Name: Arancine Pomodoro e Mozzarella (Crispy Rice Balls)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: Makes: 60 Rice Balls
Cuisine: Italian
Ingredients: 2 eggs; 1 litre vegetable oil, for deep frying; Salt and pepper, to taste; 150 g fior di latte mozzarella, diced; 250 g tomato sauce; Flour, to dust; 4 eggs, for the egg wash; 200 g breadcrumbs; 50 g unsalted butter; 1 litre vegetable stock; 20 ml dry white wine; 500 g Riso Gallo arborio rice; 60 g Grana Padano, grated

Preparation info

Makes:
60
Rice Balls

Difficulty
Easy
Ready in
1 hr 35

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

Who doesn’t love arancine? Crunchy and flavoursome, these stuffed rice caskets are traditionally from Southern Italy, from the wonderful region of Sicily. There are plenty of versions of arancine, which differ in stuffing and shape. My recipe is slightly different, as I have chosen to serve it as a vegetarian canapé, with tomato and mozzarella. It is the perfect canapé for a cocktail party. Save yourself some time by preparing ahead of time, as they can be stored in the freezer.

Ingredients

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Ingredients

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