Arancini: Elisabeth Debourse’s recipe

For 6 persons

1 large white onion, 1 clove of garlic, 500 g of arborio and / or carnaroli rice, 1.5 l of vegetable broth, 5 to 10 saffron pistils, 50 g of butter, 50 g of caciocavallo (or parmesan ) grated, ½ can of anchovies, 1 jar of artichoke hearts, 200 g of flour, 35 cl of water, 250 g of breadcrumbs, vegetable oil, 1 untreated lemon.

The preparation

Peel and finely mince the onion and garlic clove. Brown and lightly brown with oil in a large casserole dish or deep pan. Add the rice. Mix, then cover with the vegetable broth with the saffron. When the broth is simmering, lower the heat. Cook for 18 to 25 minutes, stirring occasionally.

When the rice is cooked but still firm, turn off the heat, immediately add the butter cut into pieces and the grated cheese. Mix until the mixture is well combined. Adjust the seasoning if necessary.

Rinse and drain the artichokes and anchovies. Roughly chop together. To book.

In a bowl, gradually add the flour to the water while whisking.

Line a dish with breadcrumbs.

Form a ball 6 centimeters in circumference with the rice, then squeeze its center to form a crater. Stuff with the artichoke and anchovy mixture, and close by adding a little rice. Shape until the ball is round and the stuffing can no longer escape.

Dip in the water and flour mixture, then roll in the breadcrumbs. The ball must be completely covered with it. Repeat while stocks last.

Heat a deep fryer filled with vegetable oil to 200 ° C. Plunge two or three arancini in them, without them touching each other and until they are golden brown.

Take out and drain.

Sprinkle with a little grated cheese and / or sprinkle with lemon zest, and enjoy hot with a bell pepper in summer or a pumpkin sauce (diluted with broth) in winter.