Sicilian Rice Croquettes (Sicily)

Appetizers

Ingredients

Meat stock - 5 cups

Risotto rice - 1 1/2 cups

Saffron (optional) - pinch

Butter - 3 tbsps

Grated parmesan cheese - 2/3 cup

Eggs - 2

Diced provola cheese - 1/2 cup

Fine dry breadcrumbs

Oil or lard for frying

Sauce:

Olive oil - 1/4 cup

Butter - 2 tbsps

Onion, finely chopped - 1 small

Ground lean veal - 1/4 pound

Chicken giblets, finely chopped - 1/4 pound

Tomato paste - 4 tsps

Shelled green peas - 1 cup

Salt and pepper

Heat half the stock until boiling, stir in the rice and cook over a brisk heat until the stock has evaporated. In the meantime, dissolve the saffron in the remaining stock. Gradually pour this on to the rice and continue cooking for another 15 minutes, or until the rice is tender and dry. Add the butter, parmesan cheese and 1 egg.

Sauce: Heat the olive oil, add the butter and when this is blended into the oil, add the onion and cook over a low heat until it begins to change color. Stir in the meat, cook for a minute or two, then add the giblets. Fry until the meat and giblets are brown. Dilute the tomato paste with water and stir into the pan. Add the peas and salt and pepper to taste, and continue cooking for about 20 minutes. Put aside.

Take small portions of the rice and shape them into ball shaped croquettes. Make a hole in the middle of each croquette and fill it with some of the sauce and a little diced cheese. Smooth over the opening to enclose the filling. Dip into the remaining egg, beaten, and roll in breadcrumbs. Deep fry in hot oil or lard until golden all over. Drain quickly and serve at once.

Serves 6