Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 2 1/2 cups (20 fl oz/625 ml)
- 1 cup (7 oz/220 g) mediumgrain white rice such as Arborio
- 2 cups (8 oz/250 g) plain fine dried bread crumbs
- 1 tablespoon unsalted butter Sea salt
- 1 large whole egg, plus 1 large egg yolk
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese
- 1 cup (5 oz/155 g) alI-purpose (plain) flour
- 3 large egg white
- 2 oz (60 g) prosciutto, chopped
- 2 oz (60 g) fresh mozzarella cheese, chopped
- Olive or canola oil for deep-frying

Arancini means "little oranges", which is exactly what these round, deep-fried rice croquettes look like when they are lifted from the hot oil. They are served as snack food in bars and cafés all over Sicily, and their filling can vary—meat and tornato sauce with peas, chopped vegetables and white sauce, cheese and prosciuttodepending on the cook. In Lazio, Roman cooks make similar rice croquettes known as supplì al telefono, or "telephone wires," named for the melting strands of mozzarella that are revealed when you bite into the croquette.

In a saucepan over high heat, bring the stock to a boil. Stir in the rice, butter,and a pinch of salt. Cover, reduce the heat to low, and cook unti) the liquid is absorbed and the rice is tender, 18-20 minutes.
Transfer the rice to a bowl and stir in the Parmigiano-Reggiano. Let cool slightly, then stir in the whole egg and egg yolk. Let cool completely.
Spread the flour on a dinner plate, and then spread the bread crumbs on a separate dinner plate. In a shallow bowl, lightly beat the egg whites unti) blended.
In a small bowl, mix together the prosciutto and mozzarella, and then divide the mixture into 12 equa) portions. Moisten your hands with water. Scoop up 1/4 cup (13/4 oz/50 g) of the rice mixture and piace it in the cupped palm of one hand. Flatten out the mixture slightly and piace 1 portion of the prosciutto-mozzarella mixture in the center. Mold the rice over the filling, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the flour, and then in the egg whites to coat completely. Finally, roll the ball in the bread crumbs and piace on a rack. Continue with the remaining ingredients to make 12 balls total. Rinse your hands frequently to prevent the rice from sticking to them. Let the balls dry on the rack for at least 15 minutes before frying, or refrigerate the balls for up to 1 hour.
Position a rack in the middle of the oven and preheat to 200°F (95°C). Line a large platter or baking sheet with paper towels and set it next to the stove. Pour the olive oil to a depth of 3 inches (7.5 cm) into a deep, heavy frying pan and heat to 375°F (190°C) on a deep-frying thermometer. The oil must cover the balls by at least 1 inch (2.5 cm) so they will cook evenly and not burst. Using a slotted spoon or wire skimmer, gently lower a few of the rice balls into the hot oil, being careful not to crowd the pan. Fry unti) golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the arancini to the towel-lined platter to drain and piace in the oven to keep warm. Fry the remaining arancini in the same way, allowing the oil to return to the originai frying temperature before adding the next batch.
Arrange the arancini on a warmed platter and serve at once, or hold in the oven for up to 1 hour before serving.

Buon appetito!