, DICED
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FRESH MOZZARELLA CHEESE, DICED
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INGREDIENTS FOR FRYING
3/4 CUP ALLPURPOSE FLOUR
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1 CUP WATER
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SALT
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BREAD CRUMBS AS NEEDED
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VEGETABLE OIL FOR FRYING
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RECIPE
IN A FOUR QUART SAUCE PAN OVER MEDIUM TO LOW HEAT, PLACE THE WATER, RICE, SAFFRON, BUTTER AND SALT. COOK COVERED UNTIL THE WATER HAS COMPLETELY EVAPORATED AND THE RICE IS COOKED.
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WHEN THE RICE IS COOKED, ADD THE PARMIGIANO CHEESE AND STIR
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PLACE THE RICE IN A CONTAINER TO COOL COMPLETELY. COVER WITH SARAN WRAP SO THAT THE RICE WILL NOT DRY
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WHEN THE RICE IS COOL START TO MAKE THE ARANCINI. WET YOUR HANDS WITH WATER SO THAT THE RICE WILL NOT STICK ON THEM. PLACE SOME RICE, FLATTENED, ON THE PALM OF YOUR HAND
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ADD SOME MOZZARELLA CHEESE AND HAM IN THE CENTER OF THE RICE. TAKE MORE RICE AND COVER THE FILLING
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PRESSING WITH BOTH YOUR HANDS, MAKE SURE ALL THE FILLING IS COVERED BY THE RICE AND SHAPE THE ARANCINO. CONTINUE TO MAKE THE ARANCINI TILL YOU FINISHED ALL THE RICE
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IN A MEDIUM BOWL PLACE THE FLOUR, WATER AND SALT
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FORM A LIQUID BATTER
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IN A DISH, PLACE THE BREAD CRUMBS AND SALT, STIR
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PLACE THE ARANCINI IN THE FLOUR BATTER. ONE AT A TIME
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THEN PASS THEM FROM THE BREAD CRUMBS. MAKE SURE YOU COVERED ALL OF IT
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PUT THE ARANCINI TO FRY IN HOT FRYING OIL. COOK UNTIL THE ARANCINI ARE GOLDEN BROWN
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SERVE HOT. IN SICILY THE ARANCINI ARE EATEN AT ALL TIMES OF THE DAY!!! BUON APPETITO!!!