Arancini Di Riso


• In a frying pan stir fry the onion, peas and ham in a little olive oil, add a pinch of salt and pepper to taste

• Add the passata and simmer until the passata has reduced to a pasty substance

• Leave this to one side to cool; when it’s cool add the mozzarella and mix together

• Now on to the batter – in a mixing bowl add the flour, salt and milk and whisk together until there are no floury lumps

• You can add the beer here if you like, it will make the batter more crispy

• Once everything has cooled down we can create the arancini

• Grab a handful of rice and make a tennis ball shape, make a hole with your finger to the centre and add a spoon full of the filling, then close the hole with some more rice. Repeat this process until all the arancini are made

• Empty the breadcrumbs into another bowl, then dip the arancini into the batter coating it all around then roll it in the breadcrumbs. The breadcrumbs should stick to the batter. Do this to all the rice balls

• In a frying pan add enough cooking oil to shallow fry the arancini or you can use a deep fat fryer if you have one

• Once the oil is hot fry the arancini, continuously turning until it is golden in colour

• Once fried put some kitchen roll on a plate and place the arancini on top to drain off any excess oil

• Now they are ready to eat and enjoy. You can eat them hot or cold and they will last in the fridge for two days. It is also possible to freeze them

• Buon Appetito