📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these iconic golden-fried rice balls. Named for their resemblance to 'little oranges,' these arancini feature a luscious saffron-infused risotto exterior that encases a savory heart of slow-cooked beef ragù and gooey molten cheese. Every bite offers a sublime contrast between the shatteringly crisp breadcrumb crust and the creamy, aromatic interior.
🥗 Ingredients
Saffron Risotto Base
- 500 grams Arborio or Carnaroli rice (high-starch short-grain rice)
- 1.2 liters Vegetable or chicken broth (kept warm)
- 50 grams Unsalted butter
- 0.5 teaspoon Saffron threads (crushed and dissolved in a tablespoon of warm water)
- 100 grams Parmigiano-Reggiano (freshly grated)
- to taste Fine sea salt
The Ragù Filling
- 200 grams Ground beef (lean)
- 200 milliliters Tomato purée (Passata)
- 1/2 cup Frozen peas (thawed)
- 1/2 Onion (very finely minced)
- 2 tablespoons Extra virgin olive oil
- 1/4 cup Dry white wine (optional)
- 100 grams Fresh Mozzarella (cut into 1/2-inch cubes)
Breading and Frying
- 150 grams All-purpose flour
- 200 milliliters Water (to create a thin batter)
- 300 grams Fine breadcrumbs (not Panko, for traditional texture)
- 1 liter Neutral oil (for deep frying (peanut or sunflower))
👨🍳 Instructions
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1
Prepare the risotto: In a large pot, bring the broth to a simmer. In a separate wide pan, toast the rice for 2 minutes over medium heat without oil until warm to the touch.
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2
Gradually add the warm broth to the rice one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. This should take about 18-20 minutes.
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3
Once the rice is al dente, stir in the butter, saffron water, and grated Parmigiano. The rice should be thick and creamy. Spread it onto a large flat tray to cool completely; this is crucial for shaping later.
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4
Make the filling: Sauté the minced onion in olive oil until translucent. Add the ground beef and brown thoroughly, breaking it up with a wooden spoon.
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5
Deglaze with white wine (if using), then add the tomato purée and salt. Simmer on low heat for 30 minutes until the sauce is very thick and reduced. Stir in the peas in the last 5 minutes. Let the ragù cool completely.
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6
Prepare the 'lega' (batter): In a bowl, whisk the flour and water together until smooth. It should be the consistency of a thin pancake batter.
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7
Shape the arancini: Take a handful of cooled rice (about the size of a small orange) and flatten it in your palm. Create a well in the center.
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8
Place a teaspoon of the ragù and a cube of mozzarella into the well. Carefully fold the rice over the filling, sealing it completely to form a smooth ball or a traditional cone shape.
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9
Dip each ball first into the flour-water batter, ensuring it is fully coated, then roll it in the breadcrumbs until evenly covered.
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10
Heat the frying oil in a deep pot to 340°F (170°C). Use a thermometer to ensure the oil isn't too hot, or the outside will burn before the cheese melts.
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11
Fry the arancini in batches of 2 or 3 for about 4-5 minutes, turning occasionally until they are a deep golden brown.
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12
Drain on paper towels and let them rest for 2-3 minutes before serving to allow the heat to distribute and the cheese to fully melt.
💡 Chef's Tips
Always use cold rice; making the risotto a day in advance is the secret to perfect structural integrity. Do not use Panko breadcrumbs if you want an authentic Sicilian texture; fine, traditional breadcrumbs create a more uniform, 'orange-skin' crust. Wet your hands slightly with water while shaping to prevent the rice from sticking to your palms. Ensure the ragù is very thick and reduced; any excess liquid will cause the arancini to burst open during frying. If the rice feels too dry to stick together, you can stir one beaten egg into the cooled rice before shaping.
🍽️ Serving Suggestions
Serve warm as a street-food snack wrapped in a simple paper napkin. Pair with a side of spicy Marinara sauce for dipping, though authentic arancini are usually served standalone. Accompany with a crisp, chilled glass of Etna Bianco or a light Italian Pilsner. Serve alongside a fresh fennel and orange salad to cut through the richness of the fried rice. For a party platter, make 'Arancinetti' (miniature versions) and serve on a bed of fresh arugula.