Restaurateur Paul Bartolotta’s arancini has a distinct Sicilian accent; its ground meat filling includes toasted pine nuts and raisins, whose sweetness nicely balances the piquancy of the aged provolone. Cheese also enters the equation at another key juncture, as grated Parmigiano-Reggiano is used to finish the risotto. Read more about Bartolotta’s inspiration, and get the recipe!
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