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Sicilian Arancini

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Level: Hard

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Description

Arancini is traditionally Sicilian street food, but you can find these bad boys around mainland Italy as well. Arancini are crispy fried rice cones with a cheesy, tasty filling inside.You can store arancini up to 3 months in the freezer before frying.

Ingredients

  • 3 cups Chicken Broth, Low-Sodium
  • 1 cup Arborio Rice (Italian Short-grain Rice)
  • 2 Tablespoons Pine Nuts, Toasted
  • 2 ounces, weight Shredded Fontina Cheese
  • 2 ounces, fluid Shredded Mozzarella Cheese
  • 2 Tablespoons Chopped Fresh Parsley
  • 2  Eggs
  • 2 ounces, weight Parmesan Cheese
  • 1-½ ounce, weight Breadcrumbs, Divided
  • Vegetable Oil, For Frying
  • Salt To Taste

Preparation

Bring broth and a pinch of salt to a boil in a saucepan over medium heat. Mix in rice. Reduce heat and simmer rice until tender, about 20 minutes. Spread on a baking sheet (with baking paper) and let rice cool completely.

Combine pine nuts, fontina cheese, mozzarella and parsley in a bowl. Set aside.

Beat eggs in a bowl. Add cooled rice, Parmesan and 2/3 cup breadcrumbs. Shape mixture into about 16 balls.

Press your finger into the centre of each rice ball and insert 2 teaspoons mozzarella mixture. Pinch the rice where the filling is to enclose. Form a cone with the balls, roll in the breadcrumbs and place on a baking sheet. Cover and refrigerate, at least 1 hour or overnight. This will help to keep the form of arancini while frying.

Heat 1/2 inch vegetable oil in a large saucepan or fryer until hot (test by putting in a piece of potato or any other vegetable around you). Fry arancini, turning, until golden brown on all sides, about 4 minutes. Remove using a slotted spoon and drain on paper towels. Season with some salt and serve.

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