Arancini

Name: Arancini
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Italy
Ingredients: 400g risotto rice, cooked with saffron and cooled; 200g beef mince ragù with peas; 100g mozzarella, diced; 2 eggs, beaten; 200g breadcrumbs; oil for deep frying

Italy

Palermo's street food. Arancini vendors are a Sicilian institution. The shape — round or cone — indicates the filling.

Sicilian fried rice balls — saffron risotto shaped around a filling of ragù and peas, coated in breadcrumbs and deep-fried until golden. Palermo street food at its finest.

Prep

45 mins

Cook

20 mins

Difficulty

Medium

Calories

470 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400grisotto rice, cooked with saffron and cooled

200gbeef mince ragù with peas

100gmozzarella, diced

2eggs, beaten

200gbreadcrumbs

oilfor deep frying

Method

Take a handful of risotto. Press a well in the centre. Fill with ragù and a piece of mozzarella.

Enclose rice around filling to form a ball or cone. Coat in egg then breadcrumbs.

Deep-fry at 170°C for 5-6 minutes until deeply golden. Drain.

Chef's Tip

The filling must be cold and firm before shaping — warm filling makes the balls fall apart.

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Arancini

Ingredients

Method

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