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ARANCINI

First Dish

Rice arancini, the jewel of Sicilian cooking, are small balls that can be eaten as a snack or even as a main course.

INGREDIENTS

Sachet saffron

1

Butter

30 g

Vialone nano rice

500 g

Salt

1 pinch

Water

1.2 l

Grated mature caciocavallo cheese

100 g

For the ragout filling

Salt

to taste

Black pepper

to taste

Onion

1/2

Virgilio butter

25 g

Minced pork

100g

Extra virgin olive oil

as required

Tomato passata

200 ml

Peas

80 g

Fresh caciocavallo

50 g

Red wine

50 ml

For the prosciutto filling

Cooked ham in a single slice

30 g

Mozzarella

60 g

For the batter

00 flour

200 g

Salt

1 pinch

Water

300 ml

For coating and frying

Breadcrumbs

as required

Sunflower oil

as required

Rice arancini, the jewel of Sicilian cooking, are small balls that can be eaten as a snack or an appetiser, a first course or even a main. In Sicily they're available everywhere at any time of day, always hot and fragrant.

To make the arancini, start by boiling the rice in 1.2 litres of salted water; when the rice is cooked, the water should be completely absorbed. Cook for about 15 minutes, then dissolve the saffron in a little hot water and add to the cooked rice. Add the butter cut into chunks. Now add the grated cheese and mix well to combine; turn the rice out onto a large, shallow tray and cover with cling film. Allow to cool completely, then leave out of the fridge for a couple of hours.

Meanwhile make the ragout: peel and finely chop the onion. Sweat the onion with 2 tbsp olive oil and the butter, then add the minced meat; turn the heat up to brown, then add the wine and allow to evaporate. Now add the passata, season with salt and pepper to taste, cover and cook on a low heat for at least 20 minutes. Halfway through the cooking time, add the peas. While this is cooking, cut the caciocavallo, mozzarella and ham into cubes. All your fillings are ready.

When the rice is completely cool, make the arancini; keep a bowl of water nearby to wet your hands. Take a couple of spoonfuls of rice (approx 120 g), press into your palm to make a bowl shape and place a spoonful of ragout inside, with a couple of cubes of cheese. Close the base of the arancino and shape so the top is pointed: you can make all the ragout ones this shape. For the ham filling, fill each ball (approx 130 g of rice) with cubes of ham and mozzarella. This filling is traditionally known as "al burro". Now all your arancini are made, prepare the batter: place the sieved flour and a pinch of salt in a bowl, and slowly trickle in the water. Mix thoroughly with a whisk to prevent lumps.

Now dip the arancini in the batter, ensuring they are completely covered before rolling them in breadcrumbs. Heat the oil in a small pan to a temperature of 170°C; fry one or maximum two arancini at a time to prevent the oil cooling; when they are golden, place on a tray lined with kitchen paper. Enjoy your arancini while they're hot!

Buon appetito!