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Rice Balls

Antonio Carluccio demonstrates how to make the perfect arancini or rice balls.

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.

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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

Preparation Method

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.

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