Arancini (Sicilian Rice Balls)

By á-47394

This food is integral to the story of my wife's first visit to Italy and will always have a special place in our hearts. Having lived in Italy when I was young, I viewed arancini as a normal, though delicious, fast food option. Her first experience elevated this dish for me and we have since practiced to discover the perfect recipe.

Note that I start with cooked risotto, I'll post that recipe independently. there are also lots off good risotto recipes but for arancini you do want to somewhat overcook the risotto so it is a little less liquidy.

Ingredients

• 1 1/2 cups slightly overcooked risotto rice
• Pinch saffron
• 1/2 cup parsley, chopped
• 1/4 teaspoon nutmeg, grated
• 3 tablespoons butter
• 1/2 cup Parmesan cheese, grated
• 1/2 cup provola cheese, diced
• 2 eggs
• Salt and pepper to taste
• 1 egg, beaten
• Flour for coating
• Breadcrumbs for coating
• Oil for frying

Preparation

Step 1

Turn risotto into a bowl. Stir in parsley, nutmeg, butter, Parmesan cheese, provola cheese and the 2 eggs. Mix well. Season with salt and pepper.

With oiled hands, shape rice into balls the size of large walnuts. Roll first into beaten egg, then into breadcrumbs to coat well.

Deep-fry in hot, but not smoking, oil until golden. Drain on paper towels and serve immediately. If not ready to serve, they can be reheated in the oven which will crisp them.

Serves: 4 - 6

When you get very adept at making arancini, try stuffing them with a small piece of mozzarella cheese. Push a hole with your finger into each ball after shaping. Insert the cheese, then close the opening to hide the cheese. Sicilians sometimes stuff with meat and peas.