My mother Lina’s Arancini are the best I have tasted, so I can’t take any credit for this recipe, but they are so delicious I wanted to share it with you.
2 cups of Arborio rice
2 garlic cloves, finely chopped
1 brown onion, finely chopped
2 boiled eggs
1 cup of cooked peas
1/2 cup of grated mozzarella cheese
3 cups of fine dried bread crumbs
1/4kg mince pork
720ml tomato purée
1 teaspoon sugar
Extra light oil to deep fry
Sea salt flakes and ground black pepper
4 tablespoons extra virgin olive oil
Heat oil in a medium saucepan, sauté onion and garlic over medium heat until golden brown (approx. 4 minutes). Add pork mince to the saucepan and cook for a further 5 minutes, then add the puréed tomatoes and sugar. Season the mixture with salt, pepper. Cook for 30-40 minutes then set aside to cool.
Boil peas, once cooked set aside in a bowl to cool.
Boil eggs until hard, remove shell, and slice then set aside in a bowl to cool.
While the pork is cooking cook the rice until tender. Once cooked set aside without draining (as it needs to remain sticky). In a large bowl combine two heaped spoonfuls of the cooled pork mixture and rice, adding breadcrumbs if it's too wet to handle.
Place cooked peas, mozzarella, eggs, pork mince in separate bowls.
In the palm of your hands roll half a cup of rice mixture into a ball, make a well and stuff the middle with peas, mozzarella, sliced egg, and pork mixture, and shape into a pyramid shape.
Gently roll each Arancini in the breadcrumbs and place on a tray.
Pour extra light olive oil into a saucepan until one third full. Over a high heat (180 C) place Arancini 2 at a time into hot oil for 4-5 minutes, turning the Arancini throughout the cooking so they are evenly brown.
Place on a paper towel to drain oil and serve hot.