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    Antonio Carluccio's Arancini

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    Antonio Carluccio's Arancini

    "I'm very fond of these," says Antonio. "I make them with leftover risotto (you need about 650g), but they're so delicious, it's worth cooking the rice specially. Arancini means 'little orange'."

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8


    • 1 litre vegetable stock
    • 300g arborio rice
    • Salt
    • Freshly ground black pepper
    • 50g mozzarella, cut into cubes
    • 50g pecorino, cut into cubes
    • 50g freshly grated parmesan
    • 30g butter, cut into 8 cubes
    • 2 medium eggs, beaten
    • 60g fine fresh breadcrumbs
    • Olive oil for deep-frying


    1. Preheat the oven to 220°C/gas mark 7. Bring the stock to the boil in a large pan, add the rice and 1 tsp salt and cook for 12 minutes or until al dente. Drain and leave to cool down. Meanwhile, mix the mozzarella and pecorino with the grated parmesan and some black pepper.
    2. Divide the rice into 8 equal parts. Wet your hands, then take a portion of the rice and line the palm of your hand with it (it should be about 2cm thick) to make a mould for the filling. Place one-eighth of the cheese mix and one cube of butter in the middle. Close your hand to make a ball, ensuring the filling is completely enclosed by the rice. Season the beaten eggs, then gently roll the rice balls in them. Coat them in breadcrumbs and then deep-fry in olive oil over a medium heat until golden. Place in the hot oven for 8 minutes to brown them further and ensure the filling is melted. Then serve immediately.
    3. In Italy, arancini are generally eaten as a mid-morning snack, or as a quick lunch. However, you could serve them as part of a range of antipasti, perhaps with a fresh tomato sauce.

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