Posts Tagged ‘suppli’

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.”


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


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!

Rice Croquettes/ Suppli di Riso

In Cheese, Entertaining, Main meals, Rice, Snacks on January 20, 2012 at 12:07 am

I’ve actually run out of bandwidth this month, so will probably be paying penalties in my next phone bill ($2 per GB) but oh well. It’s the holidays, and I’ve been much worse about posting than I wanted to be.

I’ve been wanting to make croquettes since last Christmas, when I found a recipe for pear shaped potato croquettes. I’ve still never made those, but the recipe for these croquettes comes from that beautiful regional Italian cookbook I keep talking about. They are simple (albeit messy) to make, and delicious as they come! I think they would make a good entree or party starter, as they can be served hot out of the deep fryer, or else at room temperature.

According to the blurb in the cookbook, Rice Croquettes or Suppli di Riso are “one of the favourite dishes in Latium. The croquettes are also typical of Sicily where they are known as ‘arancini di riso’ (rice oranges). They may be round or oval in shape, and are excellent for picnics and parties.”


2 tbsp butter

1 2/3 cup short grain rice, preferably arborio

3 generous cups of vegetable broth/stock

6 tbsp grated parmesan (I omitted this, as can’t afford to buy parmesan currently)

salt and pepper

1 egg yolk, beaten

185g cheese, diced (I used left over cheese slices)

1 egg, beaten

1 1/2 cup fine breadcrumbs

oil for deep frying (or just use your deep fryer, like I did)

1. Melt butter in sauce pan and fry over high heat for a few minutes. Bring stock to the boil in another saucepan. Add it to the rice a little at a time (over med-low heat), stirring until absorbed for about 15 mins. Add parmesan, season and turn onto a board for rice to cool.

2. When rice is cold, thoroughly mix in the egg yolk. Form rice into balls with your hands, roughly the size of an egg. Push a hole in the centre and stuff with cheese. Close off with more rice if necessary. Roll ball in egg yolk, then in breadcrumbs.

3. Either heat oil in saucepan for deep frying, or use your deep fryer on the 190 degree setting. Drop balls in oil and deep fry until golden brown. Drain on paper towels. Balls can be served immediately or eaten at room temperature.

(Note: Deep fryers always look a bit gross, but I can assure mine is actually pretty decent and not as dirty as it looks)

Hehe, the last one I made was a bit bigger than the rest....

Hmmm….speaking of deep fried things. These resemble the deep fried ice cream ball I ate yesterday at the Waiuku Fish and Chip shop with my friend Theresa (which was delicious by the way) – perhaps that was a subconscious influence when I decided to make these today?