I’m sure you will love this recipe from Sicily.
Actually there are many versions of this Sicilian specialty, so why not try them all and then choose the one you prefer?Ingredients: 1 ½ litre meat stock; 1 packet saffron; 60 g butter; 60 g Parmesan cheese; 1 egg; 300 g rice; 1 onion; 100 g ground veal; 100 g chicken livers; 1 tablespoon tomato paste; 150 g peas; 1 mozzarella; salt and pepper.
Preparation: bring the stock to the boil (1 litre will do), add the rice and cook until all the stock has been absorbed.
2.
Add one or two ladle of leftover stock (remember to melt saffron in it) and cook until done.
Next add butter, Parmesan cheese, one egg, salt and pepper and stir for a while.
At this point put the rice in the fridge for a couple of hours.
In the meanwhile prepare the filling.
Start by chopping and frying the onion.
Done this, add ground veal, chicken livers and let cook until golden.
Add a tablespoon of tomato and 1/2 cup of water.
Cook peas and keep them aside.
Next wet your hands with cold water then start by picking up a handful of the rice mixture.
Now cup your hand and push the rice in and around your hand to make a mould for the filling.
Place the meat, peas and a cube of mozzarella in the mould and then press a bit of rice on it to seal the arancino.
Coat with the beaten egg, breadcrumbs and place in the fridge for two hours.
Take the arancini out of the fridge and fry in hot oil till golden and crispy.