Arancini
Sicily's golden, crispy rice balls, hiding a center of meat ragu, peas, and melted mozzarella.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable or chicken stock
- Pinch of saffron
- 1/2 cup parmesan, grated
- 2 eggs
- 300g ground beef
- 1/2 onion, chopped, 2 cloves garlic, minced
- 1 cup canned tomatoes
- 1/2 cup frozen peas
- 150g mozzarella, cut into small cubes
- 1 cup flour, 2 eggs beaten, 1.5 cups breadcrumbs (for breading)
- Oil, for deep-frying
Steps
- Cook rice in stock with saffron until tender and the liquid is absorbed, risotto-style; stir in parmesan and 1 beaten egg once cooled slightly. Spread out and let cool completely, refrigerating at least 4 hours or overnight.
- Make the ragu: brown ground beef with onion and garlic, add tomatoes and peas, and simmer until thick, about 20 minutes.
- Take a portion of cold rice, flatten it in your palm, add a spoonful of ragu and a cube of mozzarella in the center, then cover with more rice and shape into a compact ball.
- Roll each ball in flour, then beaten egg, then breadcrumbs.
- Deep-fry at 175C (350F) until deep golden all over, about 4-5 minutes; drain and serve hot.