The Spice Merchant’s Arancini


March 18th 2015By Alessandra Rovati

Arancini (“little oranges”) are one of the most beloved examples of Southern Italian “street food”. Perfect to recycle risotto leftovers, they consist of meat- or cheese-stuffed rice balls coated with breadcrumbs and deep-fried. Arancini are very similar to a specialty found in Naples and Rome, suppli’ – more elongated tomato risotto croquettes filled with mozzarella. Arancini are said to have originated in 10th century Sicily, which at the time was under Arab rule ( an experience which is still reflected in the island’s food, particularly the decadent desserts). So I thought it would be fun to combine them with another famous Sicilian dish, Caponata (now available ready made from Sabra) which, like the saffron, highlights a different influence on the Sicilian cuisine, that of Spain. Add some cumin, mint, and a the unique rich flavor of lamb, and you have a dish that is at the same time authentically Italian and reminiscent of North Africa and the Middle East. Buon appetito!


Fried Risotto Balls with Marinara Dipping Sauce

Fried Risotto Balls with Marinara Dipping Sauce

January 10th 2011By Jamie Geller

Jamie Geller's Recipe for Fried Risotto Balls with Marinara Dipping Sauce. You can also use this recipe for any leftover risotto and turn it into these risotto balls. This recipe is meat so you will have to use a parve or meat version, but you can always leave out the chicken and leave it plain or stuff a piece of cheese inside if your risotto is dairy.