Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation, arancini di riso with ricotta, is from Trapani. To make arancini for 4, you'll need:
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (450 g) rice
- 1 pound (450 g) spinach
- 1/4 pound (110 g) freshly grated Parmigiano or aged Caciocavallo
- 2/3 pound (300 g) ricotta, put through a wire mesh strainer
- 5 eggs
- A packet of saffron (optional), dissolved in hot water
- Breadcrumbs
- Flour
- Salt
- Oil for frying
Preparation:
Clean the spinach, wash it well, and blanch it quickly in the water that stays stuck to the leaves; when it is well wilted remove it from the fire, and as soon as it has cooled enough that you can handle it, squeeze out most of the moisture and chop it. Combine it with the ricotta and a handful of the cheese.
Boil the rice until it reaches the al dente stage in abundant lightly salted water. Drain it and transfer it to a bowl. Season it with the remaining cheese, 2 eggs lightly beaten, and the saffron if you're using it. Mix well and let the mixture cool.
To make an arancino, take a heaping tablespoon of rice and flatten it out against the palm of your hand, cupping your palm to make a hollow. Fill the hollow with a tablespoon of the ricotta mixture and cover the filling with a little more rice, shaping the ball into an orange shape. Roll the arancino in flour and repeat the process, until all is used up.
Beat the remaining eggs, seasoning them with a pinch of salt, and dredge the arancini in them. Roll them in breadcrumbs and fry them until golden in hot oil. Drain them well and serve them either hot or warm.
Yield: 4 servings arancini di riso filled with ricotta.
Boil the rice until it reaches the al dente stage in abundant lightly salted water. Drain it and transfer it to a bowl. Season it with the remaining cheese, 2 eggs lightly beaten, and the saffron if you're using it. Mix well and let the mixture cool.
To make an arancino, take a heaping tablespoon of rice and flatten it out against the palm of your hand, cupping your palm to make a hollow. Fill the hollow with a tablespoon of the ricotta mixture and cover the filling with a little more rice, shaping the ball into an orange shape. Roll the arancino in flour and repeat the process, until all is used up.
Beat the remaining eggs, seasoning them with a pinch of salt, and dredge the arancini in them. Roll them in breadcrumbs and fry them until golden in hot oil. Drain them well and serve them either hot or warm.
Yield: 4 servings arancini di riso filled with ricotta.
