📝 About This Recipe
Transport yourself to the sun-drenched streets of Sicily with these iconic golden rice balls, named 'Arancini' for their resemblance to little oranges. Each sphere features a core of savory, slow-cooked beef ragu and molten mozzarella encased in a saffron-infused risotto crust that is fried to crunchy perfection. This recipe captures the authentic balance of textures and the aromatic warmth of saffron that defines the true Sicilian street food experience.
🥗 Ingredients
Saffron Risotto Base
- 500 grams Arborio or Carnaroli Rice (high-starch short-grain rice is essential)
- 1.2 liters Vegetable or Chicken Broth (kept simmering)
- 0.5 grams Saffron Threads (infused in a tablespoon of warm water)
- 50 grams Unsalted Butter (cold)
- 100 grams Parmigiano-Reggiano (freshly grated)
The Ragu Filling
- 200 grams Ground Beef (lean)
- 1 tablespoon Tomato Paste (concentrated)
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Dry White Wine (such as Pinot Grigio)
- 1/2 cup Onion, Carrot, and Celery (finely minced (soffritto))
- 100 grams Low-Moisture Mozzarella (cut into 1cm cubes)
The Coating and Frying
- 150 grams All-Purpose Flour (for the 'pastella' batter)
- 250 ml Water (cold)
- 300 grams Fine Breadcrumbs (not Panko, for traditional texture)
- 1 liter Neutral Frying Oil (Peanut or Sunflower oil)
👨🍳 Instructions
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1
Prepare the risotto: In a large pan, toast the rice for 2 minutes until translucent at the edges. Gradually add simmering broth one ladle at a time, stirring constantly until absorbed.
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2
When the rice is al dente (about 18 minutes), stir in the saffron infusion, butter, and grated cheese. The rice should be quite thick, not runny.
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3
Spread the risotto onto a large flat tray or baking sheet in a thin layer. This allows it to cool quickly and evenly. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.
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4
Make the ragu: Sauté the minced onion, carrot, and celery in olive oil until soft. Add the ground beef and brown thoroughly, breaking it into very small crumbles.
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5
Deglaze with the white wine and let it evaporate. Stir in the tomato paste and a splash of water. Simmer on low heat for 30 minutes until very thick and dry. Stir in the peas at the end and let cool completely.
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6
Prepare the 'pastella' batter: Whisk the flour and water together in a bowl until smooth. It should be the consistency of a thin pancake batter.
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7
Assembly: Take about 2 tablespoons of chilled rice in your dampened palm. Create a well in the center, forming a small cup shape.
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8
Place a teaspoon of the meat ragu and one cube of mozzarella into the center of the rice cup.
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9
Carefully close the rice around the filling, adding a tiny bit more rice if needed to seal it perfectly. Roll into a smooth ball or a traditional pear shape.
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10
Dip each ball into the flour-water batter, ensuring it is fully coated, then roll immediately in the breadcrumbs until evenly encrusted.
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11
Heat the oil in a deep pot to 175°C (350°F). Fry 2-3 arancini at a time for 4-5 minutes until they are a deep golden brown.
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12
Drain on paper towels and let rest for 3 minutes before serving to allow the cheese inside to finish melting.
💡 Chef's Tips
Always use chilled rice; warm rice will fall apart during the shaping process. Dampen your hands with water frequently while shaping to prevent the rice from sticking to your skin. Ensure the ragu is very thick; any excess liquid will cause the arancini to burst during frying. Do not use Panko breadcrumbs if you want the authentic, smooth Sicilian finish; fine, traditional breadcrumbs are best. Use a thermometer to maintain oil temperature; if the oil is too cold, they will be greasy; too hot, and the cheese won't melt.
🍽️ Serving Suggestions
Serve hot as a standalone snack wrapped in a paper napkin for the authentic street experience. Pair with a crisp, chilled Sicilian white wine like Grillo or Etna Bianco. Serve alongside a simple spicy marinara sauce for dipping. Accompany with a light arugula salad dressed with lemon and olive oil to cut through the richness. Enjoy as part of an 'Antipasto Misto' platter with olives and cured meats.