Arancini are Italian rice balls that are stuffed, coated with bread crumbs and deep fried, and are a staple of Sicilian cuisine،its also similar to the arabic dish in the Levantine cuisine the kibbeh.
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
½ cup dry white wine
2 ½ cups boiling chicken stock
½ cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
½ cup finely grated Parmesan cheese
1 egg, beaten
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
½ cup all-purpose flour
1 cup dry bread crumbs
How to make
Heat the olive oil, Add onion and garlic, and cook, stirring until onion is soft.
Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated.
Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham.
Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese.
Transfer the risotto to a bowl, and allow to cool.
Stir the beaten egg into the risotto.
Whisk together the remaining egg and milk with a fork in a bowl. For each ball, roll 2 tablespoons of the risotto into a ball.
Press a piece of the mozzarella cheese into the center, and roll to enclose.
Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Fry the balls in small batches until evenly golden, turning as needed.
Drain on paper towels.