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Arancini

AdventureFood's picture
fried rice balls filled with mozzarella
Ingredients
  Carnaroli rice/Arborio rice 300 Gram
  Vegetable oil 2 Cup (32 tbs) (For deep frying)
  Chicken stock 750 Milliliter
  Tomato juice 250 Milliliter
  Butter 1 Tablespoon
  Chopped garlic 1 Teaspoon
  Strands of saffron 5
  White wine 200 Milliliter
  Grated parmesan 50 Gram
  Fresh mozzarella 150 Gram, cut in 1 cm cubes
  Dried breadcrumbs 1 Cup (16 tbs)
  Salt To Taste
Directions

1. Saute garlic and rice in a large pan for one minute
2. Add white wine, saffron and half the stock and simmer until liquid is absorbed
3. Add the rest of the stock, tomato juice and about 1 tsp salt and stir until the liquid is absorbed again
4. stir in Parmesan and remove to a bowl until cool enough to handle
5. divide the risotto into approximately 3 tbsp portions. form the portions into ball shapes.
6. Press a hole into the center of each risotto ball and stuff the center with a mozzarella cube
7. Close the risotto around the cheese and roll in breadcrumbs
8. Deep fry in vegetable oil until golden brown

Serve with arrabiata sauce and fresh basil

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Snack
Taste: 
Savory
Ingredient: 
Rice
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4
Story
this is a restaurant style variation of the great rice snacks you get in palermo. you can read about them in my street cuisine blog here: http://streetcuisine.blogspot.com/2008/08/arancini-at-palermo-train-station.html

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1 Comment

shantihhh's picture
I love this Sicilian speciality of stuffed rice balls. The taste and texture of Arboio rice makes them simply heavenly! hey are easy to make at homewithvaiousfillings, but the glorious atmosphere f Palermo is missing! Shanti/Mary-Anne