Arancini

Name: Arancini
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups Arborio or Carnaroli rice; 4 cups chicken or vegetable stock; 1/2 teaspoon saffron threads; 1 small onion, finely diced; 2 tablespoons butter; 1/2 cup dry white wine; 1 cup grated Parmigiano-Reggiano; 1 cup meat ragu (ground beef or veal simmered with tomato and peas); 6 oz mozzarella, cut into small cubes; 3 large eggs; 1 1/2 cups all-purpose flour; 2 cups fine dried breadcrumbs; to taste Vegetable oil, for deep frying; to taste Salt, to taste

Arancini are Sicily's beloved fried rice balls, born in Catania and Palermo as a way to turn leftover saffron risotto into a golden, crackling street food. Each ball hides a molten pocket of mozzarella and, in the classic Catanese style, a spoonful of meat ragu, then gets breaded and deep-fried until the shell shatters and the rice inside stays creamy.

By YumYum Editorial · Italian

Prep: 45 min · Cook: 45 min · Total: 90 min · Serves 6

Ingredients

2 cups Arborio or Carnaroli rice
4 cups chicken or vegetable stock
1/2 teaspoon saffron threads
1 small onion, finely diced
2 tablespoons butter
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano
1 cup meat ragu (ground beef or veal simmered with tomato and peas)
6 oz mozzarella, cut into small cubes
3 large eggs
1 1/2 cups all-purpose flour
2 cups fine dried breadcrumbs
to taste Vegetable oil, for deep frying
to taste Salt, to taste

Instructions

Bloom the saffron threads in 1/4 cup of warm stock for 10 minutes.
Sauté the onion in butter over medium heat until soft, about 5 minutes, then add the rice and toast for 2 minutes.
Deglaze with white wine and let it evaporate, then add the saffron stock and remaining stock a ladle at a time, stirring, until the rice is fully cooked and creamy, about 18 minutes.
Stir in the Parmigiano-Reggiano, season with salt, spread the risotto on a sheet pan, and refrigerate at least 2 hours until fully cold and firm.
Scoop 1/3 cup portions of cold rice into your palm, press a well in the center, and fill with a spoonful of ragu and a cube of mozzarella.
Enclose the filling completely and roll into a tight orange-sized ball, packing firmly so no filling shows.
Set up a breading station: flour, beaten eggs, then breadcrumbs. Coat each ball in flour, egg, then breadcrumbs, pressing crumbs on firmly.
Heat oil to 350°F (175°C) and fry the arancini in batches for 4-5 minutes, turning, until deep golden brown and hot in the center.
Drain on a wire rack over paper towels and let rest 5 minutes before serving so the center doesn't burn your mouth.