Arancini are said to have been introduced into Sicily in the tenth century by the Arabs. At this time they were simply known as rice balls; the name arancini was coined due to the resemblance of the balls to the Sicilian orange of the same name. As with most Italian dishes, there is much regional variation when it comes to the filing of arancini. Some contain a ragu and others remain meat-free, but whatever you choose they are one of the tastiest ways to use up leftover risotto. Arancini are normally served as antipasti but can also be served as a starter; they also make fantastic finger food at a party (just be sure to make them bite size).
This amount of rice will make around 12 arancini. If you are using leftover risotto, skip the first three steps.
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