Arancini Di Riso
1 lb. rice
2 eggs
1/4 lb. grated parmesan cheese
3/4 lb. ground beef
1/4 lb. ground chicken
1 onion and 1 stalk of celery, chopped
1/4 tsp. sage
1 tsp. oregano
salt and pepper to taste
1/2 cup white wine
Oil for fying
Some flour and dried breadcrumbs
1 beaten egg
Cook the chopped onion and celery with a soupspoon of oil in a pan and cook
over a moderate fire. Add the meat, chicken, sage, oregano, salt and pepper
and continue cooking, stirring constantly. Add some of the white wine.
Meanwhile boil the rice in salt water and when cooked add the grated
parmesan cheese and the two eggs. When the rice is cold put a soupspoon of
rice in your left hand, add a teaspoon or the meat mixture, and complete the
ball with another spoonful of rice, forming a ball about the size of a small
orange. When all the balls are formed roll them in flour, then dip them in
the beaten egg, followed by the breadcrumbs, and fry them in boiling oil.
There should be enough oil to completely cover the "little oranges". As soon
as they are golden remove with a slotted spoon and place on paper towels to
absorb the extra oil. Keep them warm in the oven until ready to serve.
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