How to make the perfect arancini — theguardian.com

Arancini, named after the little oranges that these fried rice balls are said to resemble, are best known in this country as a handy way to use up leftover risotto. In fact, they hail from a land far too sun-baked to have developed much of a taste for rich, starchy rice dishes. Indeed, they are said to have been introduced to Sicily by the Arab invaders who also brought rice to the island in the 10th century and, according to Giorgio Locatelli in The Food of Sicily, have only latterly been adopted by the traditional risotto belt far to the north.

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