Rich Onion-Tomato Sauce and Grillo Arancini Rice Balls Recipe
This Rich Onion-Tomato Sauce and Grillo Arancini Rice Balls Recipe brings Sicilian-inspired comfort to your kitchen. Crispy rice balls meet a rich and sweet onion-tomato sauce.
Ingredients
- 1½ cups Arborio rice
- 3 cups vegetable broth
- ½ cup Grillo white wine
- 1 small onion finely chopped
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper120 grams mozzarella cheese cut into small cubes
- 2 tablespoons fresh parsley chopped½ cup all-purpose flour
- 2 large eggs
- 1½ cups fine breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups neutral oil for frying2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 garlic cloves minced
- 400 grams crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water
- 2 tablespoons fresh basil chopped
Instructions
Prepare the Broth
- Warm the vegetable broth in a saucepan over low heat. Keep it hot while preparing the rice. Warm broth helps the rice cook evenly. It also prevents the cooking temperature from dropping during the risotto process.
Cook the Onion and Rice
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft. Stir in Arborio rice and toast for two minutes. This helps the rice develop a deeper flavor.
Add the Grillo Wine
- Pour the Grillo wine into the rice and stir gently. Let it cook for two minutes until most liquid disappears. Add warm broth gradually while stirring often. Continue until the rice becomes tender but remains fairly firm.
Finish the Rice Mixture
- Remove the rice from the heat when it becomes thick and creamy. Stir in Parmesan, butter, salt, and black pepper. Spread the rice onto a wide baking sheet. Let it cool completely before shaping the arancini.
Make the Onion-Tomato Sauce
- Heat olive oil in a saucepan. Add chopped onion and cook slowly until soft and lightly golden. Add garlic and cook briefly. Stir in tomatoes, tomato paste, oregano, sugar, salt, pepper and water.
Simmer the Sauce
- Bring the sauce to a gentle simmer. Cook uncovered for 15 to 20 minutes. Stir occasionally until thick and rich. Add fresh basil near the end. Taste and adjust the seasoning before keeping the sauce warm.
Shape the Rice Balls
- Take a small handful of cold rice and flatten it gently. Place one mozzarella cube in the center. Add a little parsley. Cover with more rice and shape everything into a firm ball. Repeat with the remaining rice.
Coat the Arancini
- Place flour in one bowl and beaten eggs in another. Mix breadcrumbs with salt and pepper in a third bowl. Roll each rice ball through flour, then egg, and finally breadcrumbs. Press gently so the coating sticks well.
Fry the Rice Balls
- Heat oil to about 175°C or 350°F. Carefully lower a few arancini into the hot oil. Fry until golden brown and crisp, turning gently. Cook in small batches to keep the oil temperature steady.
Drain and Serve
- Transfer the cooked arancini to a wire rack or paper towels. Let them rest for several minutes before serving. Spoon warm onion-tomato sauce onto plates. Serve the crispy rice balls with extra sauce for dipping.
Notes
- Always cool the rice completely before shaping the arancini.
- Keep the tomato sauce thick so it does not make the crust soggy.
- Do not overfill the rice balls with mozzarella.
- Keep the frying oil close to 175°C for an even crust.
- Use vegetable broth for a vegetarian-friendly recipe.
- Add cooked peas for a classic Sicilian-style variation.
- Try smoked mozzarella for a deeper cheese flavor.
- Bake the breaded rice balls at 200°C for a lighter option.
- Use leftover risotto if it is thick, dry, and well chilled.
- Add a pinch of chili flakes to the sauce for extra heat.