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Arancini di Riso - Finnocchiona

Try out this Arancini recipe with Finnocchiona. Finocchiona is a variation on salami that supposedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. When he returned for it he discovered it had absorbed the aromas of its hiding place and had become fit for the Gods.

Italian Italian
Pork Pork
Summer Summer
Spring Spring
Arancini di Riso - Finnocchiona – recipe

Ingredients

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For the risotto

  • Olive oil 20.0 ml
  • Onions 100.0 g
  • Arborio rice 450.0 g
  • Water 1.5 l

For the filling

  • Sausage meat 300.0 g
  • Fennel seeds 2.0 g
  • Chilli flakes 1.0 g

For the arancini

  • White breadcrumbs 300.0 g
  • Semolina 300.0 g
  • Plain flour 300.0 g
  • Egg 400.0 g

For service

Preparation

  1. For the risotto

    • Bring the water to the boil then whisk in the KNORR Paste Bouillon.
    • Peel and dice the onion.
    • Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
    • Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
    • Allow to cool until needed.

  2. For the filling

    • Place a frying pan on to a medium heat and add the fennel seeds, chilli flakes, and dry fry for 1-2 min.
    • Add the sausage meat to the pan and increase the heat. Fry for 8-10 min. or until golden brown and crispy.
    • Remove from the heat and drain off any fat.
    • Allow to cool until needed.

  3. For the arancini

    • Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
    • Spread the sausage meat over half of the chilled rice then fold the remaining rice over on top to create a sandwich.

    • Take roughly 40g balls of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
    • Chill until needed.

  4. For service

    • Preheat a deep fat fryer to 180°C.
    • Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
    • Pour the water and KNORR Tomato & Basil Concentrate sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
    • Serve 3 arancini with a portion of sauce to dip into.
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