Arancini, italian fried rice balls

Arancini (literally "little oranges") are one of the most typical recipes of Sicilian cuisine. These are fried rice balls with various fillings (meat or cheese, mainly). The shape and the orange color they take thanks to the addition of saffron give them name.

In this recipe we will make a cheese and ham filling although they can be made of many types. 

INGREDIENTS (about 12-20 arancini, according to the size you want to make) : 

• Rice (1 cup) 
• Chicken broth (3 cups)
• Grated parmesan cheese (half a cup)*
• a few strands of saffron 
• 1 tablespoon butter 
• Salt

For the batter and frying

• eggs 
• breadcrumbs
• wheat flour
• salt
• Olive or vegetable oil (sunflower, canola, corn etc)

For the filling

• 50 grams (1.8 oz) of prosciutto
• 50 grams (1.8 oz) of mozzarella cheese

* Parmesan cheese use to be a bit expensive. You can lower price using another cheaper one like grana padano or even cheddar.

First we have to prepare the rice. 

In a  pan we will combine the chicken broth with the saffron and we will bring to the boiling point. Then we'll pour the rice, the spoonful of butter and the salt. If you have bought the chicken broth will contain salt and therefore we must be cautious if we season it.

We lower the fire and stir for about 20 minutes. We take the already cooked rice to a bowl and mix with Parmesan cheese (half a cup of cheese). On mix crack an egg and stir well. We let cool. 

Now let's fry the arancini. 

First we prepare three dishes: one with wheat flour, the second with beaten egg with a pinch of salt and the third with breadcrumbs. 

We moisten our hands so that they do not stick. Take a handful, more or less the size of a ping pong ball.

We cast on a table and spread. At center place a little mozzarella cheese and ham cut into small pieces. With the amounts that I have indicated we can make about 12-15 arancine, so we will have to dose the ingredients if we do not want to make short. If you want to make more, simply make balls smaller but never more than 20.

Now we will close the rice dough on the filling to make a ball, as round  as possible. We flour. Shake off excess flour and dip well in the egg. 

Next we move on to the breadcrumbs and roll on it. When we finish to batter all the balls we can fry them. 

Pour a good amount of oil in a pan and fry at medium temperature until crispy and golden.  Fry few quantities at the same time.

They are served hot, optionally with some sauce (tomato or similar).