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Fried Rice Balls (Palle Di Riso)

By Gino D'Acampo, Sky Taste
In Italy, arancini are generally eaten as a mid-morning snack, or as a quick lunch; alternatively (as here), serve with a fresh tomato sauce. Serves 4

500g Arborio rice
1/2 medium sized chopped onion
5 tbsp olive oil
100g defrosted peas
200g cubed mozzarella cheese
150g Parmesan cheese (grated)
3 whole eggs (seperated)
1/2 litre vegetable stock
200g toasted fine breadcrumbs
Salt & pepper to taste
1 chopped clove garlic
3 tbsp olive oil
2 medium sized hot chilli (sliced)
200g fresh Italian Plum tomatoes (chopped)
Extra virgin olive oil
Optional extras - seafood or mincemeat.

1. Place 5 tbsp of olive oil in a tall saucepan and gently fry the onions until golden. Add the rice and toast for approx. 3 minutes. Add the vegetable stock slowly (glass by glass) allowing the rice to absorb the stock. If you need more than the stock use hot water. Season with salt and pepper then add the peas, the Parmesan and the 3 egg yolks. Mix well then place the rice in a tray and allow to cool.

2. Once cooled place approx. 2 large tbsp of rice in the centre of your hand (wet your hands in cold water so the rice doesn't stick to your hands) and roll starting to make a round shape. Place some mozzarella chunks in the centre and roll the rice into a ball. Dip into the beaten egg whites and dust with breadcrumbs. Put on a tray and place in the fridge for approx. 1 hour.

3. While rice balls are cooling prepare the Arrabbiata sauce by putting 3 tbsp of olive oil in a pan with the finely chopped garlic and sliced chilli. Add chopped tomatoes and allow to cook for approx. 5-6 minutes. Add salt to taste. Once cooked before serving drizzle with extra virgin olive oil.

4. Prepare a saucepan of frying oil ensuring that the oil would cover the rice balls completely. Pre-heat the oil until very hot and before frying the palle di riso, coat again in breadcrumbs. Fry for approx. 2 minutes until godlen then place on a kitchen roll covered plate allowing the excess oil to be absorbed.

Antonio Carluccio's Arancini

I'm very fond of these," says Antonio. "I make them with leftover risotto (you need about 650g), but they're so delicious, it's worth cooking the rice specially. Arancini means 'little orange'. Serves: 8

1 litre vegetable stock
300g arborio rice
Salt
Freshly ground black pepper
50g mozzarella, cut into cubes
50g pecorino, cut into cubes
50g freshly grated parmesan
30g butter, cut into 8 cubes
2 medium eggs, beaten
60g fine fresh breadcrumbs
Olive oil for deep-frying

Preheat the oven to 220°C/gas mark 7. Bring the stock to the boil in a large pan, add the rice and 1 tsp salt and cook for 12 minutes or until al dente. Drain and leave to cool down. Meanwhile, mix the mozzarella and pecorino with the grated parmesan and some black pepper.

Divide the rice into 8 equal parts. Wet your hands, then take a portion of the rice and line the palm of your hand with it (it should be about 2cm thick) to make a mould for the filling. Place one-eighth of the cheese mix and one cube of butter in the middle. Close your hand to make a ball, ensuring the filling is completely enclosed by the rice. Season the beaten eggs, then gently roll the rice balls in them. Coat them in breadcrumbs and then deep-fry in olive oil over a medium heat until golden. Place in the hot oven for 8 minutes to brown them further and ensure the filling is melted. Then serve immediately.