It is usual in Sicily arancine eat the day of Saint Lucia.
Ingredients
500 grams of rice
1 envelope of saffron
30 g butter
1.5 l of light broth
Salt and pepper
50 g grated cheese
For filling:
100 grams of cooked ham, diced
100 grams of cheese cake
50 g butter
Toast the rice in butter and complete the cooking by adding the necessary broth and saffron risotto to obtain a rather dry. Once cooled season with grated cheese, salt and pepper and mix well. Mettetene a generous spoonful in one hand and flatten against the palm so as to obtain a hollow center. Fill the cavity with a piece of butter, a few cubes of cheese and ham, cover everything with a little rice and shaped in the form of a small orange elongated (by tradition have an oval shape to distinguish them from those with the filling meat). This is the "critical step" to get a real arancini Palermo >>
History
The arancini seems to have been imported by the Arabs who used to eat, and saffron rice flavored with herbs and meat. He imagines that the arancini was used as take-away food because of its crisp coating.
Arancini can either cook or meat or butter. Of course we need different ingredients.
