Arancini di Riso (Rice Croquettes). Kosher salt and freshly ground black pepper Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Kosher salt and freshly ground black pepper Great recipe for Arancini di Riso (Rice Croquettes). I wanted to think of another way than spaghetti to use up the tomato sauce.
I wanted to think of another way than spaghetti to use up the tomato sauce. You can eat the filling as it is, so just make sure not to burn your arancini. When they get cold, heat them up in the oven before serving – the cheese will be so soft. You can have Arancini di Riso (Rice Croquettes) using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Arancini di Riso (Rice Croquettes)
- You need 320 grams of Hot cooked white rice.
- Prepare 2 slice of Ham.
- You need 40 grams of Natural cheese.
- You need 300 grams of Tomato sauce.
- It’s 1 of Egg.
- It’s 1 of Cake flour・panko.
- Prepare 1 of Oil for deep-frying.
Mince the shallot (or onion), and crush and mince the garlic. Add the stock, a little bit at a time, and stir every minute or so. Gli arancini di Donna Rachele – Sapori di Sicilia. With Luca Zingaretti, Katharina Böhm, Cesare Bocci, Isabell Sollman.
Arancini di Riso (Rice Croquettes) step by step
- Dice the ham into 5 mm square pieces. Also dice the cheese into 1.5 cm cubes..
- Put the warm cooked rice into a bowl. Add the tomato sauce and mix until even. Also add the ham and continue to mix..
- Divide the mixture from Step 2 into sixths. Set it aside for the flavors to blend together..
- Beat the eggs in a deep bowl. Prepare the cake flour and panko separately in their own bowls..
- With your hand, take 1/6 of the rice from Step 3. Press the cheese into the middle and squeeze to make a rice ball. Repeat to make 6 rice balls..
- As if making croquettes, dredge the rice balls with cake flour → beaten eggs → panko in this order..
- Pour in a decent amount of oil (for deep-frying) and heat until it's about 170℃. Place the dredged rice balls inside..
- Roll the balls around in the oil and deep-fry until they are golden brown. Enjoy..
Montalbano must solve a murder case before the New Year's end dinner. While rice grown in northern Italy has entirely separate origins, Sicily's agricultural evolution mirrors that of Spain. Early variations of arancini lacked the crispy breadcrumb crust, which evolved to make the croquettes more portable. They stayed intact when taken on hunting excursions or into farmers' fields. Arancini or arancine, if you eat one in Rome, it doesn't matter from which city you hail: the Romans stole rice balls from Sicily.
