Arancini of rice with squid ink

Hello! Did you celebrate your mothers ???? We will, with a beautiful apple pie.
Today is what I cooked with the rice with squid ink of the previous post: the fantastic rice balls.
Photos are not  great, but I assure you that the taste is very good, to you:

Arancini of rice with squid ink
Tempo totale
arancini rice with cuttlefish stuffed with shrimp
Ricetta: First Course
Cucina: sicilian
Serves: 6
  • For arancini
  • 400 g of rice with squid ink advanced
  • 7-8 shrimp
  • For the batter:
  • breadcrumbs q.s.
  • 200 g of flour type 00
  • 300 ml of water
  • 1 pinch of salt
  • Oil for frying
  1. Prepare the rice and let it cool, if you have advanced better.
  2. Prepare the batter by combining the flour, water and salt.
  3. Set aside.
  4. Bring to temperature the oil for frying in a pan.
  5. Put the palm of the hand slightly damp a bit cold rice, put the shrimp in the center,
  6. close with the other riceand form little ball.
  7. Step into the batter, then in bread crumbs and fry in hot oil for a few moments,
  8. so that the kumquat is beautiful golden.


See you



Risotto with octopus and cuttlefish

Hola !!!! Are you ready for a long weekend and relax?

I can not wait for the opportunity, and I leave you the recipe of a good risotto that is right, great for a dinner with friends in this long weekend !

To you:

Risotto with octopus and cuttlefish
Tempo totale
A refined risotto with octopus and cuttlefish
Ricetta: First Course
Cucina: Italian
Serves: 4
  • Approximately 500 g of octopus (about half octopus)
  • 1 carrot
  • 1 potato
  • 1 celery
  • vegetable broth q.s.
  • cooking water of the octopus
  • 1 shallot
  • 320 g Carnaroli rice
  • 1 sachet of 4 g of squid ink
  • a couple of tablespoons of grated cheese
  • parsley q.s.
  • extra virgin olive oil
  • half a glass of white wine
  1. Cook the octopus in cold water with a carrot, celery, potato, a little oil and a dash of white wine.
  2. Add salt when it begins to boil and cook for about an hour and thirty minutes.
  3. Let it cool in its water.
  4. Now take it, peel it and cut at least about half 'into pieces as we will use it for risotto.
  5. With the other half make a salad.
  6. If the octopus is small and you want to use it all to abound in flavor.
  7. So in a pan fry the shallots finely chopped with a little oil.
  8. Add octopus, season one minute and then open the bag of squid ink.
  9. Add rice, toast it, sprinkle it with white wine.
  10. Cook the rice for 18 minutes alternating with some 'vegetable broth and a bit' of cooking broth of the octopus.
  11. Sprinkle with parsley.
  12. Stir it with the cheese and extra virgin olive oil.

N.B. In cooking times I did not include that of octopus.

I don’t tell you what a great recipe that I left for you with the surplus of this risotto…

I wish you a good evening …