Arancini
This delicious Sicilian street food is a great use of your leftover risotto. The risotto needs to have had saffron added it to it. Don't be tempted to use any other type of rice for these as they need the heavy starch of risotto to help form the lovely crust.
Ingredients
- 4 cups roughly, of leftover, chilled risotto
- 1 medium onion, finely chopped
- 1 pound ground beef or veal
- 1 14oz can diced tomatoes
- 3/4 cup fresh or frozen peas
- freshly ground pepper
- salt to taste
- 4 oz mozzarella cheese, small dice or shredded
- 4 tbsp chopped fresh basil
- 1 1/2 cups breadcrumbs
- 1 pinch saffron dissolved in 1 tbsp warm water
- 2-3 eggs beaten
- canola, vegetable, or avocado oil for frying
Instructions
- In a large skillet, add about a tablespoon of oil and onion. Cook over medium heat and stir often until the onion is soft, about 10 minutes. Add the ground meat and stir to break it up until it is cooked through. Add the tomatoes, salt and pepper to the skillet and stir. Add the peas. Continue to simmer over medium-low heat for about 10 more minutes to allow the flavors to infuse. Turn off the heat and set aside until cool.
- In a large bowl, beat the eggs. Add the saffron liquid into the eggs and set aside. Ready the mozzarella cheese, and also your meat mixture nearby. Place the breadcrumbs into a shallow dish and set aside as well. Prepare a baking sheet with parchment or wax paper.
- Remove your leftover risotto from the refrigerator. Scoop some of the risotto into your palm and make a hollow with your thumb large enough to hold about two tablespoons of the meat mixture, some shredded or cubed mozzarella, and a little bit of basil.
- Cover with a bit more rice and shape into a compact ball about the size of a small orange. Roll the "oranges" in the egg mixture, then coat with breadcrumbs. Place it on the prepared baking sheet. Continue until all of the risotto is used.
- Heat the oil in a dutch oven or other heavy-bottomed pan to about 360°. You'll know it's ready if you put the end of a wooden spoon in the oil and it bubbles around the spoon handle.
- Deep-fry the arancini, a few at a time, being careful not to overcrowd the pan. Watch them carefully, turning them if necessary to get all sides golden brown. Drain on a paper towel. Serve hot or at room temperature.
