Arancini are fried stuffed rice balls. The name literally means "little oranges" because that's what they resemble. They are a southern Italian specialty and there are probably as many versions as there are different versions of lasagna or ravioli. They can be stuffed simply with just cheese or just meat or a combination of ingredients - cured meats, cheeses, olives, raisins, minced vegetables, herbs usually mixed into a tomato sauce, or sometimes not. It comes down to how your family made them or how creative you want to be. The ones we make are filled with ground pork, sun-dried tomatoes, pine nuts, golden raisins, garlic, mozzarella and tomato paste. I think you will like them!
Arborio rice, cooked, then spread out in a thin layer to cool. It will be sticky and that's good.
Golden raisins, pine nuts, sauteed garlic, sun dried tomatoes, tomato paste
1/2 lb browned ground pork
With a spoon, scoop up a handful of the cooled rice and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and add in 1 tablespoon of the stuffing. Work the rice so that it completely encloses the filling, add more if necessary and re-form the rice into a smooth ball. Continue forming arancini with the remaining rice and filling.
Roll the arancini in whisked eggs and then into seasoned breadcrumbs
Set aside on a baking sheet lined with wax paper. These can be made up to this step the day before and refrigerated
Fry in olive oil until browned on all sides
Serve as part of an antipasti platter
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