BBRRRRRR it's cold in here.

My fingers are barely able to move let alone type....14 degrees!

Never fear, Soon though the warmth and wintry goodness of my Arancinis will be spreading through me...

Arancini di riso are Sicilian street food of the best kind!

FORZA ITALIA!

MMM golden balls of fried rice, ricotta and spinach. Traditionally a Sicilian food staple, the Arancini is simple to make and trust me, after the first batch; you will keep making them!

To make arancini for 4, you'll need:

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes

Ingredients:
450 g rice
450 g spinach
110 g freshly grated Parmigiano or aged Caciocavallo
300 g ricotta, put through a wire mesh strainer
5 eggs
A packet of saffron (optional), dissolved in hot water
Breadcrumbs
Flour
Salt
Oil for frying

TO MAKE:

Clean the spinach, wash it well, and blanch it quickly in the water that stays stuck to the leaves; when it is well wilted remove it and as soon as it has cooled enough to handle, squeeze out most of the moisture and chop it.

Combine with ricotta and a handful of the cheese. Boil the rice until it reaches the al dente stage in abundant lightly salted water.

Drain it and transfer it to a bowl.

Season it with the remaining cheese, 2 eggs lightly beaten, and the saffron if you're using it.

Mix well and let the mixture cool.

To make an arancino, take a heaping tablespoon of rice and flatten it out against the palm of your hand, cupping your palm to make a hollow.

Fill the hollow with a tablespoon of the ricotta mixture and cover the filling with a little more rice, shaping the ball into an orange shape.

Roll the arancino in flour and repeat the process, until all is used up.

Beat the remaining eggs, seasoning them with a pinch of salt, and dredge the arancini in them. Roll them in breadcrumbs and fry them until golden in hot oil.

Drain them well and serve them either hot or warm.