Arancini

Nutrition · per serving

Steps

1. 1

   Put the saffron threads into 2 tablespoons of the measured water to bloom. In a small saucepan, bring the remaining water to a boil with the salt. Stir in the arborio rice, lower to a gentle simmer, and cook uncovered for 14-16 minutes, stirring often, until the rice is tender and the liquid is fully absorbed. Off the heat, beat in the butter, Parmigiano Reggiano, and bloomed saffron until glossy and cohesive.

   0.15 g saffron threads500 ml water4 g fine salt180 g arborio rice20 g unsalted butter25 g Parmigiano Reggiano, finely grated
2. 2

   Spread the saffron rice on a tray or large plate in a 2 cm layer so it cools quickly and becomes easier to shape. Let it rest 15 minutes; warm rice will not hold a neat shell.

3. 3

   Meanwhile, heat the olive oil in a frying pan over medium heat. Add the yellow onion and cook for 3-4 minutes until soft but not browned. Add the beef mince and break it up well; cook until no pink remains and some caramelised bits form. Deglaze with the white wine and let it reduce almost completely.

   10 ml olive oil60 g yellow onion, very finely diced100 g beef mince30 ml dry white wine
4. 4

   Add the tomato passata, frozen peas, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the ragù is thick and spoonable rather than saucy; if too wet, the arancini can burst during frying. Spread it on a plate to cool for 5 minutes.

   120 g tomato passata40 g frozen peas2 g fine salt0.5 g black pepper
5. 5

   Set up the coating station: place the flour in one bowl, whisk the egg in a second bowl, and put the breadcrumbs in a third. Stir the 60 ml water into the flour to make a thin, smooth batter with no lumps.

   35 g plain flour1 large (50 g without shell) egg90 g breadcrumbs60 ml water
6. 6

   With damp hands, divide the cooled saffron rice into 6 equal portions. Flatten one portion into a disk in your palm, making a slight cup. Add about 1 heaped teaspoon of ragù and 2-3 cubes of mozzarella to the centre, then enclose with the rice and shape into a compact ball or slightly pointed oval. Repeat with the remaining rice, ragù, and mozzarella, pressing firmly to eliminate cracks.

   80 g mozzarella, low-moisture, cut into 1 cm cubes
7. 7

   Dip each arancino first in the flour batter, letting excess drip off, then coat evenly in breadcrumbs. Press the crumbs on well so the shell is continuous; patch any thin spots before frying.

   35 g plain flour60 ml water90 g breadcrumbs
8. 8

   Heat the neutral frying oil in a small deep saucepan to 170-175°C. Fry the arancini in 2 batches for 3-4 minutes per batch, turning gently, until deeply golden brown all over. They are done when the crust is crisp and the centre is hot enough for the mozzarella to melt. Drain on a rack or paper and immediately sprinkle lightly with the remaining salt.

   700 ml neutral frying oil1 g fine salt
9. 9

   Let the arancini stand for 2 minutes so the filling settles slightly, then serve hot while the centre is still molten.

Origin & History

Arancini are one of Sicily's best-known street foods, traditionally made from leftover saffron rice and filled before frying. Their origins are often linked to medieval Arab influence in Sicily, especially the use of rice and saffron. Today they appear across the island in many local forms, from ragù-filled versions to pistachio and butter-based variations.