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Arancini di Riso
Little Rice Balls
Preparation info
- Makes
24
rice balls - Difficulty
Easy
Appears in
Published 2012
“This is a Sicilian speciality, which is offered in bars and cafés as a small meal or snack. The rice is usually cooked specifically, though this version of mine can be made with leftover risotto. Made in smaller sizes, as here, they are ideal for party finger food.”
Ingredients
400 g 4 - salt and pepper
Method
Put the leftover risotto in a bowl, and add half of the beaten egg, some salt, pepper, a pinch of nutmeg and Parmesan. Mix well with wet hands, then shape into apricot-sized balls.
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