Classic Arancini di Riso
Traditional dish · Italian
Traditional Sicilian fried rice balls, typically filled with ragù, peas, and cheese, coated in breadcrumbs and deep-fried to a golden crisp.
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Ingredients
- Arborio rice300g
- Beef broth1 liter
- Onion1 small
- Butter50g
- Parmesan cheese50g
- Eggs2
- Ground beef200g
- Tomato passata200ml
- Peas50g
- Mozzarella cheese100g
- All-purpose flour100g
- Breadcrumbs200g
- Vegetable oil1 liter
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ragù: Sauté chopped onion in a little oil, add ground beef and brown. Stir in tomato passata, peas, and simmer for 30 minutes. Season with salt and pepper.
- 2
Make the risotto: In a pot, melt butter and sauté finely chopped onion until translucent. Add Arborio rice and toast for 2 minutes. Gradually add warm beef broth, stirring constantly, until rice is cooked al dente. Stir in Parmesan cheese and season.
- 3
Cool the risotto completely, preferably overnight in the refrigerator.
- 4
Prepare the filling: Cut mozzarella into small cubes.
- 5
Assemble the arancini: Take a portion of risotto, flatten it in your palm, place a spoonful of ragù and a cube of mozzarella in the center. Cover with more risotto and shape into a ball.
- 6
Set up a breading station: three bowls with flour, beaten eggs, and breadcrumbs.
- 7
Roll each arancino first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.
- 8
Heat vegetable oil in a deep pot to 170°C (340°F).
- 9
Fry the arancini in batches until golden brown and heated through, about 5-7 minutes.
- 10
Remove arancini with a slotted spoon and drain on paper towels. Serve hot.
