Arancini di Riso
are actually Sicilian in origin: stuffed saffron rice balls, usually filled with meat, mozzarella and peas. As my daughter is a great mushroom lover, I decided to create my own version in her honour. And in all modesty I am mighty pleased with the result.
The name means ‘little oranges’ in Italian, and refers to their shape and colour after cooking. They are quite exacting and time-consuming to make, but the result is heavenly.
Time: 120 minutes
Good with: piquant tomato sauce.
Cool vegetarian ideas with some hot chillies added!