📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these exquisite Arancini, the crown jewel of Italian street food. Named for their resemblance to 'little oranges,' these crispy, saffron-infused rice balls are stuffed with a rich meat ragù and a heart of molten mozzarella. Each bite offers a masterful contrast between the crunch of the golden breadcrumb crust and the creamy, aromatic risotto hidden within.
🥗 Ingredients
Saffron Risotto Base
- 2 cups Arborio or Carnaroli rice (high-starch short-grain rice is essential)
- 5 cups Chicken or vegetable stock (kept warm on the stove)
- 2 tablespoons Unsalted butter
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Saffron threads (crushed into the stock)
- 1 teaspoon Fine sea salt (to taste)
The Savory Filling
- 1/2 lb Ground beef or veal (lean)
- 1/3 cup Frozen peas (thawed)
- 2 tablespoons Tomato paste
- 1/4 cup Dry white wine (Pinot Grigio or similar)
- 4 oz Fresh mozzarella (cut into 1/2-inch cubes)
The Breading and Frying
- 1 cup All-purpose flour
- 1.5 cups Water (to create a thin batter)
- 2 cups Breadcrumbs (fine Italian or Panko)
- 1 quart Neutral oil (Vegetable or Canola for frying)
👨🍳 Instructions
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1
In a large pot, toast the rice with butter for 2 minutes over medium heat. Gradually add the warm saffron-infused stock one ladle at a time, stirring constantly until the rice is al dente and the liquid is absorbed (about 18-20 minutes).
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2
Stir in the Parmigiano-Reggiano and spread the risotto onto a large baking sheet in a thin layer. Let it cool completely to room temperature, then refrigerate for at least 30 minutes to make it easier to handle.
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3
Prepare the filling by browning the ground meat in a skillet. Add the tomato paste and cook for 2 minutes, then deglaze with white wine, simmering until evaporated.
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4
Stir the peas into the meat mixture, season with salt and pepper, and cook for another 5 minutes until the mixture is thick and dry. Let it cool completely.
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5
To assemble, take about 2-3 tablespoons of chilled rice and flatten it in your palm to form a small bowl shape.
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6
Place a teaspoon of the meat filling and one cube of mozzarella in the center of the rice.
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7
Gently fold the rice over the filling, adding a bit more rice if necessary, and roll it between your palms to form a smooth, tight ball about the size of a small orange.
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8
In a shallow bowl, whisk the flour and water together to create a smooth, thin paste (the 'pastella'). Place the breadcrumbs in a separate bowl.
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9
Dip each rice ball into the flour batter to coat lightly, then roll it in the breadcrumbs until fully and evenly coated.
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10
Heat the oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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11
Carefully lower 3-4 arancini at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until they reach a deep golden-brown color.
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12
Use a slotted spoon to remove the arancini and drain them on a wire rack or paper towels. Let them rest for 2-3 minutes before serving to allow the cheese to finish melting.
💡 Chef's Tips
Always use chilled rice; warm rice is too sticky and will fall apart during the shaping process. Keep a small bowl of water nearby to dampen your hands while shaping the balls to prevent the rice from sticking to your skin. Ensure the meat filling is quite dry; excess moisture will steam inside the rice ball and cause it to burst while frying. Do not overcrowd the frying pot, as this drops the oil temperature and results in greasy, soggy arancini. For a vegetarian version, swap the meat ragù for a mixture of sautéed mushrooms and fontina cheese.
🍽️ Serving Suggestions
Serve hot with a side of warm Marinara sauce for dipping. Pair with a crisp, chilled glass of Sicilian Grillo or Etna Bianco wine. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Arrange on a wooden board with olives and roasted red peppers for a classic antipasto spread.