Though arancini are iconically Italian, they owe their invention back in the 10th century to the Arabs who first brought rice to Sicily. Panna Cooking's version is crisp and golden on the outside, with savory lamb and melty cheese in the middle: http://bit.ly/CrispArancini | HISTORY
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Cheesy Italian Arancini Balls {Italian Rice Balls}
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Arancini with ragu Rice 4 ½ cups Arborio rice 10 cups broth 4 tbsp butter 1 cup grated Pecorino or Parmesan 2 tsp saffron (or 1 tsp turmeric) 2 tsp salt Ragù 2 tbsp olive oil 2 onions, diced 1 ½ lb ground beef 1 cup red wine (optional) 2 cups tomato passata 4 tbsp tomato paste 1 cup peas Salt & pepper Center 8 oz mozzarella cubes Breading 2 cups flour 4–6 eggs, beaten 4 cups breadcrumbs vegetable oil for frying Rice: Cook in broth saffron salt until absorbed. Stir in butter cheese. Cool spread o
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Leftover rice has never tasted better. Arancini are Italian rice balls that are crisp on the outside with a creamy, cheesy center. Coated in breadcrumbs and fried, they are a delicious snack served with marinara or as an antipasto. We love serving these with a simple salad. They are made many different ways (often starting with risotto) and with all sorts of different fillings but we make them with just plain old rice and keep the filling super simple. This recipe can be a jumping off point. Fee
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