Arancini Sicilian Style (Sicilian Rice Balls)

My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 1  cup rice
• 4  cups boiling water, salted
• 1⁄4 lb  chopped beef
• 2  chicken livers
• 2  tablespoons olive oil
• 1  clove garlic
• 1⁄2 small onion, mnced
• 1⁄4 lb mushroom, sliced
• 2  tablespoons tomato paste
• 1  cup water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup butter
• 3  tablespoons  grated parmesan cheese or 3  tablespoons romano cheese
• 2  egg yolks
• 1  egg, lightly beaten
• 1  cup  breadcrumbs
• 1  cup olive oil

Directions

1. Wash rice and cook in 4 cups boiling, salted water until tender.
2. Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
3. Add mushrooms and cook 1 minute more.
4. Add tomato paste and 1 cup warm water and cook 30 minutes.
5. Add salt and pepper.
6. Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
7. To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
8. Mix rice well.
9. Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
10. Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
11. Can be served plain or with additional gravy.