Little rice balls

Little rice balls

Arancini di riso

By
From
Simple Cooking
Makes
24
Photographer
Alastair Hendy

This is a Sicilian speciality, which is offered in bars and cafés as a small meal or snack. The rice is usually cooked specifically, and two versions are commonly offered, one filled with meat ragù, another with butter and mozzarella. They are the size of an orange, which is why they have the name arancini (little oranges). The fashion has spread all over Italy and abroad as well. This version of mine can be made with leftover risotto, even a black risotto made with cuttlefish ink. Made in smaller sizes, as here, they are ideal for party finger food.

Ingredients

Quantity Ingredient
400g leftover risotto of any kind
4 eggs, beaten
salt
nutmeg, freshly grated
50g parmesan, freshly grated
100g dried white breadcrumbs
vegetable oil, for shallow- or deep-frying
pepper

Method

  1. Put the leftover risotto in a bowl, and add half of the egg mixture, some salt, pepper, a pinch of nutmeg and Parmesan. Mix well with wet hands, then shape into apricot-sized balls.
  2. Place the remaining beaten egg on one plate and the breadcrumbs on another. Roll the rice balls first in the egg, then in the breadcrumbs, then shallow- or deep-fry in hot oil on all sides until golden, about 5 minutes or so. Drain on kitchen paper, and serve warm or cold.

To make dried breadcrumbs

  • To make dried breadcrumbs, first cut the crusts off some leftover bread, and let it dry in a 160ºC oven until crisp and crunchy. Put in a processor and blend to crumbs – or wrap in a tea towel, and beat to crumbs with a mallet or rolling pin.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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