Arancini is the perfect Italian starter or even a main if you want 2 or more. In this recipe I have served the arancini on a bed of arriabbata sauce that I made in part 1. The dish gets its name because it resembles a lemon in shape and is a fusion Italian dish with roots in the Moor occupation going back to the 12th Century.
Don’t miss my other 9 Italian recipes that are part of the new summer 2022 series.
Part One – ARRIABBATA SAUCE
Part Two – CAPRESE SALAD
Part Three – ARINCINI
Part Four – TAPANADE
Part Five – POLENTA CHIPS
Part Six – BRUSCHETTA
Part Seven – PASTA
Part Eight – RAVIOLI
Part Nine – TIRIMASU
Part Ten – To be announced …
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INGREDIENTS
Arborio Rice – 3 cups
Vegetable Stock – 1.3 litres (to boil the rice)
Salt to taste
Chilli Flakes to taste
Bread Crumbs – 200g
Eggs – 5 (only 1 yoke, I used the 4 remaining yokes for the pasta in part )
Black Pepper to taste
I also like to add any Scraps left over from other Italian dishes
Fresh Basil – small handful
Mazarella Cheese – 1.5 balls
Italian Hard Cheese – 70g
Lemon Zest – ½ lemon
Olive Oil – a dash
Veg Oil for deep frying