elvisbreakfastkatrina

Saffron Series III: arancine di riso

In Cheese, Egg, Main meals, Rice on August 1, 2012 at 12:24 pm

 

Continuing with my saffron posts, here is a recipe for a delicious snack/main meal which is very similar to a post I made a while back about suppli, except that here we have the Sicilian variation arancine.

According to Maxine Clark; “These crisp balls, stuffed with leftover meat ragu (or in my case, cheese) are eaten as street food in Sicily. However, when made cocktail snack size, they are perfect to serve with drinks. Unlike making a true risotto, you want to overcook the rice to make it really stick together. The mixture should be very thick before it is cooled and can be made with leftover risotto.”

Ingredients:

75g butter

1 onion, finely chopped

150 ml dry white wine

275 risotto rice

900 ml vegetable or chicken stock

8 saffron threads or 1/4 tsp powdered saffron

25g parmesan cheese

1 small egg

250g meat ragu or cheese or some other filling

salt and pepper

oil, for deep frying

coating:

100g plain flour

2 large eggs, beaten

125g dired white breadcrumbs

 

deep fryer

 

Melt the butter in a large, heavy saucepan and add the onion. Cook gently for 10 minutes until soft and golden but not browned. Pour in the wine and boil hard until reduced and almost disappeared. Stir in the rice and coat with the butter and wine. Add a ladle of stock and add the saffron and simmer, stirring until absorbed. Continue adding the stock until all the stock has been absorbed. The rice should be very tender, thick and golden.

Taste and season well and stir in the parmesan. Lightly whisk the egg and beat in the risotto. Spread out on a plate and let cool completely, about an hour. Take 1 tablespoon cold risotto, and with damp hands spread out onto one palm. Mound a small teaspoon of filling in the centre. Take another tablespoon of risotto and enclose filling. Roll and smooth between hands to form a perfect ball. Alternatively, make a cone shape with a rounded end. Continue until all the risotto and filling has been used.

To make coating, put the flour on a plate, the beaten egg in a shallow dish and the breadcrumbs in another. Roll the arancine in the flour, then the egg and then the breadcrumbs until evenly coated. At this stage, they can be covered and left in the refrigerator for up to a day.

Het up oil or fat in a deep fryer to 180 degrees. Fry a few arancine at a time until coating is golden, around 3-5 minutes (mine were a bit quicker). Drain on paper towels and serve immediately. However, I have eaten them cold and they were also fine…depends on how fussy you are!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: