Homemade Sicilian Arancini

Preparation

1. STEP 1 OF 5

   Cook the rice in the vegetable broth, adding a pinch of salt. When the broth is almost completely absorbed, add the butter, 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.

2. STEP 2 OF 5

   In a pan, sauté finely chopped onion, carrot, and celery with olive oil. Add the ground meat and brown it. Deglaze with red wine and let it evaporate. Add the tomato sauce, peas, a pinch of salt and pepper, then cook on low heat for about 30 minutes. Let the ragù cool before using it as a filling.

3. STEP 3 OF 5

   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 desired, a cube of mozzarella for a melty center. Close the rice around the filling, forming a ball or a cone shape, typical of eastern Sicily.

4. STEP 4 OF 5

   Dip 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 absorbent paper.

5. STEP 5 OF 5

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

Suggestions

• Arancini ragù

• Arancini pistacchio

• Arancine accarne

• Arancini alla norma

• Arancini misti

• Arancini al burro

• Arancini dolci pistacchio e cioccolato

• Arancini alla nduja calabrese

• Arancini alla carbonara

• Arancini pollo e curry

• Arancini pistacchio e salsiccia

• Arancini agli anelletti palermitani

• Arancini quattro formaggi e barbabietola

• Arancini alla zucca e provola

• Arancini mortadella e limone

• Arancini con carne sfilacciata

General Information

Analysis

Macronutrients (100 gr)