Sylvie,

You mentioned making arancini: I made arancini this weekend. Actually not that delicious. Don’t know why. Good risotto, stuffed it with mozzarella and a little Bolognese, seasoned the breadcrumbs, and it came out a little blah. I blame the mozzarella. Next time, goat.

I completely agree about the mozzarella and as you know I rarely use it. Goat cheese would be good. Or sharp cheddar. Also feta.

This is what Wikipedia says:

Wikipedia - Arancini

Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food's shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means "little orange"). http://en.wikipedia.org/wiki/Arancini



I usually make them from left over risotto - probably too heavy and wet and of course I don't breadcrumb - the ones pictured above look alarmingly perfect. Which means that I tend to make them like cakes instead of balls - so perhaps rissolles (?!)
Apparently classic versions also include arancini con burro (béchamel), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
I have some left over rice in the fridge and some stale bread so I'll give it a go the right way.

More later
Mama