Arancini di Riso is a typical Italian recipe from the island of Sicily. The Arancini are connected with Indonesia and our work that uses shadows. First of all, the arancini are made of rice, and the rice is typical in Indonesian cuisine. The shape of the arancini is conical, as a tribute to the Etna volcano, an active volcano for which the Sicilians have deep respect.
Moreover, the arancini are connected to our work with the shadows "Wake up Europe". The work speaks of immigration and the flow of people fleeing their lands and crossing the Mediterranean Sea to Sicily, as the gateway to Europe.
Arancini, rice balls stuffed with sauce and peas, is one of the most-loved Sicilian snacks and street food. It has become increasingly popular throughout Italy and worldwide. On this occasion, we will do a vegetarian version.
The filling in this recipe is most classic- sauce, green peas, and melted mozzarella. But there are endless other types of fillings that we can use, including pistachios, mushrooms, mozzarella, and spinach. The rice is scented with saffron, and the rice balls are rolled in breadcrumbs before frying them into croquettes. Typically, arancini are made with caciocavallo cheese. But since it may be difficult to find this type of cheese outside of Southern Italy, Parmigiano-Reggiano is used in this recipe instead.
The dish can be eaten as an antipasto or snack, or even as a meal when coupled with salad or soup.
1. 3 cups cooked risotto
2. ¼ cup Parmesan cheese, shredded
3. ¼ lb mozzarella, cut up into ½ inch cubes
4. 2 large eggs, beaten
5. 1 cup dried breadcrumbs
7. ¼ teaspoon of each: dried oregano, basil, marjoram (or 1 teaspoon dried Italian seasoning)
8. Vegetable oil, for frying