Traditional Sicilian Rice Arancini with Ragù

🛒 Ingredients

• 500 g Arborio Rice
• 1.5 L Vegetable Broth
• 50 g Butter
• 60 g Grated Parmigiano Reggiano (or Caciocavallo)
• 0.125 g Saffron threads or sachet
• 8 g Fine Salt
• 300 g Ground Beef
• 300 g Tomato Passata
• 100 g Peas (frozen)
• 80 g Golden Onion
• 50 g Carrot
• 50 g Celery
• 50 ml Red Wine (optional)
• 30 ml Extra Virgin Olive Oil
• 5 g Fine Salt (per ragù)
• 2 g Ground Black Pepper
• 200 g Pizza Mozzarella or Fresh Caciocavallo
• 150 g All-purpose Flour
• 3 Medium Eggs
• 300 g Fine Breadcrumbs
• 1.5 L Frying Oil (sunflower or peanut oil)

👨‍🍳 Instructions

1. Passo 1: For the Ragù: In a pot, sauté finely chopped onion, carrot, and celery in EVO oil for about 5 minutes. Add the ground beef and brown it well, breaking it up. Deglaze with red wine (if used) and let it evaporate. Stir in the tomato passata, peas, 5g of salt, and 2g of pepper. Cover and cook over low heat for at least 60 minutes, stirring occasionally, until a thick ragù is obtained. Let it cool completely.
2. Passo 2: For the Risotto: Bring the vegetable broth to a boil in a pot. In another large pot, toast the Arborio rice for 2 minutes without any seasoning. Add the saffron dissolved in a little hot broth. Begin adding the hot broth, one ladleful at a time, stirring constantly until the rice absorbs it before adding more. Cook for about 15-18 minutes, until the rice is al dente. Stir in the butter and grated Parmigiano (or Caciocavallo) and 8g of salt. The risotto should be quite firm. Spread it on a baking sheet and let it cool completely in the refrigerator for at least 2 hours (or preferably, overnight).
3. Passo 3: Prepare the Filling and Breading: Cut the mozzarella or caciocavallo into small cubes. Prepare three separate plates: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Passo 4: Assemble the Arancini: Take a portion of rice (about 100-120g for a standard-sized arancino, or 55g for mini arancini). Form a hollow in the palm of your hand, fill it with a tablespoon of cold ragù and a few cubes of mozzarella. Close the arancino, giving it the typical conical shape of Catania arancini or spherical for Palermo ones, compacting the rice well to seal the filling. Continue until all ingredients are used (this recipe should yield 8-10 standard-sized arancini).
5. Passo 5: Breading: Roll each arancino first in flour, then in beaten eggs, and finally in breadcrumbs, ensuring it is well coated on all sides. Repeat the egg and breadcrumb step for a thicker, crispier coating.
6. Passo 6: Frying: Heat abundant frying oil (1.5 L) in a high-sided pot or deep fryer to 170-180°C. Fry the arancini a few at a time for about 5-7 minutes, turning them gently, until they are uniformly golden brown and crispy. Ensure the oil temperature remains constant.
7. Passo 7: Serve: Drain the arancini on absorbent paper to remove excess oil. Serve them warm, but not scorching hot, so that the cheese inside is gooey and the filling is flavorful.

💡 Chef's Tips

• The rice and ragù must be completely cold before assembling the arancini, otherwise they will break open during frying.
• For a perfect and crispy coating, press the breadcrumbs firmly onto the arancini, and you can do a double coating (egg-breadcrumbs-egg-breadcrumbs).
• The frying oil must be abundant and at the correct temperature (170-180°C) to ensure uniform cooking and perfect browning without soaking them in oil.
• Do not overcrowd the pot during frying to prevent the oil temperature from dropping too low.