Arancinette rice balls are the mini version of the already popular arancine or arancini (it depends on what part of Sicily you are in). Classic arancine are made bigger and stuffed in the centre with either ragù and peas or prosciutto and mozzarella. The baby version is too small to be filled in, so the featured ingredient is mixed with rice, unless you are so patient and play with it. I love mini rice balls because they are easier to handle, to scoff and there’s more crispiness. I usually make 2 different versions, with mushrooms (the ones in the picture) or with smoked salmon, but you can be very flexible with the featured ingredients: zucchini, aubergines, chicken, ham, mince, seafood or anything you think of…it’s your choice.INGREDIENTS
- 300 g arborio rice
- 300 g mushrooms (or any vegetable you like)
- 100 g butter
- 125 g mozzarella
- fresh parsley
- 2 egg whites
- bread crumbs
- vegetable oil
- extra virgin olive oil
- sea salt
METHOD Cook the rice with boiling water and vegetable stock cubes. When cooked (90%), drain it and add some butter.
Cook the sliced mushrooms in a frying pan with some sea salt and a bit of extra virgin olive oil until they sweat and the water has evaporated.
In a big bowl, add the rice, mushrooms, chopped mozzarella, chopped parsley and if necessary some sea salt and stir everything with a wooden spoon.
Fill up an espresso coffee cup with the mixture, take the mixture out and make some balls, pass them on slightly whipped egg white first and then in bread crumbs.
When all the rice balls are done, pass them again in bread crumbs applying a little pressure with the hands.
Fry them in hot vegetable oil and serve.