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Sicily’s beloved arancini — named for their resemblance to little oranges (“arance”) — are the ultimate expression of turning humble risotto into something celebratory. In this version, a slow-stirred base of arborio rice is enriched with parmesan and thyme, then wrapped around cubes of smoked scamorza for a cheesy molten centre. A touch of basil pesto brings freshness and lift, cutting through the richness. Perfect for entertaining, these moreish morsels reward a little…
