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A tempting and very appetizing appetizer, ideal to serve at a cold buffet or for an aperitif with friends. Excellent when accompanied by a good glass of Valdobbiadene prosecco or a sparkling non-alcoholic aperitif.
Cook the rice in plenty of salted water, drain it al dente, and let it cool.
Prepare the sausage ragù with onion, carrot, tomato purée, mushrooms, and red wine. Let it cook over low heat for 15-20 minutes.
Mix the rice with the ragù and add Parmesan and mozzarella. Form many balls, insert a cube of mozzarella in the center, and prepare the batter.
Dip the mini arancine in the batter and then coat them with breadcrumbs. Fry in hot sunflower oil until golden.
Drain the arancine on paper towels and serve hot or warm.
Small bowl
In the refrigerator for 1-2 days
Possible pairings: Valdobbiadene prosecco, sparkling non-alcoholic aperitif
Italia, Sicilia
