Crunchy, creamy arancini with a crisp white blend from Sicily is just what you need to transport you to this dreamy island.
For the arancini start by making a simple risotto. The key with risotto is to slowly add the stock so the rice cooks gradually absorbing all the lovely flavours. I’ve added lemon zest, basil and parmesan for extra flavour. Once the rice has cooled, take a tangerine size of rice in your hand place a small piece of mozzarella in the middle and gently roll.
Dust in flour, then egg, then panko breadcrumbs and deep fry until golden. Serve with a simple fresh tomato sauce and a crisp glass of Sicilian white wine
Comments