Arancini (risotto fritters filled with mozzarella) – Sicilia
Mini risotto fritters filled with mozzarella, perfect for parties. Quick and easy recipe from Sicilian cuisine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.livingalifeincolour.com.
Cooking tools:
- Kitchen scale
- Pepper mill
- Stove
- Saucepan
- Skillet
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Measuring spoon
- Measuring cup
- Grater
- Fork
- Plate
- Paper towel
- Spoon
Ingredients
- 1 litre water
- 300 grams risotto rice
- ⅛ teaspoon saffron
- 50 grams butter
- 15 mls extra virgin olive oil
- 1 egg , beaten
- 50 grams Parmigiano-Reggiano cheese , finely grated
- 25 grams butter
- 15 mls olive oil
- ¼ onion , skinned, end removed, and finely chopped
- 75 grams ground beef , pork , or veal or a mixture of the three
- 40 grams peas , shelled
- 2 teaspoons tomato paste
- 25 ml red wine
- 5 grams flat leaf parsley , leaves removed, washed, dried, and finely chopped
- 25 grams prosciutto or ham cut into small pieces
- 1 ball (about 125 gms) mozzarella torn into pieces
- 150 grams plain flour
- 2 eggs, beaten
- 250 grams bread crumbs
- 500 mls olive oil for frying
- Sea salt
- Freshly ground pepper
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