Arancinis

Ingredients 1 cup Arborio rice 2 eggs, lightly beaten 3 tablespoons tomato puree 1/2 teaspoon salt 1/8 teaspoon freshly groups{ black pepper 1/3 cup freshly grated Parmigiano-Reggiano, pecorino or combination Fine dry breadcrumbs Oil for deep fat frying

Instructions In a large pot of boiling, salted water, cook the rice until tender. Drain well. Place rice in a mixing bowl and let cool. Stir in beaten eggs, tomato puree, salt, pepper and the grated cheese. Place the bread crumbs in a shallow bowl or on a plate. Keeping hands moist and using a tablespoon measure to scoop up the rice, form balls of 1 rounded tablespoon each. Roll balls of rice in bread crumbs to coat well. Fry the balls 5 or 6 at a time for about 10 minutes. When done they should have a deep golden-orange color. Serve immediately.

This recipe is from a cooking demonstraton that I attended at the Italian restaurant at the Marriott Hotel in Orlando, Florida. It was a fascinating visit as we were shown the gardens where they raise much of the produce used in the restaurant. We were also told that they raise their own pigs which they slaughter and prepare in various ways to serve.