La Ricetta della Bio - Arancina

Ingredients (for 6 arancini):

For the rice:

- 400 g of organic Sicilian rice (Carnaroli variety)

- 1 l of vegetable broth

- 50 g of butter

- 80 g of grated Piacentino Ennese DOP

- A pinch of saffron

- Salt and pepper to taste

For the filling:

- 300 g of local white cauliflower

- 200 g of Nebrodi black pig sausage

- 1 small white onion

- 1 clove of garlic

- 1 bunch of fresh wild fennel

- 50 ml of white wine

- Extra virgin olive oil to taste

- Salt and pepper to taste

For the Piacentino Ennese DOP cream soup:

- 150 g of Piacentino Ennese DOP

- 200 ml of fresh cream

- A pinch of saffron

- Salt and pepper to taste

For the crunchy Bronte pistachio breading:

- 100 g of 00 flour

- 2 eggs

- 150 g of breadcrumbs/sandwich bread

- 40 g of Bronte pistachio powder

- Seed oil for frying

Procedure

Rice preparation:

- In a saucepan, melt the butter and toast the rice for a couple of minutes.

- Add the vegetable broth a little at a time, stirring until cooked (the rice should be al dente).

- Add the saffron dissolved in a little broth, the grated Piacentino Ennese and mix well. Season with salt and pepper.

- Let the rice cool completely on a tray.

Filling preparation:

- Blanch the white cauliflower in salted water for about 8 minutes, until it is tender but still firm. Drain and cut into small pieces.

- In a pan, fry the chopped onion and garlic with a drizzle of extra virgin olive oil.

- Add the crumbled Nebrodi black pig sausage and cook for a few minutes.

- Add the white wine and let it evaporate.

- Add the finely chopped wild fennel and continue cooking for another 10 minutes. Season with salt and pepper.

- Add the cauliflower to the white ragù and let it all flavor. Let it cool.

Composition of the arancini:

- Take a portion of cold rice and form a ball.

- Make a hole in the center and fill with a spoonful of cauliflower and white ragù filling.

- Close the arancini, sealing the filling well inside. Repeat until you run out of ingredients.

Breading and frying:

- First coat the arancini in flour, then in beaten eggs and finally in breadcrumbs, covering evenly.

- Fry the arancini in plenty of hot seed oil until golden brown (about 3-4 minutes). Drain on absorbent paper.

Preparation of the Piacentino Ennese cream soup:

- In a saucepan, heat the fresh cream with the grated Piacentino Ennese and the saffron.

- Mix over low heat until you get a velvety consistency. Season with salt and pepper.

Plating

- Pour a ladle of Piacentino Ennese cream soup with saffron on the bottom of the plate.

- Place the arancina on top of the cream soup and, if you like, garnish with a sprig of fresh wild fennel.

Bon appétit