Name: Arancini di Riso (Little Rice Balls)
Yield: Makes 24 rice balls
Cuisine: Italian
Ingredients: 400 g leftover risotto of any kind; vegetable oil, for shallow- or deep-frying; salt and pepper; freshly grated nutmeg; 4 eggs, beaten; 100 g dried white breadcrumbs; 50 g Parmesan, grated

Preparation info

Makes
24
rice balls

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a Sicilian speciality, which is offered in bars and cafés as a small meal or snack. The rice is usually cooked specifically, though this version of mine can be made with leftover risotto. Made in smaller sizes, as here, they are ideal for party finger food.”

Ingredients

400 g leftover risotto of any kind
4 eggs, beaten
salt and pepper

Method

Put the leftover risotto in a bowl, and add half of the beaten egg, some salt, pepper, a pinch of nutmeg and Parmesan. Mix well with wet hands, then shape into apricot-sized balls.

Place the remaining beaten egg on one plate and the breadcrumbs on another. Roll the rice balls first in the egg, then in the breadcrumbs, then shallow- or deep-fry in hot oil on all sides until golden, about