📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these iconic Arancini, named for their resemblance to 'little oranges.' These crispy, deep-fried masterpieces feature a heart of savory beef ragù and molten mozzarella encased in a saffron-scented risotto shell. Each bite offers a symphony of textures—from the shattering crunch of the golden crust to the creamy, aromatic rice and the rich, soul-warming center.
🥗 Ingredients
Saffron Risotto Base
- 500 grams Arborio or Carnaroli rice (high-starch rice is essential for binding)
- 1.2 liters Chicken or Vegetable stock (simmering hot)
- 1/2 teaspoon Saffron threads (crushed into the stock)
- 50 grams Unsalted butter (cold)
- 100 grams Parmigiano-Reggiano (freshly grated)
- to taste Salt
The Ragù Filling
- 2 tablespoons Extra virgin olive oil
- 200 grams Ground beef (lean)
- 1/2 cup Small onion, carrot, and celery (finely minced (soffritto))
- 1 tablespoon Tomato paste
- 1/2 cup Frozen peas (classic Sicilian addition)
- 100 grams Fresh Mozzarella (cut into 1/2-inch cubes)
Breading and Frying
- 150 grams All-purpose flour (for the 'pastella' batter)
- 200 ml Water (room temperature)
- 300 grams Fine breadcrumbs (plain, not seasoned)
- 1 liter Neutral oil (Vegetable or Sunflower oil for frying)
👨🍳 Instructions
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1
Prepare the rice: In a large pot, bring the stock and saffron to a boil. Add the rice and cook over medium heat, stirring occasionally, until all the liquid is absorbed and the rice is al dente (about 15-18 minutes).
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2
Finish the rice: Remove from heat and vigorously stir in the butter and grated Parmigiano-Reggiano. Spread the rice onto a large flat tray or baking sheet to cool completely; this prevents the rice from overcooking and makes it easier to handle.
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3
Make the ragù: Sauté the onion, carrot, and celery in olive oil until soft. Add the ground beef, browning it thoroughly. Stir in the tomato paste and a splash of water, simmering for 20 minutes until very thick. Stir in the peas at the end and let the mixture cool.
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4
Set up the breading station: In one bowl, whisk together the flour and water to create a smooth, thin batter (the pastella). Place the breadcrumbs in a second shallow bowl.
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5
Form the base: Take a generous tablespoon of cooled rice (about the size of a small tangerine) and flatten it in the palm of your wet hand.
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6
Fill the center: Create a small indentation in the rice and place a teaspoon of the ragù and one cube of mozzarella in the center.
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7
Close the ball: Gently fold the rice over the filling, adding a little more rice if necessary, to seal it completely. Roll between your palms to form a smooth, tight ball or a traditional cone shape.
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8
Batter the arancini: Dip each ball into the flour-and-water batter, ensuring it is lightly but completely coated.
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9
Bread the arancini: Immediately roll the ball in the breadcrumbs, pressing gently so the crumbs adhere to form a protective shell.
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10
Heat the oil: Fill a deep pot with neutral oil and heat to 340°F (170°C). Use a thermometer to ensure even cooking.
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11
Fry: Carefully lower 3-4 balls at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until they are a deep golden brown.
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12
Drain and serve: Remove with a slotted spoon and place on paper towels to drain excess oil. Let them rest for 2-3 minutes before serving so the cheese inside can melt fully without burning your tongue.
💡 Chef's Tips
Always use cold rice; making the risotto a day ahead is the secret to balls that don't fall apart during frying. Keep a bowl of water nearby to dampen your hands while shaping; this prevents the rice from sticking to your skin. Ensure your ragù is very thick and reduced; a watery filling will leak and cause the arancini to burst in the oil. Don't skip the saffron; it provides the signature golden color and earthy aroma that defines authentic Sicilian arancini.
🍽️ Serving Suggestions
Serve hot with a side of spicy Marinara sauce for dipping. Pair with a crisp, dry Sicilian white wine like Grillo or Etna Bianco. Accompany with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a street-food experience, serve them in paper cones with plenty of napkins.