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Instructions
* Boil rice in lightly salted
water with saffron until rice is dry and tender.
* Turn into a bowl. Stir in
parsley, nutmeg, butter, Parmesan cheese, provola cheese and the
2 eggs.
* Mix well. Season with salt and
pepper.
* With oiled hands, shape rice
into balls the size of large walnuts. Roll first into beaten
egg, then into breadcrumbs to coat well.
* Deep-fry in hot, but not
smoking, oil until golden. Drain on paper towels and serve
immediately. If not ready to serve, they can be reheated in the
oven which will crisp them.
When you
get very adept at making arancini, try stuffing them with a
small piece of mozzarella cheese. Push a hole with your finger
into each ball after shaping. Insert the cheese, then close the
opening to hide the cheese. Sicilians sometimes stuff with meat
and peas. |
