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.

3. Place the grated cheese, cubed cheese, ham, one teaspoon of the passata and some parsley on each of the rice rounds. Season well.

4. Using a palette knife, lift the rounds off the baking sheets and form them into balls, carefully sealing in the filling. Place the round in the palm of your hand like a nest and squeeze gently to seal.

5. Dip the rounds in the flour, egg and breadcrumbs and deep fry in plenty of oil until golden. Lift out of the oil and drain on paper towels. Arancini are best served warm.