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Sicilian arancini with peas and ham |

Vegetables and Fruits, Risotto, Pasta and Rice, Pork

A tasty parmesan, peas and ham rice ball.

Note

It's best with risotto leftovers!

Ingredients

Recipe for 12 tapas

Risotto

150 Gr
Onion
175 Ml
Arborio rice
60 Ml
White wine
600 Ml
Chicken stock
50 Gr
Parmesan
75 Gr
Frozen green peas
75 Gr
Ham-style smoked pork shoulder

Breadcrumbs

100 Ml
Flour
2 Unit(s)
Egg
500 Ml
Japanese breadcrumbs (panko)
  • Salt and pepper
  • Olive oil

Preparation time: 90 min

Preheat your fryer at 400 °F

  • Prep

    Cisel the onion.

    Dice the ham.

    Grate the cheese.

  • Risotto

    Sweat the onions and the ham with olive oil in a pot. Add the rice and cook for 1 minute. Add the white wine and let evaporate. While mixing non stop with a wooden spoon, add the broth one ladle at a time until the rice is cooked (about 20 minutes). Add the peas and the parmesan cheese.

    Let the rice cool down in the fridge.

  • Arancini

    Make some rice balls with the risotto.
    Roll them in the flour, then in the eggs then in the breadcrumbs.

    Put in the fryer for few minutes until they are nice and golden brown.

It's best with risotto leftovers!

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