14 maltatoday | WEDNESDAY • 12 FEBRUARY 2020
FOOD
Robert Cassar
Arancini are fried rice balls coated with breadcrumbs, said to have originated in Sicily.
Try Robert Cassar's take on them - some are flavoured with peas and the others with squid
ink and have a deliciously crunchy coating, perfect for serving as a starter • Serves 4
A selection of arancini
For the risotto
• 200g Arborio rice
• 500ml vegetable stock
• 1 onion, finely chopped
• Oil
• Butter
• 500g flour
• 6 eggs
• 500g breadcrumbs
• Pea pure
• Squid ink
For the Pea pure (cook and blend)
• 1 onion
• 200g peas
• 50ml vegetable stock
For the coating
• 500g flour
• 6 eggs
• 500g breadcrumbs
1. Heat 2 tablespoons butter
in a medium saucepan over
medium heat. Add onion
and cook, stirring often, until
softened but not browned.
2. Stir in rice and cook for about
three minutes. Ladle in stock
bit by bit for 20 minutes,
stirring often, until liquid is
mostly absorbed.
3. Place 100g of rice in 2 sepa-
rate bowls.
4. In one of these bowls, add
one teaspoon of squid ink.
5. In the other, add the pea
pure.
6. Scoop some of the risotto
into your hand and roll into
a balls.
7. In three separate bowls
prepare flour, breadcrumbs,
and 6 beaten eggs. Season all
bowls with salt and pepper.
8. Working one at a time,
dredge balls in flour, shaking
off excess. Transfer to bowl
with egg and turn to coat.
Coat with breadcrumbs,
pressing gently to adhere.
9. Pour oil into a medium pan
and carefully lower half
of rice balls into oil with a
slotted spoon and fry until
deeply golden brown for
approx. 6-8 minutes.
Method: Ingredients:
