Crispy meatball-sized starters with deep fried outsides and moist herb and cheese insides.
While I'm sure that this recipe is great as written, there are a few "technical" things that I want to clear up. It is really known as arancini and should be made first as a risotto and then the cold leftovers used to make the rice balls with a variety of fillings, including mozzarella, ground beef or lamb, proscuitto, peas and swiss cheese. Really great, Roman style street food or snack. - 16 Apr 2005 (Review from Allrecipes US | Canada)
absolutely divine - can't go wrong with following this recipe to the letter. It is time consuming - but well worth the effort and would be sure to impress! The rice took at least 30 min to cool before I could proceed with the next step, so make sure you get the rice happening before you do anything else. - 08 Jul 2006 (Review from Allrecipes US | Canada)
I've been looking for this recipe everywhere! Thanks so much! These are just like my Nonna's, except she put peas in the middle of hers and occasionally a bit of ground beef or lamb instead of the prosciutto. I made my rice balls pretty large, and molded them into a bell shape like my Nonna's. Delicious! Thanks again! - 25 Aug 2003 (Review from Allrecipes US | Canada)