Arancini di Messina (Rice Balls)


  • ½ cup shallots, diced

  • 1/2 pound prosciutto or speck, diced

  • 2 cloves garlic, finely chopped

  • 1/2 tsp fresh ground black pepper

  • 1 cup peas, cooked

  • 1 cup mozzarella cheese, shredded

  • 1/2 cup tomato sauce

  • 4 cups, cooked Arborio rice

  • 4 egg yolks

  • 1 cup Parmigiano cheese, grated

  • 4 egg whites

  • 2 cups seasoned bread crumbs

  • 1/2 cup extra virgin olive oil


  1. In a frying pan, sauté the shallots and prosciutto or speck. Add the garlic, pepper, peas, mozzarella cheese and 1/4 cup of tomato sauce. Simmer for about 15 minutes. Let the mixture cool down.

  2. Add the egg yolks and Parmigiano to the rice. Add the remaining sauce to the rice a little at a time. Roll the rice into cone shaped balls. Poke a hole into the center of the rice balls and insert about 2 tablespoons of the meat mixture into each cone. Pat the balls with the unbeaten egg whites and roll into the breadcrumbs.

  3. In a large frying pan, fry the rice balls in olive oil until golden brown.

Makes 4 – 6 arancini (rice balls).

Recipe by Anthony A., Flik Independent School Dining Chef Manager

#nutfree #sides

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