Entree: Italy – Sicily – Arancini (Crispy Sicilian fried rice balls filled with ragù, mozzarella, and peas)

Serving Size: 4

Approximate Time

Prep 55 min

Cook 25 min

Additional 1 hr

Total 2 hrs

Ingredients

- 1 1/2 cups (300 g) Arborio rice
- 4 cups (950 ml) chicken stock, kept hot
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- 2 large eggs, approx. 100 g, lightly beaten
- Salt and freshly ground black pepper
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup (120 ml) tomato passata or crushed tomatoes
- 1/4 cup (60 ml) dry white wine
- 1/3 cup (50 g) frozen peas, thawed (optional)
- 8 oz (225 g) mozzarella, diced into small cubes
- 1 cup (125 g) all-purpose flour, for dredging
- 2 large eggs, approx. 100 g, beaten for breading
- 2 cups (200 g) fine dry breadcrumbs
- Vegetable oil, for deep frying, about 4 cups (950 ml) or enough to fill a deep pot

Instructions

1. Prepare the risotto: in a heavy skillet, melt butter over medium heat and sauté 1 small chopped onion and 2 minced garlic cloves until translucent. Add the Arborio rice and toast 2 minutes, then deglaze with 1/2 cup (120 ml) white wine. Add saffron with its soaking water. Add hot chicken stock ladle by ladle, stirring frequently, until rice is al dente and creamy, about 18–20 minutes. Stir in 1/2 cup (50 g) Parmigiano-Reggiano and 2 lightly beaten eggs (approx. 100 g) to bind; season with salt and pepper. Spread risotto on a tray to cool completely, then chill 30–60 minutes until firm.
2. Make the ragù filling: heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Sauté 1 small chopped onion and 1 minced garlic clove until soft. Add 1 lb (454 g) ground beef and brown thoroughly. Deglaze with 1/4 cup (60 ml) white wine, then add 1/2 cup (120 ml) tomato passata and simmer until thickened, about 15–20 minutes. Stir in peas if using. Adjust seasoning and let cool.
3. Form the arancini: with chilled risotto at hand, wet your hands. Take about 2–3 tbsp (30–45 g) of risotto and flatten into a disk, place about 1 tsp (5–10 g) ragù and a cube or two of diced mozzarella in the center, then enclose with more risotto and roll into a ball about the size of a golf ball or slightly larger. Repeat to make 10–12 arancini.
4. Bread the balls: roll each ball in 1 cup (125 g) all-purpose flour, then dip into the 2 beaten eggs (approx. 100 g), then coat evenly with 2 cups (200 g) breadcrumbs. Place on a tray and chill 15–30 minutes to set the coating.
5. Fry and serve: heat vegetable oil in a deep pot to 350°F (175°C). Fry arancini in batches until evenly golden brown, about 3–4 minutes per batch, turning as needed. Drain on paper towels. Serve hot with a simple tomato sauce or lemon wedges if desired.