Arancini (Sicilian Rice Balls)

You must use risotto rice for this recipe. A fluffy long-grain rice will not adhere when you shape the balls.

• 1 1/2 cups 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

METHOD

Boil rice in lightly salted water with saffron until rice is dry and tender.

Turn 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 beadcrumbs 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

This recipe from www.inmamaskitchen.com

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.

article on Sicilian cooking           Sicilian recipes

 

 

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