Sicilian Arancinidi Riso with Mushroom Filling
Arancini di Riso is a popular Sicilian snack. These tasty little rice balls are stuffed with mushrooms, cheese and spices.
All you need
1 1/2 cups rice
1/3 cup unsalted butter
1 cup grated Parmesan cheese
200g al alali Pieces & Stems Mushrooms
28g dried porcini, steeped in boiling water and covered for 5 minutes
2 cloves garlic, minced
3 tbsps. al alali Parsley Flakes
4 eggs
Flour
Bread crumbs
Oil for frying
Salt to taste
al alali Ground Black Pepper to taste
Directions
- In a medium size pot, melt 2 tablespoons of butter
- Sauté garlic in the butter for few minutes, add al alali Pieces & Stems Mushrooms. Simmer
- Remove porcini from the water (keep the liquid) and coarsely chop them.
- Add porcini to the pot and let the mixture simmer till the liquid is reduced, add the al alali Parsley Flakes. Set aside
- Boil the rice in lightly salted water, drain it, and immediately add the remaining butter and grated cheese
- Lightly beat two of the eggs and mix them with the rice mixture. Let it cool.
- Once the rice mixture and the filling cooled, lightly beat the remaining eggs and add salt and al alali Ground Black Pepper.
- Preheat your oven to (175°C (350°F)
- Make the first arancino by taking two small handfuls of rice and shaping them into matching bowls
- Fill the hollows with the mushroom mixture and then mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange
- Roll the arancino in flour, dip it into the beaten eggs and then roll it in the breadcrumbs till completely covered
- Fry the arancino in abundant hot oil until golden brown
- Drain on paper towels
- When you have finished frying the arancini, heat them in the oven for five minutes
- Serve! hot and enjoy
