Island treasures
FILLED RISOTTO CROQUETTES
Arancini di riso
When you’re food shopping in Sicily, everywhere you turn you will see arancini. They come in a multitude of sizes and with a wide variety of fillings. Experiment to find your own favourite.
MAKES 8–12
• 250g Arborio rice
• A generous pinch of saffron strands
• 100g freshly grated Pecorino cheese
• 100g young Pecorino cheese, cut into cubes
• 100g cooked ham, cut into cubes
• 100g passata, mixed with two crushed garlic cloves
• A handful of flat-leaf parsley, freshly chopped
• 3 tbsps Italian ‘OO’ flour
• 2 large eggs, lightly beaten
• 150g dried breadcrumbs
• Olive oil or groundnut oil, for frying
• Sea salt and freshly ground black pepper
1. Cook the rice in salted water for approximately 10 minutes. Add the saffron and continue to cook for 8 more minutes until sticky. Drain and place the rice onto baking parchment-lined baking sheets, spreading the rice out to a thickness of 1cm.
2. Place a 6cm round cutter or a tumbler over the surface of the rice to create individual portions. Allow the rice to cool.
Place the grated cheese, cubed cheese, ham, one teaspoon of the passata and some parsley on each of
