Arancini, are these famous rice balls for the poor that Sicilian mamas concoct with risotto leftovers. Having become ultra popular, they are pimped for Xmas with a good dose of truffles. Wonderfully snobbish!
Preparation time: 30 minutes
Cooking time: 30 minutes
For 4 persons
Chisel the onion and pan fry it in olive oil.
When the onion becomes translucid, add the rice.
Cook and stir with a wooden spoon until it becomes translucid.
Pour the white wine on the rice and cook on an average flame while stirring until it’s absorbed by the rice.
Over an average flame, add the vegetable broth, ladle by ladle, waiting each time for it to be absorbed by the rice before adding more.
Stir regularly while it’s cooking.
Once the broth is absorbed and off the fire, add the truffle slivers and the parmesan. Leave as such without stirring for 2 minutes
Mix, rectify the seasoning if need be and allow to sit for another 1 minute.
Pour the risotto in a dish, cover with transparent film and leave in a cool place (the risotto must be totally cooled down).
Once the risotto is nice and cold, add the burrata and mix.
Prepare a salad bowl filled with water on your kitchen counter to facilitate forming balls.
Prepare 3 bowls: 1 bowl of flour; 1 bowl with fork-beaten eggs; 1 bowl of breading
Moisten your hands.
Form a ball in your hands by more or less crushing the rice (ball of average size, about 8-10 cm in diameter)
Pass each ball of rice successively in the flour, the egg then the breading. Proceed the same way with all the rice balls and place them in a plate as you go along.
Leave in a fresh place until cooking time. Heat frying oil at 180°C in a deep pan.
Fry the arancini, and drain on absorbing papier until they are nice and golden. To be enjoyed warm.
Discover also the recipe of th naan from season