Arancini di Riso al Ragù
Sicily's golden street food royalty: saffron-scented risotto globes filled with savoury meat ragù, sweet peas, and melting mozzarella, coated in crisp breadcrumbs and deep-fried until crunchy.
Ingredients
- • 500g Carnaroli or Arborio rice cooked with 1 litre stock, pinch of saffron, and 50g grated Parmigiano (chilled completely)
- • Filling: 150g rich bolognese meat ragù, 50g cooked peas, 100g fresh mozzarella diced small
- • Coating: 150g plain flour mixed with 200ml water to make a light batter, 200g fine breadcrumbs
- • Oil for deep frying, salt and lemon wedges
Preparation Steps
Ensure the cooked saffron risotto is completely chilled and firm. Wet your hands lightly with cold water. Scoop a palmful of cold rice (approx. 80g) and flatten it into a cup shape in your hand.
Place 1 teaspoon of thick ragù, a few peas, and a cube of mozzarella into the centre. Cup your hands and fold the rice around the filling, shaping into a smooth, compact ball or traditional conical pear shape.
Roll each arancino in the flour-water batter to coat lightly, then roll thoroughly in breadcrumbs, pressing firmly so the crust adheres evenly without any gaps.
Heat oil to 175°C. Fry the arancini in small batches for 6-8 minutes, turning gently until uniformly deep golden brown and heated through with melted mozzarella inside. Drain on paper towels and serve hot.