Arancini di Riso
(Rice 'Oranges') Recipe

Origin: Italy      Period: Traditional

This is a classic Sicilian dish for orange-sized rice balls filled with egg and a chicken giblet, veal and garden pea sauce.

Ingredients:

1/2 onion, finely sliced
3 tbsp olive oil
70g butter
150g fresh garden peas, shelled
100g chicken giblets, finely chopped
100g lean veal, finely chopped
2 tbsp tomato purée
1 celery stick, finely chopped
3 basil leaves, finely torn
100ml meat stock
300g rice
50g plain flour
50g dry breadcrumbs
oil for deep frying
4 eggs
3 tbsp freshly-grated Parmesan cheese
1 tbsp fresh parsley, finely chopped
1 pinch of saffron
salt and freshly-ground black pepper, to taste

Arancini di Riso
(Rice 'Oranges') Preparation:

Method:

Combine the olive oil and 20g butter in a frying pan and use to cook the onion for about 5 minutes, or until soft. Stir in the veal and chicken giblets and fry for 2 minutes before adding the peas. Cook for a few minutes more then whisk together the tomato purée and 100ml of hot water and when smooth pour into the pan. Bring to a simmer then add the celery and basil. Finally add the meat stock and season to taste with salt and black pepper. Return to a simmer and cook for 5 minutes then take off the heat and set aside.

In the meantime, bring a pan of water to a boil and use to boil 2 egg for 10 minutes, until hard-boiled. Bring a small pan of salted water to a boil, add the rice to this and cook for about 15 minutes, or until al dente. Drain and transfer the rice to a serving dish then fluff with a fork and set aside to cool. When the eggs are done allow to cool then peel and finely chop.

When the rice is cold add the remaining butter, the cheese and 1 beaten egg. Mix together and form the mixture into balls the size of small oranges. For cavities in the centre of each ball and fill with a little of the meat sauce along with small pieces of the boiled egg. Close the hole with more of the rice mixture. Continue until all the rice has been used up.

When done, beat the remaining egg in a bowl and dip the arancini one by one into this before coating in flour. Heat oil to a depth of about 4cm in a wok and when hot use to fry the arancini until golden, turning frequently to ensure even cooking.

Remove with a slotted spoon, drain on kitchen paper then arrange on a serving plate. Heat any of the remaining sauce, drizzle over the top of the dish and serve.

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