Arancini

Golden fried Sicilian rice balls stuffed with ragù, mozzarella, and peas in a crispy breadcrumb shell.

Ingredients

• 600g fresh mozzarella
• 400g ciabatta bread
• 1 tbsp sliced shallots
• 1 tsp cracked black pepper
• 2 tbsp extra-virgin olive oil
• 1 cup San Marzano tomatoes, sliced
• a handful of fresh rosemary, chopped
• a generous spoonful of balsamic vinegar
• 1 cup chicken stock
• 1 tsp grated nutmeg
• 200g celery stalks
• mascarpone, to taste

Instructions

1. 1

   Prepare the arborio rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the Italian sausage, yellow onions, minced garlic, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the arborio rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the Italian sausage mixture until cooked through and lightly charred at the edges, about 25 mins.

6. 6

   Assemble by layering the arborio rice with the filling, a spoonful of extra-virgin olive oil, and a scattering of basil.

7. 7

   Add a final touch of lemon zest for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra extra-virgin olive oil on the side for dipping or drizzling.

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