FOOD FROM SICILY 2

SICILY

SELINUNTE

ARANCINI DI RISO ( Rice balls)

1 stick unsalted butter

1 onion mincedt

4 cloves garlic, minced

2 cups long grain rice - uncooked

10 cups chicken bouillon

      salt and pepper

1 teaspoon italian seasoning

1 pound sausage casing removed ( ground chicken or ground turkey will

      work as well )

3 cups shredded mozzarella cheese

2 cups breadcrumbs seasoned with romano cheese

2 eggs, lighlty beaten

1 cup grated parmesan cheese

1 envelope sazon sesasoning ( optional if you like to give the rice balls a reddish color )

      cooking spray ( butter or olive oil )

In a medium saucepan melt butter over medium low heat. Add 1/2 of the onion and garlic and cook 5 minutes.

Add rice, stir to coat for 1 minute, add salt, pepper, seasoning and 1 cup bouillon: stir until absorbed.

Continue to add as much bouillon as needed,1 cup at the time, stirring until the rice is done ( 18 minutes ).

Remove from heat; stir in parmesan cheese and eggs.

Spread rice on a baking sheet to cool.

In a small frying pan heat olive oil over medium heat, add remaining onion and garlic and cook 3 minutes: add meat and cook 10 more minutes. Remove from heat , stir in the mozzarella cheese and let cool. Divide in 18 portions.

Divide rice in 18 portions: flatten one rice portion in the palm of your hand and place one portion of meat mixture, filling the center; draw edges together to enclose filling and form into a ball.

Roll rice balls in bread crumbs.

Spray the bottom of a baking pan ( butter or olive oil spray ) and line up all the rice balls; sprinkle with some parmesan cheese.

Bake at 350 degrees for 20 minutes and broil on high for 5 minutes