Directions

ARANCINI ALLA NORMA

1. To make the tomato sauce, heat 4 tablespoons of olive oil in a pot over medium heat. Add the crushed garlic and let it infuse the oil for a couple of minutes. Then add the crushed tomatoes and a pinch of salt. Stir well and cook for 10–12 minutes until the sauce thickens slightly.
2. Dice the eggplant into roughly 2cm x 2cm (¾ inch) pieces. Heat a large frying pan over high heat and add a generous drizzle of olive oil. Once the oil is hot, sauté the eggplant in batches with a pinch of salt, cooking until softened and lightly browned. Remove from the pan and set aside.
3. Once the tomato sauce is ready, remove the garlic and tear 4–5 basil leaves into the sauce. Mix in the cooked eggplant and combine well. Spread the eggplant-tomato mixture onto a large tray and allow it to cool completely before assembling the arancini.
4. To assemble the arancini, dampen your hands and take a handful of cooled rice, pressing it together to form a patty. Place it back on the tray, and form another patty, keeping it in your hand.
5. Add 1 basil leaf, a spoonful of the eggplant mixture, and about 1 tablespoon of ricotta to the patty in your hand. Place the first patty on top, pressing firmly to ensure the rice completely covers the filling. Shape it into a ball or coin shape.
6. Place the formed arancini on a tray and refrigerate for at least 2 hours, preferably 4–5 hours, to firm up.
7. To make the batter (pastella), add the flour to a bowl and slowly whisk in cold water until the batter reaches the consistency of pouring cream.
8. In a separate bowl, prepare the breadcrumbs.
9. Take the chilled arancini and dip them into the batter, then roll them in the breadcrumbs. Press the breadcrumbs on firmly and place the crumbed arancini back on the tray. Refrigerate until ready to cook.
10. When ready to serve, heat oil in a deep fryer or pan to 160°C (320°F). Fry the arancini in small batches until golden brown. Remove from the oil and let them drain on paper towels before serving.

ARANCINI RICE

1. Place a large pot (with a lid) over medium heat and add the olive oil. Once hot, add the diced onion and a large pinch of salt. Sauté for 5–6 minutes until softened.
2. Next, add the chicken stock along with the saffron, pepper, and nutmeg. Bring the stock to a simmer. Once simmering, stir in the Arborio rice. Bring it back to a simmer, then cover with the lid and reduce the heat to medium-low. Cook for 25 minutes, then remove the lid to check the rice.
3. If the rice is cooked to your liking, turn off the heat and stir in the grated Parmesan until fully melted and combined.
4. Spread the cooked rice evenly onto a large sheet tray and leave it at room temperature for 1 hour to cool. Then transfer it to the fridge to cool completely.