Fontina and sorrel arancini

Method

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1. For the salsa rossa: put the tomatoes in a pan with the onion, garlic, cinnamon, olive oil and chilli. Cook over a medium heat for 5-6 minutes or until the mixture has thickened to a salsa consistency. Stir in the vinegar and the mint.

2. For the arancini: divide the cheese into five portions, then wrap each portion in the sorrel leaves. Get a large spoonful of risotto and make a dip in the middle. Put the wrapped cheese in, and cover with more rice. Roll into a ball and season with salt and pepper.

3. Sprinkle the flour onto a plate, and do the same with the breadcrumbs. Roll each risotto ball in the flour, dip in the beaten egg, then roll in the breadcrumbs. Set aside on a plate.

4. Heat the oil in a deep-fat fryer until hot. Carefully place the arancini into the oil and deep fry over a medium heat until they turn golden brown.

5. Remove the arrancini with a slotted spoon and drain on kitchen paper.

6. Pile the arancini onto a plate and serve the salsa alongside, in a small bowl for dipping.

Cook’s note
Dampen your hands with water when rolling the risotto balls to prevent them from sticking and falling apart.

Comments                        add a comment

Thanks! Aaron Craze, My name is Ellie and I have always wanted this recipe - My Dad is Scicilian and I used to like it when my Grandmother (his mother) used to make these when I was a kid. She passed away when I was young. I will definitely try this recipe. Have you any other typical Scicilian recipes so I can surprise my Dad? Thanks, again.

Ingredients

For the salsa rossa

10 cherry tomatoes, halved
1/2 red onion, diced
1 clove Garlic, sliced
1 cinnamon stick
2 tbsp Olive oil
1/2 chilli, chopped
1 tbsp red wine vinegar
1 handful Mint, roughly chopped

For the arancini

1 handful fontina cheese, cubed
5 sorrel leaves
cooked risotto
100g Flour
2 Eggs, beaten
100g breadcrumbs
vegetable oil, for deep frying

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