Sicilian Arancini

1. In a saucepan over medium-low heat, bring the rice and water to a boil. Once at a boil, cover and reduce heat to low. Let simmer for 20 minutes (or until the water is absorbed). 
2. Remove the lid and stir in the parmesan, salt, and butter. 
3. Transfer to a parchment-lined sheet or bowl and let cool completely. 

1. Heat oil in a saucepan over medium heat. Add the onion, carrots, and celery. Saute until tender (about 6 minutes). If you want meat in your filling, which many recipes call for, you can add it here, browning it thoroughly. 
2. Add the wine and let it cook down, about 1 minute. 
3. Stir in the tomato puree and paste, reducing the heat slightly. Let cook, string occasionally, for 10 minutes. 
4. Add the peas and continue cooking, stiring as needed. 
5. Keep cooking until the sauce is no longer soupy. It should be a thick texture. 
6. Transfer to a bowl and let cool.

1. On a workable surface,  I used a mat, take the cooled rice and shape the rice balls by placing about 1 tablespoon of rice (in reality, I ended up 2-3 tablespoons) and shape it into a ball. Push a hole into one side where the filling will go. 
2. Place around 1 teaspoon of filling, or as much as will fit, plus a cube of mozzarella, into the hole. 
3. Gently close the ball around the filling, using extra rice if needed. 
4. Once they are all formed, get the oil heating in a large frypan that can hold 2 inches of oil. Heat the oil over medium-high, careful not to burn the oil. 
5. While the oil heats, get out two bowls. In one bowl, mix together the water, flour, eggs, and salt. In the other, add the breadcrumbs. You will be using these to bread your arancini. 
6. Roll each ball in the flour mix (it is very watery) and then the breadcrumbs. They should each be evenly coated. 
7. If they end up very soft you can pop them in the fridge to firm up. Otherwise, add them to the oil, several at a time, and cook for about 3 minutes. I flipped them over after 2 minutes and then cooked the other side for an additional 1 minute to get an even color. If you find them cooking too fast and browning, turn down the heat. They should be golden brown. 
8. Transfer them onto paper towels to absorb the excess oil. 
9. Eat!

Dipping sauce? You can eat them plain and sprinkled with a little parmesan, or with a sauce. Mariana is common. I used the leftover filling and it was pretty good.