Monday, June 29, 2009
Gli arancini di riso
This Sicilian recipe may take a bit of time to make but it's worth it
Time: 50 mins
Ingredients for 15 arancini:
500 gms riso arborio (risotto rice)
1 small packet of saffron
150gms mozzarella cubed
350 gr. Minced meat (mix beef , and pork)
150 gr. Small peas
200 gr. Tomato sauce
150 gr. Grated cheese
200 gr. flour
400 gr. breadcrumbs
Salt and pepper
Boil the rice in a pan of salted water adding the pack of saffron when it reaches boiling.
When the water has boiled and turned yellow thanks to the saffron, add one or two tablespoons of oil and also add the grated cheese.
Mix and let the rice stand while you make the filling.
Fry the minced meat and add salt and pepper.
Add the tomato sauce and the pre boiled peas until you have a rather dense sauce.
Let simmer for about 15 mins.
Now that the rice has cooled, shape it into about 15 roundish shapes and with the help of a teaspoon insert the sauce and a piece of mozzarella in the middle, add more rice to close the 'hole' and form into a pyramid or egg shape.
Roll the arancini in the flower, the beaten egg and then in the breadcrumbs.
Fry until golden
They can be eaten hot or cold but when hot, the melted mozzarella inside tastes great.