Homemade Sicilian Arancini

Cook the rice in vegetable broth adding a pinch of salt. When the broth has almost completely absorbed, add the butter, grated Parmigiano, and saffron dissolved in a bit of hot broth. Mix well to obtain creamy rice, then spread it on a baking sheet and let it cool completely.

In a pan, sauté finely chopped onion, carrot, and celery in olive oil. Add the ground meat and brown it. Deglaze with red wine and let it evaporate. Add the tomato purée, peas, a pinch of salt and pepper, then simmer for about 30 minutes. Allow the ragù to cool before using it as a filling.

Take a handful of rice and shape it in the palm of your hand to form a hollow. Add a spoonful of ragù and, if you like, a cube of mozzarella for a melting heart. Re-shape the rice around the filling, forming a ball or a cone shape typical of Eastern Sicily.

Pass each arancino first in flour, then in beaten eggs, and finally in breadcrumbs, ensuring it is well coated. Fry the arancini in plenty of hot oil until they are golden and crispy. Drain them on paper towels.

Serve the arancini hot to best appreciate the contrast between the crispy exterior and the soft filling.