Sicilian arancini with ragu — crispy stuffed rice balls

Introduction: Arancini (arancine in Sicily) are stuffed rice balls, coated in egg and breadcrumbs and then fried until golden. The name comes from the Italian word “arancia” (orange), because of the round shape and golden color. They were born in Sicily during Arab rule (9th–11th centuries), when rice and saffron were introduced into local cuisine, and today they are the symbol of Sicilian street food.

Prep: 30 minutes (plus 1 hour cooling) | Cooking: 25 minutes | Frying: 20 minutes | Servings: about 12 arancini

INGREDIENTS (for about 12 pieces):

• 400 g Arborio or Carnaroli rice
• 1.2 liters chicken or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 pinch of saffron
• 50 g grated parmesan
• 250 g meat ragu (bolognese sauce cooked earlier)
• 100 g mozzarella, cut into cubes
• 2 eggs, beaten
• 150 g flour
• 150 g breadcrumbs (galette or panko)
• Enough oil for deep frying
• Salt and pepper to taste

PREPARATION STEPS:

1. Heat the stock and dissolve the saffron in it; keep it warm.
2. In a deep pot, sauté the onion with olive oil and butter for 2–3 minutes, without burning. Add the rice and stir for 2 minutes until the grains glisten.
3. Add the stock gradually, with a ladle, stirring constantly. When the rice has absorbed the stock, add more, until the rice is cooked “al dente” (about 25 minutes).
4. Remove from heat, stir in the parmesan and a pinch of salt and pepper. Spread the risotto on a flat tray and let it cool completely (preferably in the refrigerator for 1 hour).
5. Take a handful of cold rice, make a well in the middle and place a spoonful of ragu and 1–2 mozzarella cubes. Seal it, giving it the shape of a ball (or a cone, as in Catania).
6. Roll the balls first in flour, then in beaten eggs and finally in breadcrumbs.
7. Heat the oil to 170–175°C and fry the arancini for 3–4 minutes until they turn golden and crispy. Drain them on kitchen paper.
8. Serve warm, with tomato sauce on the side if desired. Buon appetito!