Though arancini are iconically Italian, they owe their invention back in the 10th century to the Arabs who first brought rice to Sicily. Panna Cooking's version is crisp and golden on the outside, with savory lamb and melty cheese in the middle: http://bit.ly/CrispArancini | HISTORY

27K views · 373 reactions | Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness. https://nyti.ms/3RIuEvL | The New York Times | Facebook