Thursday, 3 February 2011


When I was in Palermo some weeks ago, I tried this wonderful fennel and orange risotto that I didn´t rest until I tried to replicate it at home. It turned out really good, but I was not fast enough for taking pictures... so I will leave the recipe sometime later when I do it again.

Anyways, there were some leftovers. Honestly risotto is the type of thing that doesn´t taste the same reheated, at least to me. So I remembered of another typical Sicilian recipe which is the Arancini. These are fried risotto balls with either some cheese or meat inside. Here I show the simplest way of making them, which I got inspiration from in this nice book I bought while in Sicily.

Warning: close your eyes if you are on a diet...

Arancini with cheese

adapted from the book "Treasures of Sicilian cuisine"


Leftovers of risotto (in this case around 4 tablespoons)
1 egg
cheese in little cubes (to taste)
oil to fry

Mix the risotto with the beaten egg. If you see that the mixture is too liquid add some breadcrumbs to thicken a bit. For each arancini use more or less 1 tablespoon of the mixture. Shape it into a ball and in the middle add 1 or 2 cubes of cheese. Round it up, and pass it through the breadcrumbs until it is well covered. Fry it in hot oil until golden.


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