Antonio Carluccio demonstrates how to make the perfect arancini or rice balls.
This is a Sicilian speciality, which is offered in bars and cafes as a small meal or snack. This can be made with leftover risotto and makes ideal party finger food.
400g leftover risotto of any kind
4 eggs, beaten
Salt and pepper
Freshly grated nutmeg
50g Parmesan, grated
100g dried white breadcrumbs
Vegetable oil, for shallow- or deep-frying
Put the leftover risotto in a bowl, and add half of the beaten egg, some salt, pepper, a pinch of nutmeg and Parmesan. Mix well with wet hands, then shape into apricot-sized balls.
Place the remaining beaten egg on one plate and the breadcrumbs on another. Roll the rice balls first in the egg, then in the breadcrumbs, then shallow or deep-fry in hot oil on all sides until golden, about 5 minutes or so. Drain on kitchen paper, and serve warm or cold.
Makes 24 rice balls.