Arancini

Ingredients for 6 servings:

• 500 g Basmati, loose
• 1 liter vegetable broth
• 125 g Parmesan, grated
• 250 g minced meat, mixed
• ½ can of chopped tomatoes with basil
• salt and pepper
• 1 large garlic clove(s)
• 1 small onion(s)
• oregano
• basil
• 2 tbsp wheat flour
• Breadcrumbs
• Water
• 1 liter oil, for frying

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

stuffed rice balls, Sicilian specialty

Cook the rice in the vegetable broth, stirring constantly, until the broth has evaporated and the rice is sticky, then stir in the Parmesan cheese and let it cool. For the filling, finely chop the onion and garlic and sauté in a pan until translucent. Add the minced meat and fry until crumbly. Now add the chopped tomatoes and season with salt, pepper, oregano, and basil to taste. Reduce briefly and let it cool. Take a small handful of rice and make a small hollow in the middle with your thumb. Fill this with the sauce mixture, cover the rice ball with more rice, and shape it into a ball (the size should be about the size of a tennis ball). The filling should be in the center if possible. For the breading: Stir the flour into a little water. The mixture should have a consistency similar to wallpaper paste. Place the breadcrumbs on a plate. First roll the balls in the water and flour mixture and then coat them in breadcrumbs. Now deep-fry the rice balls in hot oil until golden brown. Enjoy it hot or cold. Serve with a mixed salad with oil and vinegar.