Do you love the Sicilian riceballs? If yes, you should absolutely try this recipe: a tasty variant of traditional riceballs. You will be pleasantly satisfied to taste this wonderful combination of rice, fresh swordfish and tomato. One leads to another, so I recommend you to double the doses …
Serves: 4
Ingredients:
- 4dried tomatoes
- 150gr “Arborio” rice
- 1 packet ofsepia
- ½slice offresh swordfish
- peanut oilto fry
- 2 tablespoon
- extra virgin olive oil
- 2cloves of garlic
- Salt
- ground blackpepper
- fish stockto taste
- 1/2cup white wine
- all-purpose flour
- natural water
- breadcrumbs
Method:
Soak the tomatoes in a glass of warm water for about 20 minutes. Brown the garlic with the oil and add the tomatoes cut into small pieces. Cook for about 10 minutes, adding occasionally a tablespoon of fish broth and a tablespoon of soaking water of tomatoes. When they will be soft, add the diced fish, fry and deglaze with white wine. Season with salt and pepper. Bake for about 10 minutes. Turn off and let cool.
In another pan roast the rice in oil and garlic, sometimes add the fish stock. When the risotto will be almost cooked, add the sepia and whisk very well. Cook it for a few minutes. Pour the rice into a baking sheet covered with parchment paper. Let cool. Now form the arancini: using about 3 tablespoons of the risotto mixture for each, form the risotto mixture into balls. Insert a little of swordfish sauce into the center of each ball. Close each arancino and wrap it with the plastic wrap; then refrigerate for about 2 hours. Create a batter with water and flour , it hasn’t to be very dense, dip the arancino into the batter, drain for 2 to 3 seconds over the bowl and turn it in the breadcrumbs, so fry in the hot oil. Make this for each arancino. Fry (for 5 minutes) in abundant peanut oil; the oil must have a temperature of 160° Celsius degrees.