The arancini, or rice croquettes, are the culinary pride of Sicily… follow with us the recipe and you’ll see they are worth the effort! The rice croquettes (whose actual name is “arancini”) are the pride of Sicilian cuisine: they are small timbales which can be consumed either as a snack or as an appetizer, as a first course or even a single course. In Sicily you can find them wherever and whenever, always hot and fragrant: from city to city, they often change shape and dimension, which can be oval, pear or round, according to the stuffing, which can be very different. You can find arancini with ragout, ham, cheese, ricotta and spinach… and so on! Boil the rice (1) in a small amount of salted water (about 5 cups/1,2 lt), so that all the water will be absorbed once cooked. In this way all the starch remains in the pot and the rice becomes very dry and sticky. In the meanwhile melt the saffron in a very small amount of water or in the whisked yolks (2) and add the mixture to the cooked rice (3). Add the grated cheese and the butter (4): stir well to blend everything, then pour and level the rice on a large dish and let it cool down (5-6). Brown the finely chopped onion in a saucepan with 2 tablespoons of extra virgin olive oil and the butter (7), then add the minced meat (8); brown on a high flame, then add the wine (9) and let it evaporate. Now add the tomato concentrate melted in a glass of water (10), add salt and pepper to taste (11) and cook for at least 20 minutes …

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